Toor Dall /Aarhar Dall
Toor Dall also known as Arhar dall, processed out of selected Raw pegion peas from famous soils of Deccan plateau india. Toor dall is a good source of protein & dietary fiber, A preferred food by vegetarians, it is cholesterol free and a rice source of potassium apart from other Important nutrients. It is also known as split pigeon peas. Toor dall can also be used in preparation either sweet or sour dishes.
Availaible Varieties
| Quality | Moisture | Polished / unpolished | Appearance | Packing |
|---|---|---|---|---|
| Premium | Below 11% | As per customer requirement | Uniformity in colour & size Finely processed preserving original layers & size | Minimum 20 kg And above |
| Best | Below 12 % | As per customer requirement | Uniformity in size & colour | Minimum 20 kg & above |
| Medium best | Below 12 % | Slightly polishe | Uniformity in size & colour slight smaller in size compared to above. | Minimum 20 kg & above |
Nutritional Value of Toor Dal
| Name | Calculated per 100 g serving size |
|---|---|
| Protein | 22.86 g |
| Carbohydrates | 62.86 g |
| Fat | 1.43 g |
| Calcium | 57 mg |
| Fibre, total dietary | 17.1 g |
| Sodium | 86 mg |
| Iron | 3.09 mg |
| Sugars | 2.86 g |
| Energy | 343 kcal |
Health Benefits of Toor Dal
- Regulates Blood Pressure
- Maintains Weight
- Boosts Energy
- Manages Diabetes
Recipe
One of the famous Recipe - Indian Yellow Fry
Toor dal – 1 cup (washed, rinsed and soaked in two cups of filtered water), 1 large red or yellow onion, finely chopped, two medium Roma tomatoes, chopped, 5 green chilies slit or minced, 2-inch ginger, finely minced, ½ cup cilantro leaves, finely chopped, 1 tablespoon cooking oil, 1 teaspoon cumin seeds, ½ teaspoon turmeric ground, ¼ teaspoon asafoetida and salt to taste
Method
- Set your instant pot to a sauté mode and allow it to heat. When the digital display indicates “hot,” add the cooking oil followed by cumin seeds and asafoetida.
- Allow the cumin seeds to brown and infuse their flavours in the hot oil. Now add ginger and green chilies and mix really well.
- Add chopped onions and salt. Allow the onions to brown a little. Now save half of this mixture and add tomatoes to the rest half.
- Add soaked toor dal, turmeric and mix well. Seal the vent and secure the lid. Set the instant pot to pressure cook for 15 minutes.
- After the pressure-cooking time, wait for natural pressure release. Now open the lid and gently mash the dal and vegetables.
- Add more water if required and adjust salt if necessary. Add the remaining onion tadka mixture and give the dal a quick boil.
- Switch off the instant pot and add fresh cilantro to the dal.
- Serve with hot rice.