How to make Dal Thuvayal -

Bengal gram based spread easy to prepare and it taste awesome.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal Gram, Onion (प्याज़ )

Cuisine : Tamil Nadu

Course : Pickles, Jams and Chutneys

For more recipes related to Dal Thuvayal checkout Paruppu Thovaiyal, Chutney for Mysore Masala Dosa. You can also find more Pickles, Jams and Chutneys recipes like Instant Mango Pickle Perugu Tomato Pachdi Garlic and Sundried Tomato Hummus Ambe Dal - SK Khazana

Dal Thuvayal

Dal Thuvayal Recipe Card


The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Dal Thuvayal Recipe

  • Split Bengal Gram 1 cup

  • Onion 1 medium

  • Garlic 6 cloves

  • Oil 8 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Whole dry red chilli 6

  • Coriander seeds 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Black peppercorns 1 tablespoon

  • Tamarind 1/2 lemon litres

  • Asafoetida 1/4 teaspoon

  • Salt to taste


Step 1

Clean, wash and soak chana dal for half an hour. Drain. Peel, wash and finely slice onion and garlic.

Step 2

Heat two tablespoons of oil in a pan, add mustard seeds and when they crackle add whole red chillies, coriander seeds, cumin seeds and peppercorns and sauté for two minutes.

Step 3

Add sliced onion and garlic and continue cooking on medium heat for two to three minutes. Transfer to a flat dish to cool. Heat remaining oil in another pan and add soaked chana dal, tamarind and stir-fry on high heat for two to three minutes.

Step 4

Mix in asafoetida powder and salt. Remove from heat and transfer to a flat dish to cool. Grind the onion mixture and the dal mixture to a coarse paste, adding a little water, as required.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.