Split Red Gram Dal (Gujarati Toor Dal)
Serves 4
| Ingredients | |
|---|---|
| 1 cup(s) split red gram (toor dal) | 4 cups water |
| 1 tomato(es) chopped finely | 4 curry leaves |
| 2 tablespoon(s) oil | ½ teaspoon(s) each of asafoetida and turmeric powder |
| 1 teaspoon(s) each of mustard and cumin seeds | a squeeze of lemon |
| 1 tablespoon(s) finely chopped ginger | jaggery and salt to taste |
| 2 green chilli(es) slit | |
Method
- Soak the split red gram in water for about an hour. Add turmeric powder, salt and a drop of oil to the gram along with the water in which it was soaked.
- Now, heat on medium level till it comes to a boil and then on low level for about 20 minutes or till the gram is fully cooked.
- Heat oil in a pan till it is hot and drop in the mustard seeds followed by the cumin seeds and then asafoetida.
- Fry on medium level for about 2 minute(s) till the seeds splutter. Add this to the cooked red gram and let it come to a simmer.
- Add the rest of the ingredients and simmer for about 10 minutes.
- Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti).
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 167 | Carotene( µg ) | 188.81 |
| Protein (g) | 5.86 | Vitamin C (mg) | 0.0 |
| Carbohydrate (g) | 17.76 | Mg (mg) | 44.49 |
| Fat (g) | 8.00 | Na (mg) | 8.74 |
| Fibre (g) | 0.74 | K (mg) | 294.3 |
| Minerals (g) | 1.03 | Mn (mg) | 0.45 |
| Calcium (mg) | 27.75 | Zn (mg) | 0.39 |
| Phosphorus (mg) | 83.75 | Cr (mg) | 0.005 |
| Iron (mg) | 1.06 | ||