Also known as:
Tuvar dal, Split Pigeon Pea, Toor Dal
Toor dal has a mild sweet, earthy and nutty taste that goes very well with tart or tangy spicings, which is why it is a staple in south Indian kitchens. It also has a fuller texture when cooked than many other dals, making it perfect for sambars and dry-textured curries. This split dal is widely used for Gujrati dals, puran poli. Toor dal/dahl is the most popular lentil in India, it is also called Thuvaram paruppu or kandhi pappu. Toovar dal exhibits a thick gelatinous/meaty consistency. It is one of the most popular pulses, being an important source of protein in a mostly vegetarian diet. It is extensively used in South India in the preparation of Sambhar which is an accompaniment to dosas and idlis.
Commonly used in:
Salads, sambhar, dal, Gujarati khichdi, puree etc.
Among other things, it provides many of the nutrients the body needs, such as protein, fat, and carbohydrates. It serves as the best plant source of protein. It is a rich source of iron, folic acid, calcium, magnesium, potassium, and Vitamin B. It helps meet the vitamin and mineral requirements of the body. It is high in dietary fiber, low in saturated fat, and cholesterol free and an excellent source of protein and fiber.
- side dishes