Description: Arhar dal, known as toor dal or tur dal in many parts of India, is a staple in everyday Indian cooking. It's the dal behind sambar, Gujarati dal and everyday rice-and-dal meals. Natureship's arhar dal is roasted in an iron vessel and stone-ground by hand.
Name Check: Arhar, toor, tur and tuvar all refer to the same dal. It's also called pigeon pea.
Dishes It's Made For
Sambar and rasam
Everyday tadka dal with rice
Gujarati-style and Maharashtrian-style dals
Dal with vegetables
How to Cook
Soak: 30–60 minutes helps even cooking.
Cook: In a pressure cooker with turmeric, salt and water, until soft enough to mash.
Sambar: Add tamarind, vegetables and sambar masala after the dal is cooked.
Tadka: Ghee, mustard seeds, cumin, curry leaves and dried red chilli.
Process: Roasted in an iron vessel; stone-ground on a natural mountain-stone chakki.
Origin: Bihar & Jharkhand, India
Expiry: 4 months from the date of packaging
Also Known As: Arhar Dal, Toor Dal, Tur Dal, Tuvar Dal, Pigeon Pea, अरहर दाल, तूर दाल
