Toor Dal (also known as Arhar Dal or Pigeon Pea Dal) is another essential lentil variety widely used in Indian and South Asian cuisine. It is made from Toor (pigeon pea), a type of yellow lentil with a slightly earthy and nutty flavor. Toor dal is commonly used to make a variety of savory dishes like dal tadka, sambhar, and curries.
Color: Toor dal is typically yellow, but it has a slightly orange hue when uncooked. The lentils are usually split and de-skinned, leaving behind a yellow interior.
Texture: When cooked, toor dal becomes soft and mushy, making it perfect for soups and stews.
Taste: It has a mildly nutty flavor with earthy undertones, making it versatile in both simple and spiced preparations.
Protein: Toor dal is an excellent source of plant-based protein, making it a good addition to vegetarian and vegan diets.p>
Fiber: It contains both soluble and insoluble fiber, which is beneficial for digestion and heart health.
Low in Fat: Like most lentils, toor dal is low in fat, making it heart-healthy.
Vitamins & Minerals: Toor dal is rich in B vitamins, folic acid, iron, magnesium, and potassium, supporting overall health and wellbeing.
