Cooking Toor Dahl Using a Sauce Pan
Toor Dahl is an ingredient in a variety of Indian dishes. In South India, it is typically used in items such as “Sambar”, “Rasam” etc. which are prepared and used almost daily. One of the reasons is that Toor Dahl contains a lot of protein among other good qualities. Since it is a lentil or legume, it does not have the undesirable qualities that beans have. There are several ways of cooking Toor Dahl. One is presented in this Recipe.
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~Rice, Turmeric
RECIPE :
Cooking Toor Dahl Using A Sauce Pan
There are two ways to cook Toor Dahl. One is using a Pressure Cooker. This one is using a Sauce Pan.
Ingredients
- 1 cup Toor Dahl
- 1 tsp Turmeric Powder
- 6 cups Water
Instructions
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Place 3 cups of water in a metal Or non-stick sauce pan on Medium heat.
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Add the Toor Dahl and Turmeric to the pan.
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Cover the pan with a lid, leaving just a little opening for steam to escape. Cook for 10 minutes, stirring every 3 minutes.
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Stir the Dahl, and cook for 5 more minutes. Repeat this until the Toor Dahl is well-cooked and mashable, adding half a cup of water at a time, as necessary.
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Remove the Dahl from the stove. Let it cool for about 30 minutes. Mash the toor dahl until mushy, like a paste.
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Toor Dhal is now ready to be used as is, slightly salted, or to be used in Gravies and Stews.
