Pigeon peas, or toor dhal, are a common ingredient in South Indian cooking and are most famous as the star of sambar. However, its adaptability goes much beyond this classic dish. Toor dhal, which is high in iron, protein, and folate, serves as the foundation for hearty khichdi, tart lentil curries, and soothing rasams. Additionally, it works well with North Indian dals, lentil soups, and even fusion foods like lentil stews or dhal pancakes. Toor dhal is a must-have for crafting nutrient-dense, delectable meals that go beyond traditional cooking because of its mild flavor and creamy texture, which also allows it to readily absorb spices. Here are some amazing recipes that you can make with toor dal.
Dal tadka
- Pressure cook soaked toor dal with turmeric and water until soft. Mash lightly.
- Heat ghee or oil, add cumin seeds, dry red chilies, and sauté onions till golden.
- Add ginger-garlic paste, then tomatoes and spices. Cook until soft.
- Mix in the cooked toor dal, adjust consistency, and simmer.
- Prepare a tadka with ghee, mustard seeds, garlic, dry chili, and hing; pour over dal.
- Garnish with coriander and serve hot with soft roti.
Toor dal- Simple south indian style
- Pressure cook toor dal with tomatoes, chilies, turmeric, and water until soft. Mash gently.
- Heat ghee, splutter mustard seeds and curry leaves.
- Mix in the cooked dal, season with salt, and simmer.
- Garnish and serve with rice and ghee with some potato fry.
