Traditional, Super Food of India.
Grown by Small Scale Farmers Practising Natural Farming.
Handpounded Desi Toor Dal
Indigenous Pigeon Pea/ Tuvar Dal (Lentil).
Sourced from Holkar Organic Farm, Maheshwar, Madhya
Pradesh. Tuvar Dal is one of the most ancient lentils in India.Stone-Ground, Manually by Women Farmers in Stone Grinder
(chakki), Washed, Sun-Dried , Manually Cleaned & Packed. Hand Pounded while Singing Folklore Songs, Offering Praises to the Divine & Mother.Daily Dal, Khichdi, Cheela, Pancakes, Pakodi, Vada, Sprouts, Dal
bati. Boiled Tuvar in Chaat, Stuffing in Pani Puri, Salad etc. Desserts eg. Halwa.Traditional Daily Dal: Wash Dal 2-3 times & Soak for 10 mins to 1/2 hour or Cook as soon as Washed.If Soaked, Cook in same water. Add Salt to taste & Turmeric Powder. Pressure cook to 1 whistle or Slow Cook in Clay High Fired Pot/Steel etc. Take 1 tsp/tbspGhee/Oil in a small Iron bowl. Lightly fry 1tsp Cumin, pinch of Asafoetida & take off Heat. Now add 1 tsp Coriander Powder (optional), 1/2 tsp Garam Masala, 1/2 tsp Red Chilli Powder. Add hot Tadka to Dal. Garnish & Serve.
Toor Dal Ladoo -
Ingredients:
Toor dal – 1 cup
Powdered Jaggery – 1 cup
Melted Ghee – 1/2 cup
Cardomon powder – 1 tbsp
How to make recipe:
Dry roast toor dal on a medium flame until golden brown color. Cool. Grind the roasted toor dal into a coarse or fine powder. Add the powdered jaggery, cardomon powder and grind them again. Once grinded, add warm melted ghee to the mixture, mix and make small round balls. Store in an airtight glass or steel container.Nutraceutical Food. Rich source of protein, fibres, minerals, anti-oxidants. Used as folk medicine. Cures respiratory ailments, Diabetes etc.
Once packet is opened, store in glass jar or air tight plastic jar. Consume quickly or Refrigerate. Residue-free produce catches weevils easily. Composting produce is the best option if spoiled.