Parippu Thohayal is a simple Tamizh brahamin Thohayal which is especially given to children to mix with ghee and rice and eat. Spicy Vethakuzampu or Pulinkozhapu normally accompanies Parippu Thohayal  

Ingredinents

Cheru paruppu/ chiru paruppu /moong dal/ ~ 200 -300 grams

Coconut grated/ Thenga cheraviyadu/ thengai cheravinatu/ nariel grated  ~ 200 -300 grams

Water as required ~

uppu/ namak/ salt to taste

Preparation

Saute the cheruparippu (moong dal) in a pan just to get the bouquet

Dont burn ~ Put the heated dal in cold water just to cover.

Keep it for a while

Put the dal with water and grated coconut with sufficient salt into a mixie bowl  grate it into a paste( you may add few Kariveppela { Kariveppelai } (Metta Neem ~ kardi patta ) [ curry leaves ] too optionally)   ~ Let there be sufficient granularity in the paste .Don’t add excess water ~

The Thohayal is ready ~

My personal Nuttification possibilities envisaged!

You may add 50/100  grams of assortment of nuts also when you make the paste: cashew, pista, badam. walnut, hazel-nut, pea-nut etc. may used in arbitrary statistical combinations!( iT may be good to soak these nuts also in water to soften them.

Prippu Thohayal can be eaten with rice a ghee ~Potatoe stew and Vetakuzampu are good combinations with parippu thohayal. This thohayal can also be used as a bread spread or as one of the sabjis for roti parotta poori etc.