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Most legumes (dal) can be found in up to four forms, sometimes making it confusing for consumers. Toor Dal is commonly used in South Indian cooking and is a great source of protein and fiber, while low in fat. When it’s split and skinned it is used in the well-known stew called Sambhar. It has a wonderfully earthy, rich taste when cooked with water, spices, and lots of root vegetables. It’s a perfect winter stew.
Bring one cup of pigeon peas (no need to soak) and 4 cups of water to a boil, turn the heat to medium-low and simmer partially covered for about 20 minutes. Add spices including sambhar powder, turmeric, and red chile powders, and salt and veggies like parsnips, turnips, kale, carrots, and potatoes. For even more flavor, heat vegetable oil in a separate pan, add black mustard seeds, and when they pop, add this mixture to your cooked stew.
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