I am huge fan of yellow daal (Lentils in Hindi). Toor Daal, or split pigeon pea as some may call it, is a member of the legume family.
This traditional Indian dish is often served with rice and a staple in many Indian restaurants and households. There are also many reasons why toor daal is a very healthy choice. An important vitamin for all women are folic acids, especially those that are pregnant or become pregnant. For vegetarians, it provides them with all the proteins and nutrients any vegetable would offer. It also has a great source of complex carbohydrates and fiber. Feeling constipated? This is one remedy given in an Indian household to help that! (No joke!) My gramps, who has diabetes, eats this on the daily! It provides him with all the nutrients he needs! (we add spinach and other veggies to it for more flavor).
The recipe I am sharing with you is from my aunt’s food blog, Iron Amma! She is one AMAZING cook and an inspiration to me for cooking.
Here’s the recipe I use to make Toor Daal:
One little thing I do differently is I add three more Tbsp of cilantro, 2 Tbsp of butter, and 2 extra cloves of garlic.