toovar dal

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Also Known as
Tuvar dal, Arhar dal, Split Pigeon Pea, Tovar Dal, Tur Dal

Description
Also known as arhar dal, tuvar dal or yellow spilt peas. It is this split dal widely used for Gujrati dals, puran poli and lots of other tasty variety of dish. Toor dal/dahl is the most popular lentil in India they are also called Thuvaram paruppu or kandhi pappu. Toovar dal exhibits a thick gelatinous/meaty consistency. They take a little longer to cook than moong or masoor dal/dahl.

Soaked and cooked toovar dal
Clean the toovar dal and remove any kind of stone or dirt. To soak toovar dal, first wash it twice with water and then soak it in warm water. Drain it and boil it in vesselful of water or pressure cook till done.
Soaked toovar dal
Clean the toovar dal and remove any kind of stone or dirt. To soak toovar dal, first wash it twice with water and then soak it in warm water. Soaking in water reduces the cooking time - thereby saving on time as well as energy.

How to Select
Whole toovar lentils are yellow with tan jackets, but they're usually sold skinned and split. They have a mild, nutty flavor, and they're often cooked as a side dish or ground into flour. They're sometimes sold with an oily coating, which you should rinse off. Look for them at Indian markets. They are available in 2 forms as below

Oily Toor Dal
Here the dal has been treated with edible oil . This is done to increase the shelf life of dal. By not using a chemical preservative, the natural goodness of dal is secured.

Non Oily Toor Dal
This variety usually preferred by consumers who do not store buy in bulk instead make purchase at regular interval. The original taste of the dal is retained.

Culinary Uses
· Yellow split peas can be made into a puree for serving with vegetables. In order to make boiled toovar dal, soak the dal in water for 10 minutes and then pressure cook for 2 to 3 whistles along with required amount of water and a pinch of turmeric powder. Allow the steam to escape before opening the lid. Mash using the back of a spoon or use as required for your recipes.
· It is also used with lemon and vinaigrette to make salads.
· The South Indian delicacy, sambhar which is an accompaniment for dosa, idli or even rice is cooked with toordal/dahl.
· Gujarati Dal - A staple diet in a Gujarati household and a delicacy in a non Gujarati household. Made with Tuvar dal, this tangy, sweet and sour dal can tingle your senses and palates.
· The soup like flowing consistency when had with hot phulka's and sabzi, can leave that irresistible mark in your mind, that you will never want to miss having this dal when you come across it the next time.
· Tuvar Dal Ni Khichdi - The most loved Gujarati delicacy!!!!!
· Luscious and very nourishing.
· Extremely nutritious and very easy to prepare, you need just onion, tomatoes fresh veggies and tomatoes.
· Yellow split peas can be made into a puree for serving with vegetables.
· It is also used with lemon and vinaigrette to make salads.
· When combined with rice you get a complete protein
· The South Indian delicacy, sambhar which is an accompaniment for dosa, idli or even rice is cooked with toordal/dahl.

How to Store
Clean the Toovar dal and remove the stones or any dirt particle. Oiling is upto one' choice. However, then store toovar dal for up to a year in a cool, dry place.

Health Benefits
· It provides many of the nutrients your body needs, such as protein, fat, and carbohydrates. These foods serve as the best plant source of protein.
· This legume contains building blocks of protein necessary for good health.
· The iron, folic acid, calcium, magnesium, potassium, and B vitamins in these foods help meet vitamin and mineral requirements.
· It is high in dietary fiber, low in saturated fat, and cholesterol free.
· An excellent source of protein and fiber.
· When combined with rice you get a complete protein.




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