Toor Dal, also known as Arhar Dal or Pigeon Pea, is one of the most widely consumed pulses in Indian cuisine. Botanically known as Cajanus cajan, it is valued for its plant-based protein, dietary fibre, complex carbohydrates, and naturally occurring minerals.
Its mild, earthy flavour and creamy texture when cooked make it a staple ingredient for dal, sambar, khichdi, soups, and traditional regional dishes.
Toor dal is made from the seeds of the pigeon pea plant. The dried peas are usually split and dehulled, producing the familiar yellow-coloured dal found in Indian kitchens.
Toor dal is a nutritious pulse, but it should be considered part of a balanced and varied diet, not a treatment or cure for diabetes, anaemia, weight loss, or other medical conditions.
Some people may experience digestive discomfort or gas after consuming pulses. Gradually increasing fibre intake and preparing the dal thoroughly may help.
People with legume allergies should avoid toor dal and seek suitable alternatives.
Reviews
There are no reviews yet.