Ok this is exactly not a mandatory item on the list for Basic ones in Indian Cooking. But I would rather think so. Though cooking toor dal in pressure cooker takes about 10 minutes, having cooked dal on hand is much more convenient. Especially when you are hard pressed to dish up something quick for yourself or for making rasam, this comes so handy.
Toor dal is like an everyday affair at home. Dal or Sambar is always on the menu and Rasam is mandatory. Indian Basics for Cooking is a series where I have tried showcase those basic ingredients or dishes that are very essential for whipping out a quick dish. And having cooked dal at hand surely falls in that category!
Ingredients
Toor Dal - 1 cup
Water - 3 cups
Turmeric a pinch
Asafetida a pinch
Oil few drops
Preparation
Wash the dal well and add 3 cups of water. Add turmeric, hing and oil to the dal.
Pressure cook for 4 -5 whistles or till the lentil is cooked well. Drain the water to use in Rasam or Sambar.
Store the thick dal in an air tight container for a week.
Remove what is needed and quickly put it back. There is no need to freeze it if you want to use within a week.
Water - 3 cups
Turmeric a pinch
Asafetida a pinch
Oil few drops
Preparation
Wash the dal well and add 3 cups of water. Add turmeric, hing and oil to the dal.
Pressure cook for 4 -5 whistles or till the lentil is cooked well. Drain the water to use in Rasam or Sambar.
Store the thick dal in an air tight container for a week.
Remove what is needed and quickly put it back. There is no need to freeze it if you want to use within a week.
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