Description
- Make Desi Dall at Home or use for Germination 100% Desi
- Soaking: Soak the seeds overnight in water. This helps soften the outer seed coat and encourages germination.
- Whole toor dal, also known as whole pigeon peas, refers to the whole, unsplit seeds of the pigeon pea plant. These seeds are commonly used in various cuisines, especially in Indian, African, and Caribbean cooking. Here's how you can use whole toor dal in your cooking:
- Washing and Soaking: Before cooking, it's a good practice to wash the whole toor dal thoroughly in water to remove any dirt or debris. You can also soak them in water for a few hours or overnight to reduce cooking time and aid in digestion.
- Boiling/Stovetop Cooking: Add the washed and soaked whole toor dal to a pot with water and bring it to a boil. Reduce the heat and let it simmer until the dal is tender. This can take anywhere from 30 minutes to an hour, depending on the freshness of the dal. Pressure Cooking: Using a pressure cooker can significantly reduce the cooking time. Place the washed and soaked whole toor dal in the pressure cooker with water and cook according to the manufacturer's instructions until the dal is soft an
- Selecting Seeds: Start with good quality toor dal seeds. You can use seeds bought from a gardening store or seeds harvested from mature toor dal pods.
Toor dal, also known as pigeon pea, is a type of legume widely cultivated in tropical and subtropical regions. The seeds of the toor dal plant are commonly used in various cuisines, especially in Indian cooking. They are rich in protein, dietary fiber, and various vitamins and minerals.