Every time I make this chutney or thuvayal (as the Tamilians call it), it reminds me of the hummus. There are many variations of this chutney, you can make it with tur dal or moong dal or a combination of two or more dals. I have used the tur and chana dal here.
Even the roasted gram (porikadala) instead of the dals tastes good. I was discussing this thuvayal/chutney with Raju, my brother, and it took me back to our younger days and we recollected the traditional cuisines mother used to make then.
Preparing this will take up very little of your time. Roasting the dals make it aromatic and grinding it with pepper, chillies and garlic gives it the right flavor and heat. Tastes awesome with steaming hot rice and drizzle of melted ghee. Mix as much as you want with the rice and …… I would advise you try this and know for yourself.