Toor Dal/ pigeon pea

Description

Toor Dal, also known as Pigeon Pea, is a widely consumed lentil in Indian cuisine. It comes from the legume plant Cajanus cajan and is usually available in split and dehusked yellow form.

Description

• Appearance: Small, round, yellow split lentils

• Texture: Firm when raw; soft and creamy when cooked

• Aroma: Mild and earthy

• Taste: Slightly nutty and mildly sweet

It thickens well when cooked and blends smoothly into gravies.

Culinary Uses

Toor Dal is commonly used in:

• Sambar (South Indian stew)

• Dal tadka

• Gujarati dal

• Rasam (in combination)

• Khichdi

• Lentil soups and curries

It is typically pressure-cooked for a soft texture.

Nutritional Benefits

• Rich in plant-based protein

• High in dietary fiber

• Good source of iron and folate

• Supports digestion

• Provides long-lasting energy