Learn how to store Pulses for a long time with Chef Toral on Swaad Anusaar.
Dry pulses are one of the world’s most shelf-stable foods! For lasting freshness. Today we are going to teach you how to store pulses / Dal for a long time.
Always store dry pulses in airtight containers away from light and heat, and store cooked pulses in airtight containers in the refrigerator or freezer. The easiest method with no complication and anyone with a little resource can do this.
Watch our video to learn how to store Pulses for a long time at home, and don't forget to share your feedback in the comments section below.
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Ingredients:
For Mix Lentils and Split Pigeon Peas
2 tbsp Oil
For Split and Skinless Black Lentils
Dried Red Chillies
For Peanuts and Green Split Lentils
½ tbsp Turmeric Powder
Carom Seeds
Coriander Seeds
Cumin Seeds
Method: First for Mix Lentils add Oil and mix them properly, same with Split Pigeon Peas. For Split and Skinless Black Lentils add Dried Red Chillies and cover it properly (as shown in the video), do the same for Small Yellow Lentils. For Peanuts use Turmeric powder and mix them properly, do the same for Green Split Lentils.
Now for Spices, the first turn on the flame add Carom Seeds and roast them on low flame, wait till the color is changed then you’ll know it is roasted properly. After roasting let it cool down properly and then store it in an airtight container. Next, do the same Coriander Seeds & Cumin Seeds.
