Toor dal, also known as split pigeon peas, is a type of lentil commonly used in Indian cuisine. It's known for its mild, nutty flavor and is a staple in many households. The split, hulled seeds are yellow in color and easily digestible, making them a versatile ingredient for various dishes like dal, stews, and soups.
Appearance: Toor dal is characterized by its yellow, oblong, and flat appearance. The split seeds are typically a vibrant yellow color, with a smooth, slightly oily texture.
Flavor: Toor dal has a mild, slightly sweet, and nutty flavor that absorbs the flavors of other ingredients and spices well.
Culinary Uses: It's a staple in Indian cooking, frequently used to make "dal," a thick and flavorful lentil stew, often served with rice or roti. It's also a key ingredient in South Indian sambar and Gujarati dal.
Nutritional Value: Toor dal is a good source of protein, fiber, iron, and other essential nutrients. It's also low in fat and cholesterol, making it a healthy addition to one's diet.
Other Names: Toor dal is also known as arhar dal, tur dal, and tuvar dal in different regions of India. It's also commonly referred to as split pigeon peas in English.
