Toor Dal

Toor Dal

Toor dal, also known as pigeon peas, arhar dal, or split pigeon peas, is a legume that is a staple ingredient in many South Asian cuisines:

• Description :

  A small, yellow legume that is a rich source of protein, fiber, and other nutrients.

• Uses :

  A versatile ingredient that can be used in soups, curries, and other dishes.

• Health Benefits :

  Toor dal is high in nutrients and has many health benefits, including helping to lower blood glucose levels and cholesterol.

• Other Names :

  Toor dal has different names in different parts of India, including Adhaki in Sanskrit and Tur in Bengali.

• Origin :

  Toor dal originated in the Indian subcontinent at least 3,500 years ago.

• Growing :

  Toor dal is a drought-resistant plant that can be cultivated in tropical and semitropical regions.

• Preparation :

  Before cooking, it's important to wash toor dal thoroughly under cold water to remove dirt, grit, or stones. You can also soak toor dal in cool water for 2–12 hours to reduce cooking time.

Specification of Toor Dal: