Toor dal, also known as pigeon pea, is one of the most widely used lentils in Indian households. It has a mild, nutty flavor and a soft texture when cooked, making it perfect for dals, sambars, and curries. Rich in protein, dietary fiber, and essential amino acids, toor dal is a great choice for vegetarians and vegans seeking plant-based protein. It also contains iron, folate, magnesium, and potassium, which support overall health. Toor dal is easy to digest and can help regulate blood sugar levels due to its low glycemic index. It is usually soaked before cooking to reduce cooking time and enhance digestibility. In South India, it is a key ingredient in sambar, while in other parts of India, it’s used in dal tadka and khichdi. Its versatility, nutritional value, and comforting taste make it a staple in many kitchens across India.
Toor Dal
Toor dal, or pigeon pea, is a staple lentil in Indian cooking. With a mild, nutty flavor and soft texture, it’s perfect for dals, sambars, and curries. Rich in protein, fiber, iron, and folate, it supports muscle health, digestion, and energy levels. Its low glycemic index makes it beneficial for managing blood sugar. Commonly used in South Indian sambar and North Indian dal tadka, toor dal is both nutritious and versatile. Soaking it before cooking shortens the cooking time and improves digestibility. Affordable and packed with nutrients, toor dal remains an essential ingredient in everyday Indian meals.
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