Toor Dali AliBaba 1kg

Description

AliBaba's Toor Dal is a classic, split pigeon pea, a staple of Indian home cooking. When cooked, it's creamy, slightly nutty, and soothing—perfect for everyday dals, sambar, rasam, khichdi with basmati rice, as well as creamy soups and thick vegetable sauces. It absorbs spice flavors well, making it an excellent base for tadka: cumin, mustard seeds, curry leaves, asafoetida, garlic, and dried chilies sautéed in ghee/oil and poured over hot lentils just before serving. Toor dal pairs well with tomato, tamarind, or lime (for a pleasant acidity), as well as with vegetables like pumpkin, eggplant, or okra. Naturally rich in plant-based protein, fiber, and minerals (including potassium and iron), it provides long-lasting satiety and supports a balanced plant-based and vegetarian diet. Preparation: Rinse several times in clear water. Soaking is optional, but 30–60 minutes will shorten the cooking time and even out the consistency. Cook at a ratio of approximately 1:3–1:4 (dal:water) for 25–40 minutes until tender; cook in a pressure cooker for 8–12 minutes after reaching pressure. Skim off any foam during cooking; add salt towards the end. For a silky texture, mash some of the cooked lentils with a spoon or blend briefly. Finish with turmeric, cilantro, garam masala, and fresh cilantro leaves; serve with rice, chapati, or paratha and a tablespoon of ghee or oil. Tips: For a rich sambar, combine cooked toor dal with sambar masala paste and tamarind pulp; bring to a boil with the vegetables. For a light dinner, cook khichdi with rice (1:1), a pinch of turmeric, and cumin. Store in a cool, dry place; once opened, keep in an airtight container away from moisture. Allergy warning: legume product; depending on the manufacturer, may contain traces of gluten, sesame, or nuts—check the batch label.