Description:
In some parts of India, toovar dal are slightly oiled to increase shelf-life, more so when the lentils are exported. Therefore Indian shops outside India usually stock the oily variety of toovar dal. They are very easy to digest and have a pleasant, subtle, nutty flavour.
How to select:
Toovar dal are yellow and sold split into two round halves.
Use:
In India, the unoiled lentils are preferred, so if you do buy oily toovar dal, soak them in hot water for a while and throw away the resulting cloudy, white liquid. Lentils are versatile and can be transformed into any number of dishes. They are easy to cook. Lentils or dals are an integral part of Indian cookery. Every Indian eats dal daily and the Hindi term dal-roti has come to mean staple, everyday food toovar dal can also be pureed after soaking to make a pancake batter or fermented and steamed as for dhoklas.
How to store:
In an airtight container for up to one year.
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