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Toor dal, also known as split pigeon peas, is a type of lentil that is commonly used in Indian cuisine. It is a small, oval-shaped legume that is beige in color with a yellow interior. Toor dal has a mild, nutty flavor and a creamy texture when cooked.

Toor dal is a good source of plant-based protein, dietary fiber, and other nutrients such as iron, potassium, and folate. It is also low in fat and calories, making it a healthy choice for those who are watching their weight.

Toor dal can be used in a variety of dishes, including soups, stews, curries, and side dishes. It is a popular ingredient in dal, a staple dish in Indian cuisine that is made by cooking lentils with spices and served with rice or bread. Toor dal can also be used to make sambar, a lentil-based vegetable stew, or as a base for rasam, a tangy South Indian soup. Toor dal is easy to cook and can be boiled, pressure-cooked, or slow-cooked to achieve the desired texture.

Dal Makhani is a rich and creamy North Indian lentil dish made with whole black lentils (urad dal), kidney beans (rajma), butter, and cream. It has a smoky, buttery flavor and pairs perfectly with naan or jeera rice.

Shan Halim Masala is a rich and aromatic spice blend used in preparing Halim, a slow-cooked dish made with meat (usually beef or mutton), lentils, and spices. Popular in South Asian cuisine, especially during Ramadan, Halim is known for its thick, porridge-like consistency and is traditionally served as a nourishing meal.

Key Ingredients in Halim Masala

1️⃣ Whole Spices (For Depth & Aroma):

• Bay Leaves (Tej Patta) – Adds a mild floral aroma.

• Cinnamon Stick (Dalchini) – Provides warmth and slight sweetness.

• Cloves (Laung) – Enhances the flavor with a deep, aromatic spice.

• Green Cardamom (Choti Elaichi) – Adds a sweet and floral fragrance.

• Cumin Seeds (Jeera) – Gives a warm, nutty flavor.

• Black Pepper (Kali Mirch) – Adds heat and complexity.

2️⃣ Ground Spices (For Bold Flavor):

• Coriander Powder (Dhania Powder) – Adds a citrusy, earthy note.

• Cumin Powder (Jeera Powder) – Enhances warmth and depth.

• Turmeric Powder (Haldi) – Provides color and mild bitterness.

• Red Chili Powder – Adjust to taste for heat.

• Garam Masala – A final touch for extra depth and aroma.

• Nutmeg (Jaiphal) – A pinch for warmth and richness.

3️⃣ Additional Flavor Enhancers:

• Ginger-Garlic Paste – Essential for depth of flavor.

• Fried Onions – Adds sweetness and richness.

• Lentils (usually split wheat, barley, or other pulses) – Cooked along with the meat for thickening.

How to Use Halim Masala in Cooking:

Step 1: Prepare the Meat and Lentils

1. Soak the lentils overnight or for several hours.

2. Heat oil or ghee in a pot and add whole spices; sauté until fragrant.

3. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

4. Mix in chopped onions and fry until golden brown.

Step 2: Cook the Halim

1. Add the meat and cook until browned.

2. Stir in the ground spices (Halim Masala) along with salt.

3. Add the soaked lentils and enough water to cover everything.

4. Cover and simmer on low heat for several hours, or pressure cook until the meat and lentils are soft and well combined.

Step 3: Blend and Serve

1. Once cooked, you can blend the mixture for a smoother texture or leave it chunky.

2. Serve hot, garnished with fresh coriander, fried onions, and a squeeze of lemon.