Toor Daal Usal | Pigeon Tea Dry Vegetable

Toor Daal Usal
Category: Indian Vegetarian Recipes: Jain Food Recipes: Deccan Jain Recipes: Pulses Recipes

Toor Daal Usal is a vegetable dish in meals. It is made from Split pulses of Toor. It is a popular dish in Deccan Jains

Toor Daal 150 Grams
Small Size Onion 1
Ground Nut Oil 2 Table Spoons
(You can use other edible oils also)
Red Chilli Powder 1 Table Spoon
Garlic Cloves 3
Cumin Seeds Half a Table Spoon
Mustard Half a Table Spoon
Salt for taste

Cook the Toor Daal in a Pressure Cooker or by traditional Preparation. The Toor Daal should not remain uncooked nor should it be overcooked. Just see that the pulses should not break out
Cut the onion in small pieces
Remove the covers of Garlic cloves and smash them

Now put a frying pan on fire
Pour edible oil in it
After the oil becomes hot, put smashed garlic cloves in it
Put cumin seeds and mustard in it
After the items start to crack, put Red Chilli Powder into it
Now put onion pieces into it. Fry them until they become soft
Put salt for taste
Put cooked toor daal into it
Stir continuously while this process, so all the items should be fried and mixed well
Now cover the frying pan with a plate and make the fire slow
Wait for few minutes and close the stove

The Toor Daal Usal is ready to serve.

It is generally served with Jowar Bhaakari, Chapaati or Plain Rice

No comments:

Post a Comment