Toor Dal
南インドの魂！サンバルとラッサムを支える黄色い大黒柱
Description
Yellow lentils peeling and halving pigeon peas. Tends to crumble gooey when boiled, the most consumed lentil forming the foundation of South Indian set meals (Meals).
Classification: For Families,Lentils,Basic Ingredient
Shops selling Toor Dal
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Toor Dal(Split pigeon peas)
Instructions
- Wash Toor Dal well, soak in water for ~
- mins.
- Put beans, water, turmeric, salt (a little oil/tomato if desired) in a pressure cooker, pressure-cook ~
- mins until soft.
- Open lid, whisk/mash until bean shape vanishes completely into a potage base, then use for various curries.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Red lentils (Masoor Dal) (subbable as crumbling tendency is similar)
Pairing
Sambar, Rasam, Lentil potage (Varan)
Trivia
[Hardcore] The overwhelming star protein source in vegetarian-heavy India. The basic philosophy of lentils in Indian cooking is not leaving shapes, but 'completely boiling down to crumble providing thickness and richness'.
Eating tips & etiquette
[Unique Eating] Pour simply boiled gooey Toor Dal flavored only with salt over white rice, drip Ghee, healing the stomach as 'the ultimate Indian porridge'!
Allergen
Soy