"Toorlinsen, Toordal
Toor dal is also known as “Arhar dal”, which is made by removing the husk from the pulse pod of Arhar and splitting the inside to produce yellow-coloured Toor dal. Toor dal can be found in Indian grocery stores, either plain or in oil. Toor dal forms an important part of the diet in many parts of the world, particularly in the Indian subcontinent where vegetarians are widespread. Toor dal is one of the many well-known varieties of pulses that are used in Indian cuisine, especially in typical Indian dishes . Tarka with tomatoes and Toor dal is extremely beneficial for growing children. Toor dal is the main ingredient in the popular South Indian curry Sambar . Sambar is a pulse stew that is particularly popular in South Indian cuisine. It consists mainly of Toor dal, refined with tamarind and original Indian spices . Toor dal has a mild, nutty flavor and is prepared as plain dal, tarka dal, spinach dal, and tomato dal as an everyday Indian dish, served with bread and rice . Toor dal is rich in nutrients and protein and contains vitamins A and C.

How to prepare Toor dal:
First, wash a cup of toor dal in cold water to remove any impurities such as dirt from the surface, and then drain it. To shorten the cooking time, you could soak the toor dal in cold water for 15 minutes. This will yield 2 cups of the pulse. Then, add the toor dal to a covered pan of water and simmer it on high for 5-7 minutes. The toor dal is now ready to be used in various Indian dishes.

Indian recipe: Sambar
Ingredients for Sambar Powder:
1 tbsp coriander seeds
1 tsp chana dal
½ tsp urd beans
1 tsp cumin seeds
¼ tsp asafoetida
2-4 red chilies
¼ tsp black pepper
¼ tsp mustard seeds
¼ tsp fenugreek seeds"

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