Udhayam | Toor Dhall is highly nutritious, cooks faster consume less energy, and yields more quantity. Due to its great taste and aroma, its usage is highly versatile. Generally, Toor dhall is used for the preparation of popular recipes such as Sambar, Rasam, various dal soups and non-spicy stews, Snacks, and sweets.
What is Toor dal made from?
The flavor of this every day, Gujarati-style dal comes from the pure nuttiness of Toor dal boiled until tender and bolstered with spices bloomed in hot ghee. This fat-tempering technique, called vaghar in Gujarati, has many names and many uses across the country.Toor dal or arhar dal is a rich source of protein, carbohydrates, and fiber. This humble pulse facilitates meeting your daily demands of iron and calcium. Besides these, toor dal is an incredible source of folic acids which is essential for fetal growth and prevents birth defects in the newborn.