Toor Dal-4lb

It is used in popular recipes like south India sambhar, Gujarati dals, the famous puran poli and lots of other tasty dishes. Toovar dal has a thick gelatinous or meaty consistency and takes a little longer to cook than moong or masoor dal.

·      Best Quality

·      Country of Origin: Product of India

Ingredients: Toor Dal

Storage Instructions: Keep in Dry and Cool Place

Package: Packet

Nutrition facts:

·      Calories 215

·      Sodium 17 mg

·      Total Fat 2g

·      Potassium 14g

·      Saturated 0g

·      Total Carbs 40g

·      Polyunsaturated 0g

·      Dietary Fiber 15g

·      Monounsaturated 0g

·      Sugars 0g

·      Trans 0g

·      Protein 7g

·      Cholesterol 0mg

·      Calcium 13%

·      Iron 28%

How to make dal:

·      Start by rinsing dal in a colander, swirling often with your hands to ensure it is fully rinsed.

·      Place rinsed dal in a bowl with plenty of water to soak for at least 1 hour.

·      In a large saucepan add soaked dal and 6 cups of water. Boil uncovered for 30-40 minutes, or until dal is very mushy.

·      Drain any excess water. Set aside. You should have about 4 cups of cooked dal.

·      In a large saucepan or wok, heat the ghee over medium heat. Add cumin seeds and mustard seeds. Saute until seeds begin to pop and the mustard seeds have turned a deep brown color.

·      Add onions and a pinch of salt and saute until the onions are lightly browned and softened.

·      Next add the ginger and garlic pastes. Saute briefly- just about 30 seconds to 1 minute.

·      Add remaining spices- turmeric, garam masala powder, red chili powder, and cumin powder. Saute for about 30 seconds.

·      Then add diced tomato and ½ cup water. Cook down until water evaporates and the oil begins to separate from the mixture. Tomato should be very soft. (Takes about 6-7 minutes).

·      Next, stir in the cooked dal. Season mixture generously with salt to taste. Stir in lemon juice.

·      Feel free to add more or less water to your desired consistency.

·      Cover and simmer for 15-20 minutes, stirring intermittently to prevent sticking, to allow flavors to come together.

·      Lastly, stir in chopped cilantro. Add additional cilantro leaves to garnish bowls of dal.

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