Unpolished Toor Dal (Split)

Toor dal, split the old way.

This toor is split on a ghatti, the way it was done before polishing machines took over the mandi. The pieces are uneven. Some still carry a little of their skin. That is how you know nothing has been taken off.

It comes from farmers in Malwa, MP - one of India's oldest pulse-growing belts, from fields that do not use chemical pesticides or insecticides. After harvest it is sun dried, sorted by hand and left unpolished. No oil, no shine, no uniform yellow.

In the pot it cooks into a thicker, earthier dal with a deeper aroma than the polished toor most of us grew used to. It is made for everyday dal tadka, sambar and khichdi.

Cooking tip
Unpolished dal takes a little longer to cook. Rinse well, soak for 30 minutes, then pressure cook for one or two extra whistles.