Deep Toor Dal Dry 4 lb

Item : Deep Toor Dal Dry 4 lb
Price : $10.49 (see below)
Category : Grocery (Rice & Dals)
Brand : Deep
Weight : 4 pounds
Item ID : 982913

It is used in popular recipes like south India sambhar, Gujarati dals, the famous puran poli and lots of other tasty dishes. Toovar dal has a thick gelatinous or meaty consistency and takes a little longer to cook than moong or masoor dal.- Best QualityManufactured By: Deep Foods, IncCountry of Origin: Product of IndiaIngredients: Toor DalStorage Instructions: Keep in Dry and Cool PlacePackage: PacketNutrition facts:- Calories 215- Sodium 17 mg- Total Fat 2g- Potassium 14g- Saturated 0g- Total Carbs 40g- Polyunsaturated 0g- Dietary Fiber 15g- Monounsaturated 0g- Sugars 0g- Trans 0g- Protein 7g- Cholesterol 0mg- Calcium 13%- Iron 28%How to make dal:- Start by rinsing dal in a colander, swirling often with your hands to ensure it is fully rinsed.- Place rinsed dal in a bowl with plenty of water to soak for at least 1 hour.- In a large saucepan add soaked dal and 6 cups of water. Boil uncovered for 30-40 minutes, or until dal is very mushy.- Drain any excess water. Set aside. You should have about 4 cups of cooked dal.- In a large saucepan or wok, heat the ghee over medium heat. Add cumin seeds and mustard seeds. Saute until seeds begin to pop and the mustard seeds have turned a deep brown color.- Add onions and a pinch of salt and saute until the onions are lightly browned and softened.- Next add the ginger and garlic pastes. Saute briefly- just about 30 seconds to 1 minute.- Add remaining spices- turmeric, garam masala powder, red chili powder, and cumin powder. Saute for about 30 seconds.- Then add diced tomato and ? cup water. Cook down until water evaporates and the oil begins to separate from the mixture. Tomato should be very soft. (Takes about 6-7 minutes).- Next, stir in the cooked dal. Season mixture generously with salt to taste. Stir in lemon juice.- Feel free to add more or less water to your desired consistency.- Cover and simmer for 15-20 minutes, stirring intermittently to prevent sticking, to allow flavors to come together.- Lastly, stir in chopped cills,

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