Toor /Arhar/ Tuvar / Split pigeon Peas Dal / Lentils is must have with the Indian Meal’s. This dal has numerous health benefits. It’s loaded with a good amount of protein and necessary dietary complex fibers. It’s low in calorie so one can easily incorporate it with one’s daily meal intake.
Here is the simple recipe of toor dal .
go here Recipe of Toor Dal
Preparation Time: 5 minutes
Cooking Time – 20 minutes
Serves – 2
Toor Dal – 1/2 cup
Tomato – 1 small
Water – 1 cup
Cumin seeds – 1 tsp
Asafoetida/ Hing – a pinch
Turmeric powder – 1 tsp
Half a onion finely chopped
2 garlic cloves whole
3 to 4 finely chopped garlic
Mustard Oil/ Ghee – 2 tbsp
chopped coriander leaves – 1 tbsp
Kasuri methi (dried methi leaves) – 1 tsp
Salt to taste
viagra with dapoxetine buy uk Method:
Pressure cook the dal with the water, chopped onions, whole garlic, tomato, salt, turmeric powder and a few drops of oil for three whistles. Lower the heat after 1 st whistles and wait for two more whistles. (Note – if no whistles come after the first whistle then switch off the heat after 7 minutes of first whistle)
Open the pressure cooker only after the pressure steam escapes naturally within a few minutes of putting off the flame. Stir the dal twice or thrice holding the handle of the cooker so that the dal attains a desired consistency. Add a little water if you find the dal too thick.
Take a deep bottomed pan. Heat the pan. Pour the oil and give a tadka of cumin seeds and asafoetida. When cumins stops crackling put the chopped garlic and saute till the garlic turns a little golden colour. Remove one to two tsp of tadka with the oil to use for garnishing later. Then open the pressure cooker and remove the boiled tomato from the steamed dal . Put the boiled tomato into the tadka pan and saute till the tomato get well cooked.Add the kasuri methi. Take care not to burn the tomato. Then pour the entire steamed dal and boil for few minutes. Switch off the flame and transfer the cooked dal into a serving dish. Garnish with the extra tadka and chopped coriander leaves. Serve hot with dal or chapati along with some curry of your choice.