Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Toor Dal (Kandi Pappu)

Toor Dal (Kandi Pappu)
Dal For Life ~ Toor Dal (Kandi Pappu)
Preparing For JFI ~ Dal on July 1st and For This Week’s Indian Kitchen

Dal with lots of ghee, simple plain dal, dal in rasam and sambhar - homesick or tired of home, feeling indulgent or not feeling well - for every mood and for every occasion, Toor dal is ‘the dal’ for us at least 300 days out of 365 days of a year.

After rice, toor dal is the most important food ingredient we, Andhra log would have in our homes. Our parents, their parents, for all of us, the building bone is toor dal protein. We may move to different countries, talk or think in different language, one thing that’s going to be a constant in our lives foodwise is toor dal.

The light golden color, the way they cook easily, their taste - smooth and unique, the way they would fill us up without making us sweat and make us feel satisfied without being overwhelming. I love everything about toor dal. I confess I am a dal fiend and a toor dal addict. I am sure millions of other Bharat vaasi are also passionate about this dal just like me.

Posted by Indira©Copyrighted in Toor Dal, The Essentials, Amma & Authentic Andhra, Indian Ingredients, Indian Kitchen (Sunday June 25, 2006 at 6:42 pm- permalink)
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