½ cup toor dal
1 marble size tamarind
3 byadagi chilies
2 guntur chilies
⅓ cup fresh shredded coconut
¼ teaspoon salt
5 cloves garlic
Most dishes can be eaten as they are. However, a few dishes require side dishes. In India, rice and wheat are the staple food. Rice is cooked in a lot of varieties but the most common one is just boiled or pressure-cooked rice. There is nothing to it. The curries and dal (lentil) are cooked separately. At times there is more the one combination. Especially during the auspicious day, if you ever see a traditional Indian style of cooking, you will find at least ten items on the plate served to you with love. Indians do give priority to home cooked food. Tamil Nadu is famous for its chutneys. Paruppu Thogayal, a type of chutney, is one of the best side dishes with dal rice or rasam rice. Paruppu, also known as toor dal in Hindi, Pigeon pea in English and is the most common form of lentil used throughout India.
Pigeon peas help in maintaining a healthy heart and contain high levels of protein and essential amino acids. Apart from that it has anti-inflammatory properties, helps in weight loss, boosts energy and also strengthens the immune system.
According to Healthline, tamarind has antioxidant and anti-inflammatory properties. They can protect your body against heart disease, cancer, and diabetes. The seeds help in lowering blood sugar and the pulp helps in losing body weight and reverse fatty liver disease.
How to make Paruppu Thogayal / Thuvaiyal
In a few places, such as the Caribbean coast of Colombia, Dominican Republic, Panama and Hawaii, pigeon peas are cultivated for canning and consumption.