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Check
out our dal recipes below |
Name: Yellow Split Pea
Botanical Name: Pisum SativumDescription:
Yellow split peas can be made into a puree for serving with vegetables. 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. |
Wt. 2lbs Price $2.49
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 serves 4
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Gujarati Dal:
Ingredients:
1 cup Toordal
1/2 cup yam chopped (optional)
2 Tbsp. peanuts
2 Tbsp. ghee or vegetable oil
1/4 tsp. cumin seeds (jeera)
1/2 tsp. asafoetida (hing)
3 roma tomatoes, chopped
1 tsp. ginger paste
1 jalepeno chopped or ¼ tsp. of chilli powder
1/2 tsp. chilli powder (optional)
1/2 tsp. turmeric powder (haldi)
salt to taste
1 Tbsp. jaggery (gur)
juice of 1/2 lemon
For the garnish - 4 Tbsp. chopped cilantro
Procedure:
1.Pick through the dal and then wash it. Drain the water. Add 3 cups of
water to a heavy pot, add the dal, peanuts, yam, salt to taste. Boil the dal. Reduce heat
and let it simmer.
2. As dal is simmering, heat ghee in a small sauce pan and fry the cumin seeds till
brown. Add the asafoetida, tomatoes, ginger, jalepeno, chili powder and fry the seasonings
for 2-3 minutes.
3. Pour the seasonings into dal and let it continue to simmer on low, until the grains and
vegetables are soft and cooked. Adjust the water so that the dal has the consistency you
like( from soup like consistency to thick soup, pour over dal or to eat with flat bread).
4. Add lime juice and jaggery. Garnish with chopped cilantro.
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Sweet and Sour
Dal
Ingredients
1 cup Toovar dal
4 cups Water or more may be required depends on your range and heat temperature
1Raw or green mangoes peeled and chopped
1 teaspoon Turmeric powder
1/2 teaspoon Onion seeds
1-3 Green chillies
1 teaspoon Sugar or preferably jaggery or succanat
2 tablespoons Ghee
Salt as per taste
Method
1. Put the water to boil. Wash the dal and stir into the boiling water. Add
turmeric powder and stir again, cook for 20 minutes or so.
2. Add chopped, peeled mangoes, green chillies and salt. Cook till the mangoes are
soft but not over cooked. Add sugar and mix well.
3. Heat ghee in a pan and add the onion seeds. When the onions seeds start
spluttering pour it over the dal. Stir well and allow it to boil.
Serve hot with rice.
Simple Toovar Dal
Ingredients
1 cup Toovar dal
1 pinch Asafoetida
1 teaspoon Turmeric powder
chilli powder as per taste or optional
1 small Jaggery
2 tablespoon Ghee
Salt
fresh lime juice for seasoning and cilantro for garnish
Method
1. Boil the toovar dal with turmeric powder. When the dal is properly cooked, mash
it and churn with a little water.
2. Heat ghee, add asafetida and when it sizzles add the mashed dal and sautee. 3.
Once it starts boiling, add salt and jaggery. Mix well and cook for 2-3 minutes.
4. Season, garnish and serve hot with rice.
Tuvar/Toovar Dal flavored with Fenugreek Seeds
Ingredients
1 cup Toovar dal
2 nos. Chopped onions
1 no. Green chilli slit in two
2 teaspoons Tamarind pulp
1 teaspoon Jaggery
1/2 no. Garlic clove
1 teaspoon Red chilli powder
1/2 teaspoon Fenugreek seeds
1/2 teaspoon Mustard seeds
2 tablespoons Oil
Salt
Method
Rinse the dal and fenugreek seeds and soak them in water together for 2 hours.
Drain.
Pressure cook with green chilli, onions, red chilli powder, turmeric, salt, jaggery and 4
cups water till tender. Cool and mash completely.
Heat oil in a deep bottomed pan, add the mustard seeds and garlic. Saute till the seeds
start crackling and pour into the cooked dal. Add tamarind paste. Stir well. Simmer for
3-4 minutes.
Serve hot with rice garnished with fresh coriander leaves.
Osaman - Dal Soup
Ingredients
1/2 cup Toovar dal
3 cups Water
1 tablespoon Oil
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds
1/2 piece Cinnamon
1 tablespoon Jaggery
1/4 teaspoon Asafoetida
1 cup mixed vegetables
10 Curry leaves
2 nos. Cocum
1/2 teaspoon Chilli powder
1/2 teaspoon Ginger paste
2 Green chillies
Method
Soak the toovar dal for an hour and cook in the 2 cups of water until tender. Strain and
set aside. Reserve the dal water. Roughly chop the green chillies and set aside.
Heat the oil in a frying pan. Add mustard seeds, cumin seeds, cinnamon and asafoetida. Add
the dal water and vegetables to the spices and bring to a boil. Adjust seasoning to
taste and add the curry leaves, kokum, chilli powder, ginger-paste, jaggery and chopped
green chillies. Mix well and simmer for another till veggies are tender.
Serve hot over steamed rice
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