Categories
Protein rich food

(169) Whole White Toor.(Lentil)

Ingredients

  • ½ cup whole white toor.
  • 1½ cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Soda bi carb.
  • ½ tsp. Turmeric powder.
  • Tempering Ingredients ( Vaghar)
  • 2 finely chopped medium size Onions.
  • 1 finely chopped medium size Tomato.
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. Red chilli powder.
  • 1tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 8-10 Curry leaves.
  • 1 tbsp. Chopped coriander leaves.
  • ½ tsp. grated ginger.

Method

  1. Soak whole toor overnight after adding soda bi carb.
  2. Next morning drain water and check grains . Discard hard waterless grains.
  3. Wash thoroughly for 2-3 times. Add Water, Salt and turmeric powder.
  4. Pressure cook upto 4 whistles.
  5. Open the lid when pressure releases.
  6. Drain water and keep aside.
  7. In nonstick pan heat oil. Add mustard seeds and wait for crackling sound. Add Asafoetida powder, curry leaves and chopped onion.
  8. Saute till translucent. Now add chopped tomato and again saute till it becomes tender.
  9. Add all dry ingredients and saute till oil separates.
  10. Add coriander leaves and cooked whole toor. Mix thoroughly.
  11. Add required quantity of drained liquid which we kept aside.
  12. Close the lid and simmer for 5 minutes.
  13. Taste the dish before serving. Serve hot with Roti, Paratha, Bhakhri, Bajra roti, Jowar roti, Steamed rice or like a chat after mixing Green chutney, red sweet chutney, Besan sev and curd or as you wish.

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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