Sprouted Toor Dal Benefits
⦿ Sprouted Toor Dal is rich in protein, it promotes overall growth and well-being of our body,
⦿ Toor Dal is an excellent source of plant based iron and folic acid,
⦿ It contains more vitamins and mineral content,
⦿ It helps us for better digestion
⦿ It reduces gas forming during digestion,
How we prepared Delicious Sprouted Toor Dal
Discover the transformation of Sprouted Toor Dal (commonly known as Thuvaramparuppu in Tamil and Thoor Dhal in Hindi) into flavorful sprouts!
Sprouted Toor Dal is a rain-fed crop that possesses a protective outer skin. However, this skin cannot be cooked as is; it needs to be carefully broken into two pieces.
Unveiling the Agricultural Technique of Soil Formation!
This ancient agricultural technique, known as "Semman Kattudhal" in Tamil, is instrumental in achieving optimal soil composition for cultivating Sprouted Toor Dal. The Semman soil used in this process should be free from dust and exhibit a golden color. The fragrance of this soil smells like the fragrance of Manoranjita flowers.
To begin, gather the Semman soil and create a mound of Sprouted Toor Dal. Place the Semman soil on top of the lentil heap and thoroughly mix them with little water. After allowing the mixture to dry and the moisture to evaporate, pour water over it. Let it continue drying for approximately 4-5 hours.
Through this technique, the outer skin of the lentils will easily come off, preventing the presence of flies and other insects. Consequently, the Sprouted Toor Dal retains its full nutritional value, providing us with a rich source of protein.
Indulge in the delectable and nutritious Sprouted Toor Dal, now available for purchase!
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