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Since its domestication in the Indian subcontinent at least 3,500 years ago, Red Gram have become a common food in Asia, Africa, and Latin America. It is consumed on a large scale in South Asia and is a major source of protein for the population of the Indian subcontinent. It is the primary accompaniment to rice or roti (flat bread) and has the status of staple food throughout the length and breadth of India.
Organic red gram whole
How to use
In India, it is one of the most popular pulses, being an important source of protein in a mostly vegetarian diet. In regions where it grows, fresh young pods are eaten as a vegetable in dishes such as sambar. Whole pigeon peas are called arhar dal in Hindi. HOW TO MAKE RED GRAM DAL : Soak the split red gram in water for about an hour.
Add turmeric powder, salt and a drop of oil to the gram along with the water in which it was soaked.
Now, heat on medium level till it comes to a boil and then on low level for about 20 minutes or till the gram is fully cooked.
Heat oil in a pan and drop in the mustard seeds, cumin seeds and asafoetida. Fry on medium level for about 2 minute(s) till the seeds splutter.
Add this to the cooked red gram and let it come to a simmer. Add some chopped tomato, ginger, jaggery to taste and chopped green chillies and simmer for about 10 minutes.
Serve hot with rice or chapati.