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We hope you got insight from reading it, now let’s go back to toor dal or yellow split pea soup recipe. You can have toor dal or yellow split pea soup using 16 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook Toor Dal or Yellow Split Pea Soup:
- Provide 1.5 cups toor dal or yellow pigeon peas
- Take to taste Salt
- Prepare 1/4 teaspoon turmeric powder
- Take To season the dal
- You need 1/4 teaspoon asafoetida or hing
- Prepare 1/2 teaspoon cumin seeds
- Prepare 1 teaspoon cumin powder
- Use 1 teaspoon coriander powder
- You need 1/2 tablespoon turmeric powder
- Provide 1 teaspoon ginger paste
- Use 1/2 teaspoon garlic paste
- Use 1/2 Serrano pepper, sliced thinly
- Provide 1 medium onion, finely chopped
- You need 2 small tomatoes, finely chopped, the riper the better
- Use to taste Salt
- You need 1/2 teaspoon ghee
Instructions to make Toor Dal or Yellow Split Pea Soup:
- Wash toor dal and soak for at least 4 hours
- Put soaked toor dal, the 1/4 teaspoon of turmeric powder, and salt into a pressure cooker. Cook for 30-40 minutes on medium heat.
- Whisk the dal till smooth, and keep it aside.
- In a pan, heat oil on medium heat. Add hing and cumin seeds.
- Add ginger, garlic, and sliced peppers.
- When ginger and garlic turn golden, add onions and cover the pan for 2-3 minutes or until onions soften.
- Add tomatoes, cover till they’ve become slightly mushy, then mix in the three powdered spices and a pinch of salt.
- Pour in the dal, and mix well. Simmer for 10-12 minutes.
- Turn off the heat, and garnish with finely chopped coriander leaves. Serve with rice or chapattis.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to help stop harmful bacteria from spreading and growing. You can take some steps to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw foods such as poultry, meat and veggies After visiting the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet hands spread bacteria more readily. Maintain worktops clean
Before you begin preparing meals, it is important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, eggs or vegetables you’ll want to wash them thoroughly.
You should change dish cloths and tea towels frequently to avoid any bacteria growing on the material. Independent raw food from ready-to-eat food
Raw foods such as fish, poultry and vegetables may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, such as salad, fruit and bread. That is because these types of food will not be cooked before you eat them, so any germs that get onto the food will not be murdered.
To help stop bacteria from spreading:
Do not let raw food such as meat, fish or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed completely first Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and shop at the bottom shelf of this fridge, where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Check the label
It is very important to read food labels to make sure everything you are likely to use was saved correctly (based on any storage directions ) and that none of the food is past its’use by' date.
Food that goes off fast usually has storage directions on the tag that say how long you can keep the food and whether it needs to go from the fridge.
This sort of food frequently has special packaging to help keep it fresh for longer. But it is going to go off quickly as soon as you’ve opened it. By way of example, you might see’eat in two days of opening' on the label. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells fine, because it might contain harmful bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than security. When this date runs out, it does not mean that the food will probably be harmful, but its own flavour, texture or colour might start to deteriorate.
Following this date, the quality of the egg will deteriorate and if any salmonella bacteria are found, they can multiply to high levels and could make you ill.
If your plan is to use an egg after its best before date, be certain you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are solid, like in a cake or as a walnut.
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