Description

Toor Dal Identity: It is the split, de-husked seed of the pigeon pea plant (Cajanus cajan). Appearance: The dried, split lentil is typically a small, yellowish, disc-shaped pulse. Flavor and Texture: It has a mild, nutty, and slightly sweet flavor. When cooked, it becomes very soft and easily digestible, giving a creamy, thick texture to the dishes. **Culinary Use: It is one of the most widely used pulses in India. It forms the base of many common dishes, including: Dal/Dhal: Simple lentil stew, often seasoned with a tadka (tempering of spices and oil/ghee). Sambar: A savory lentil and vegetable stew from South India. Khichdi: A comforting dish made with rice and lentils. Nutritional Value: Toor dal is a crucial source of plant-based protein, dietary fiber, and essential nutrients like folate, iron, magnesium, and potassium, making it a healthy component of the vegetarian diet.