Tur dal (Pigeon Pea/Tuvar) is a nutritious staple legume and is used to make dishes like yellow dal, sambhar and puran poli. Tur dal takes a little longer to cook than other lentils and boasts of a rich flavour which complements any seasoning and spice added to it.
Start by rinsing the lentils thoroughly and then boiling them until they become soft and tender. You can use a stovetop pot, a pressure cooker, or even a slow cooker for this purpose. Tur dal is commonly used to make classic Indian dals, soups, stews, and even as a base for various curries.
Q. What dishes can I make with tur dal?
A. Tur dal is used to make various dishes, including dal (lentil soup), curries, stews, and side dishes. It's a staple ingredient in Indian cooking.
Q. Can tur dal be sprouted?
A. Tur dal can be sprouted, but it's less commonly used for sprouting compared to other lentils. Soaking the dal and allowing it to sprout can enhance its nutritional value.
