Toor dal is the local name of pigeon peas. Toor dal has many different names in different parts of India. It is also called Arhar dal in Hindi, Adhaki in Sanskrit, and Tur in Bengali. It is a fundamental part of Indian cooking and staple food among vegetarian families in India. Toor dal is a rich source of proteins and fibres while low in calories. It is also known to aid people with high levels of diabetes and cholesterol by decreasing the blood sugar levels and the LDL (Bad Cholesterol) levels.

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Cooking Tip – Do not cook your dal with any acid (tamarind) as the acids prevent the dals from breaking down into a mushy state.

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