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
Cooking Toor Dahl Using a Sauce Pan
Print recipe| Serves | 4 |
| Cook time | 20 minutes |
| Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
| Meal type | Lunch, Main Dish, Side Dish, Soup |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Region | Indian |
Ingredients
- 1 cup Toor Dahl
- 1 teaspoon Turmeric
- 5 - 6 cups Water
Note
Serving Suggestions:
1) Use it as is, slightly salted, with rice.
2) Use it as a base for soups, sauces and stews.
Options:
You can cook the Toor Dahl in a Pressure Cooker instead of a sauce pan. (See Recipe Here)
Directions
| Step 1 | |
| Place 3 cups of water in a metal or non-stick sauce pan on Medium heat. | |
| Step 2 | |
| Add the Toor Dahl and Turmeric to the pan. | |
| Step 3 | |
| Cover the pan and cook for 10 minutes, stirring every 3 minutes. | |
| Step 4 | |
| 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, if necessary. | |
| Step 5 | |
| Remove the Dahl from the stove. Let it cool for about 5 to 10 minutes. Using a hand held or regular blender or a heavy ladle or masher, mash the toor dahl until mushy, like a paste. | |
| Step 6 | |
| Toor Dhal is ready to be used as is, slightly salted, or to be used in Soups, Sauces and Stews. | |
