Toor dal, also known as split pigeon peas, is a staple in many Indian households and is widely used in South Asian cuisine. It is a type of legume that is rich in protein and is known for its distinct, earthy flavor. Toor dal is used in various traditional dishes such as sambar, dal tadka, and other lentil-based curries and soups. Here's more about toor dal:

Characteristics:

• Appearance: Toor dal comes in a split form and can be found in different varieties such as whole, split, and hulled.
• Color: It is usually yellow in color when split, but the whole pigeon peas can appear brown, gray, or green.
• Flavor: It has a mild, nutty flavor and becomes soft and creamy when cooked.

Nutritional Benefits:

• High Protein: Toor dal is an excellent source of plant-based protein, making it an essential part of vegetarian and vegan diets.
• Fiber Content: It is high in dietary fiber, which aids in digestion and promotes a healthy gut.
• Vitamins and Minerals: Toor dal contains important vitamins and minerals such as iron, magnesium, phosphorus, and folate.
• Low Fat: It is naturally low in fat and cholesterol, making it a healthy addition to the diet.

Culinary Uses:

• Curries and Soups: Toor dal is commonly used in lentil-based curries, stews, and soups. It forms the base of popular dishes like dal fry and dal tadka.
• Sambar: In South Indian cuisine, toor dal is a primary ingredient in sambar, a tangy and spicy lentil stew.
• Other Uses: It can be ground into a flour and used in various traditional snacks and dishes.