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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 prepare Toor Dal or Yellow Split Pea Soup:
- Prepare 1.5 cups toor dal or yellow pigeon peas
- Get to taste Salt
- Take 1/4 teaspoon turmeric powder
- You need To season the dal
- Provide 1/4 teaspoon asafoetida or hing
- Take 1/2 teaspoon cumin seeds
- Prepare 1 teaspoon cumin powder
- You need 1 teaspoon coriander powder
- Take 1/2 tablespoon turmeric powder
- Provide 1 teaspoon ginger paste
- Get 1/2 teaspoon garlic paste
- Prepare 1/2 Serrano pepper, sliced thinly
- You need 1 medium onion, finely chopped
- Take 2 small tomatoes, finely chopped, the riper the better
- You need to taste Salt
- Provide 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’s extremely important to prepare foods safely to help stop harmful bacteria from spreading and growing. It is possible to take some steps to help protect yourself and your loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw foods like poultry, meat and vegetables After going to the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms spread bacteria more easily. Keep worktops clean
Before you begin preparing meals, it is significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you will need to wash them thoroughly.
You should shift dish cloths and tea towels regularly to avoid any bacteria growing on the material. Independent raw food from ready-to-eat food
Raw foods like meat, fish and vegetables may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, like salad, fruit and bread. That is because these kinds of food won’t be cooked before you eat them, so any germs that get onto the meals will not be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as meat, fish or veggies touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked meals, unless they’ve been washed completely Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw fish or meat and store at the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It’s very important to read food labels to be sure everything you are likely to use was saved correctly (based on any storage instructions) and that none of the food is past its’use by' date.
Food that goes away quickly usually has storage directions on the label that state just how long you can keep the food and if it needs to go from the fridge.
This kind of food frequently has special packaging to help keep it fresh for more. But it is going to go off quickly as soon as you’ve opened it. That is the reason the storage instructions also tell you how long the food will maintain once the packaging has been opened. 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 when the food looks and smells fine, since it may contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will be detrimental, but its own flavour, colour or texture may begin to deteriorate.
An exception to this is eggs, that have a best before date of no longer than 28 days after they are laid. Following this date, the caliber of the egg will deteriorate and if any salmonella germs are found, they can multiply to high levels and could make you ill.
If you plan to use a egg after its best before date, make certain you only use it in dishes at which it will be completely cooked, so that both white and yolk are solid, such as in a cake or as a walnut.
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