Nacto Oily Toor Dal is widely used in Indian cookery to make dal tadka. Yellow split peas (also known as pigeon peas) have an earthy flavour profile. There is no need to soak them – just rinse and drain, then add fresh water, bring to the boil and simmer for 30-40 minutes. Once tender, mix with aromatic turmeric and cumin for a warming dish.
Ingredients: Toor Dal (97%), Sunflower Oil
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