Oily Toor Dal is skinned, split pigeon peas coated with edible oil to preserve and increase the shelf life. This slightly sweet, nutty flavored oily lentil is very nourishing and highly digestible, and used popularly in South Indian and Gujurati foods.
Wash and rinse thoroughly to get rid of top layer of oil. Soak lightly & drain. Add 4 cups of water/ cup of dal, bring to boil. Lower the heat, simmer 20-25 minutes or until tender & soft (add more water as needed). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste and masala seasoning if desired. Cook uncovered over low heat until desired consistency. Serve warm with Dosa, Idli or steamed basmati rice and choice of any veggie.
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