Toor daal is a staple in many Indian households and is served with rice. It is a member of the legume family. It is popularly called arhar daal. The center of origin is believed to be peninsular India. About 63% of the produce comes from India.
When you buy toor daal, always check that the packet is sealed. Do not buy from open bins as moisture will ruin the daal. Toor daal should be stored in a cool and dry place and should always be stored away from direct sunlight. It can be stored for 4-5 months. For preserving it for a longer time, store it in a refrigerator.
Culinary Uses
Toor daal is used extensively in South Indian and Gujarati recipes.
Toor daal is used to make sambhar in South Indian cuisine.
It is used to make toor daal khichdi in Gujarati traditions.
It can also be made into a soup.
The boiled daal can be used as a stuffing to make toor daal parantha.
It can be combined with lemon or vinegar and used as a dressing for salads.
It has a mild nutty aroma.
It is used for making puran poli.
Toor daal is a staple diet throughout the length and breadth of India.
Health benefits
Toor daal lowers the risk of stroke and heart disease.
Toor daal does not contain cholesterol.
It is very rich in folic acid which is very important for fetal development.
It also contains dietary fiber and protein. It is an excellent source of carbohydrates.
Toor daal lowers the risk of stroke and heart disease.
Toor daal does not contain cholesterol.
It contains a lot of iron and calcium.
It is low in saturated fats and contains magnesium and potassium.
Toor daal is a very good source of protein for vegetarians.
It promotes a feeling of fullness.
It also reduces the risk of type-2 diabetes and cardiovascular diseases.
These steamed crabs are served with delicious rasam daal that adds a lot of scrumptious flavors and richness to the recipe. The richness in the recipe comes from the flavors...
