Toor Dal is skinned, split pigeon peas, also known as ‘Arhar dal’, has slightly sweet, tangy, nutty flavor. When cooked, has a thick gelatinous meaty consistency, very nourishing and highly digestible.
Widely used as a South Indian delicacy, Sambar
and Rasam soups.
Wash, rinse, soak lightly & drain. Add 4 cups of water/ cup of dal, bring to boil. Lower the heat, simmer 35-40 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 dal 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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