Heera Toor Dal Oily is toor dal, also called split pigeon peas, given a light coating of oil that has traditionally been used to help keep the lentils fresh and free flowing. The 500G is a single retail pack, a handy amount for regular home cooking. Malawi refers to the growing origin of the crop. As a dried lentil it needs rinsing and simmering before eating, which is different from a ready cooked tin.
Cooking and Uses: Rinse the dal well under running water, then simmer in fresh water, or pressure cook, until soft and broken down. It is the base for classic tarka dal, sambar and countless everyday lentil dishes. Finish with a tempering of spices in hot oil or ghee for the traditional taste. A brief rinse helps remove surface oil before cooking.
Keep in a cool, dry place in a sealed container. Cooked dal should be cooled quickly, refrigerated and eaten within a day or two.
A: It is split pigeon peas, one of the most widely used lentils in South Asian cooking for making dal.
There are no questions yet. Be the first to ask a question about this product.
The information provided on this page is intended to help you make an informed purchasing decision.
While we take great care to ensure accuracy, product details, including specifications and packaging, may change without prior notice. Suppliers may update product contents, and as a result, we strongly advise that you always check the packaging and labels before use.
For the most precise and up-to-date product information, please refer to the manufacturer’s packaging or contact them directly using the details provided on the label.
If you require further assistance regarding Magna Foodservice branded products, please contact our customer service team via our Contact Us page.
Register now to get latest updates on promotions & coupons.
Don’t worry, we won’t spam you!
