How can dal be used in food preservation techniques, such as pickling or fermentation?

Dal can be a part of traditional preservation methods in creative and nutritious ways:

🧂 1. Pickling with Dal (Paruppu Oorugai):

– Roasted chana dal or moong dal is often added to pickles for crunch and flavor.

– Some regional pickles include soaked or lightly fried dal with spices and oil as preservatives.

🍶 2. Fermentation (for Gut Health):

– Idli/Dosa Batter: Made from fermented urad dal and rice—natural probiotics boost digestion and shelf life.

– Adai or Pesarattu Batter: Fermented dal-based mixes enhance nutrient absorption and preserve longer without spoilage.

🌿 3. Sundried Dal Mixtures:

– Cooked and spiced dal can be shaped into vattals (sun-dried) for long-term use, especially in curries.

🫙 4. Spiced Dal Powders (Podi):

– Ground roasted dals with spices (e.g., paruppu podi) can be stored for months in airtight jars.

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