5% OFF Deep Toor Dal Dry

Deep Toor Dal Dry



5% OFF

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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

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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