Tur Dal

Once opened, it should be stored in a cool, dry place in a tightly closed container that keeps out dust, moisture and other contaminants

• Protein (g): 8
• Total Fat (g): 0.3
• Total Carbohydrates (g): 22
• Of which sugars (g): 1
• Of which added sugars (g): 3
• Dietary Fiber (g): 6

• Rinse the Dal: Before cooking, thoroughly rinse the tur dal under cold water to remove any dust, debris, or impurities.
• Soak (Optional): While soaking turdal is optional, it can help reduce cooking time and improve digestibility. Soak the dal in water for 30 minutes to 1 hour before cooking. Drain the water before cooking.
• Cooking on Stove:
• In a deep pot or pressure cooker, add the rinsed tur dal along with water. The ratio of dal to water is typically 1:3 but adjust according to your desired consistency.
• Add any desired spices or seasonings such as salt, turmeric, or cumin for flavour.
• If using a pressure cooker, close the lid and cook on medium heat until you hear 2-3 whistles. If cooking in a pot, simmer on medium-low heat until the dal is soft and cooked through, stirring occasionally.
• Once cooked, allow the pressure to release naturally before opening the cooker lid.

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