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Toor Dal | Arhar Dal 1kg

Toor Dal | Arhar Dal 1kg

HK$22.00
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Description

Toor Dal, with its unrivaled value and trustworthy flavor, has reached the hearts of Indian families across the world. Get the dal fry from the north or the sambhar of the south, sweet-dish of west described puranpoli or a sweet-sour Gujarati dal, it completes the Indian dish with its distinctive inherent flavour, smell and nutrition. Toor dal is the most generally used dal in India. This slightly syrupy, nutty flavored lentil is extremely digestible. This South Indian staple is included in sambar and rasam soup.

Pigeon peas are one of the best plant-sources of protein and are free of fat and cholesterol. They are rich in B B vitamins and minerals such as iron, potassium, calcium, magnesium. The high fibe content makes them very nutritious. These are excellent for weight conscious vegetarians as they make a good source of protein equivalent to that of meat and provide roughage. They possess anti-inflammatory properties and help enhance digestive system functionalities; also, proving a treatment for "piles" and acidity.

Toor dal is soaked prior to cooking and is extensively used in Indian cuisine for its ability to blend with ingredients when tempered properly. They are mainly used as the base for curriessuch as sambar, dal etc. They also make excellent sandwich and salad stuffing. Sweet meats and desserts in the South also use Toor dal as a base.


Fry Toor Dal Recipe 

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

For Pressure cooking:

¾ cup Toor Dal

2 to 2.5 cups of water for pressure cooking the dal

Ingredients:

  • 1 medium sized onion, finely chopped or ⅓ cup finely chopped onions
  • 1 medium sized tomato, chopped or ⅓ cup finely chopped tomatoes
  • 2 green chilies, slit or chopped
  • 2-3 dry red chilies, kept whole or halved and deseeded
  • 10-12 curry leaves/kadi patta
  • ½ inch ginger/adrak + 3-4 garlic/lahsun, crushed or made into a paste in a mortar & pestle or 1.5 tsp ginger-garlic paste
  • ½ or ¾ tsp black mustard seeds/rai
  • 1 tsp cumin seeds/jeera
  • 1 to 2 pinches of asafoetida powder/hing (if using a strong asafoetida, then just one pinch is enough)
  • ½ tsp turmeric powder/haldi
  • ½ tsp red chili powder/lal mirch powder
  • 1 tsp kasuri methi/dry fenugreek leaves
  • 2-3 tbsp oil or ghee or unsalted butter
  • ½ to 1 tsp lemon juice (optional)
  • 1 or 2 tbsp chopped coriander leaves/dhania patta, for garnish
  • 1 to 1.5 cups water or add as required
  • salt as required

INSTRUCTIONS

  1. pressure cook ¾ cup of the Toor dal with a pinch of turmeric in 2 to 2.5 water.
  2. mash the dal lightly with a wired whisk or with a spoon and keep aside.
  3. in another pan heat oil or ghee or unsalted butter, add the mustard and let them splutter.
  4. when you hear the spluttering sound of the mustard seeds, add the cumin and fry them.
  5. add the onions and fry till they become transparent or light brown.
  6. now add the ginger-garlic paste and fry for some seconds till their raw aroma disappears.
  7. add the green chilies, red chilies, curry leaves and stir.
  8. add all the spice powders - turmeric powder, red chili powder, asafoetida powder. and fry for some seconds.
  9. add the tomatoes and cook till they soften and you see oil releasing from the sides.
  10. now add the mashed dal. stir well. add water + salt.
  11. stir and simmer the dal for 4-5 minutes more or till you get a smooth and slightly thick consistency.
  12. dal fry is not thin and is usually has a medium to thick consistency.
  13. you can adjust the amount of water you want.
  14. keep the dal medium consistency if you prefer. making it thin will spoil the taste.
  15. lastly crush the kasuri methi on the palms of your hands and add them to the dal. 
  16. then add garam masala powder. simmer for a minute. 
  17. switch off the fire and add chopped coriander leaves. 
  18. add lemon juice if you want, at this stage and stir well.
  19. now you can garnish the dal fry with some more coriander leaves while serving.
Serve dal fry hot with steamed basmati rice, biryani rice, jeera rice or saffron pulao. dal fry also goes well with rotis or naan.



Additional details


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