Recipe For Gujarati Style Toor Daal How to make tuvar dal for Gujarati thali?
Tuvar dal recipes for Gujarati cuisine Tuvar dal is also known as toor dal, arhar dal, or split pigeon pea. It is a good source of protein and dietary fiber for vegetarians. It is the most widely-used form of lentil in India. Tuvar dal has a thick gelatinous, meaty consistency and takes a little longer to cook than moong or masoor dal. It is usually soaked for 30 minutes to 1 hour and then boiled or pressure cooked until tender. Tuvar dal is widely used in Gujarati cuisine, especially for making dals, khichdi, handvo, puran poli, and other dishes. Gujarati dal is a sweet and sour version made with tuvar dal, jaggery, and tomatoes. Gujarati thali is an assortment of cuisines arranged as a platter for lunch or dinner in restaurants and homes. A typical Gujarati thali will have roti/puri, dal or kadhi, 2 to 3 types of shaak/sabzi, rice/khichdi, sweet, salad, pickle, snacks, papad, and curd/buttermilk. Some dishes are bitter gourd with potato veg karela batata nu shaa