Deep Toor Dal Dry
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
Manufactured By: Deep Foods, Inc
Country of Origin: Product of India
Ingredients: Toor Dal
Storage Instructions: Keep in Dry and Cool Place
- 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.