| Toor dal is the most widely used dal in India. This slightly sweet, nutty flavored lentil is highly digestible. This South Indian staple is included in sambar and rasam soup. This "Madhi" variety is premium quality and comes from a the Western region of India known for its luscious and fertile soil. The "Madhi" variety has a smooth and earthy taste that cannot be reproduced anywhere in the world.
Be sure to soak dal for 3 to 6 hours before use. |
