Toovar Dal Recipe Toor Dal Gujarati Toor Dal Healthy Arhar Dal
TOOR DAL (SPLIT YELLOW PIGEON PEAS)
Dal can be made with all kinds of lentils and cooking methods. These vary not just from region to region, but also from day to day, mood to mood. Some cooks like dal soupy, others chunky. There are dals for special occasions, seasoned with charcoal smoke and butter or padded out luxuriously with cream, as well as lighter, leaner dals that can restore you when you're not feeling well.The flavor of this everyday, Gujarati-style dal comes from the pure nuttiness of split pigeon peas, boiled until tender and bolstered with spices bloomed in hot ghee. This fat-tempering technique, called vaghar in Gujarati, has many names and many uses across the country. In this case, the tempering is a great introduction to the resourcefulness and finesse of Indian home cooks: Just a few tablespoons of carefully seasoned fat, tipped in at the very last moment, transform an entire pot.
Provided by Tejal Rao
Categories dinner, soups and stews, main course, side dish
Time 4h
Yield 4 to 6 servings (about 3 cups)
Number Of Ingredients 12
Steps:
- Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
- Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
- Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
- Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.
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- Vegetarian Protein: Toor Dal is rich in protein, the building block of good health. Combined with any cereal, it provides complete protein which helps in building the muscles.
- Good for Weight watchers: It is high in dietary fibre, low in saturated fat, and is also cholesterol free. High fibre provides satiety and prevents eating in between meals.
- Folic Acid Rich: Being an excellent source of folic acid, pregnant women must include toor dal in their daily diet. Folic Acid is necessary for the development of the fetus and may help defend birth defects of the neural tube, such as spina bifida.Methi che Varan is a perfect recipe to make up for your daily needs of folate.
- Relieves Constipation: Being an excellent source of fibre it helps in preventing and relieving gastric problems like constipation. See Palak Toovar Dal recipe.
- B-complex Vitamins: it is also a good source of B-vitamins in the form of Methi Leaves Sambhar that are essential for metabolism by helping convert nutrients into energy.
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