Overview:
Toor dal from Latur is a specific variety of toor dal (split pigeon peas) that is cultivated in the Latur region of Maharashtra, India. Toor dal is a staple ingredient in Indian cuisine and is known for its nutritional value and versatility in various dishes.
Key Features:
- Latur Origin: Toor dal from Latur is grown in the Latur region of Maharashtra, which is known for producing high-quality pulses.
- Nutrient-Rich: It is a rich source of plant-based protein, dietary fibre, vitamins, and minerals.
- Versatile: Toor dal from Latur can be used in a wide range of Indian dishes, including dals, sambar, curries, and more.
How to Use:
- Rinsing: Before cooking, rinse the toor dal under cold running water to remove any dust or impurities.
- Cooking: Toor dal can be cooked on the stovetop or in a pressure cooker. The typical ratio for cooking toor dal is 1:3 (one part dal to three parts water). Cooking time may vary, but it generally takes about 30-40 minutes on the stovetop or 10-15 minutes in a pressure cooker.
- Recipes: Toor dal from Latur is used as a base for many Indian dishes, including various types of dals, sambar, rasam, and curries. It can also be used in soups.
Benefits:
- Protein Source: Toor dal is an excellent plant-based source of protein, making it a valuable addition to vegetarian and vegan diets.
- Fibre-Rich: It is rich in dietary fibre, which supports digestion and helps regulate blood sugar levels.
- Nutrient Density: Toor dal contains essential nutrients such as iron, potassium, folate, and B vitamins
Care Instructions:
- Store in a cool and dry place
