Piegon Peas , Toor Dal

Botanical name: pisum sativum

also known as
tuvar dal, arhar dal, split pigeon pea, tovar dal, tur dal



description: yellow split peas can be made into a puree for serving with vegetables. It is also used with lemon and vinaigrette to make salads. The south indian delicacy, sambhar which is an accompaniment for dosa, idli or even rice is cooked with toordal. Also known as arhar dal, tuvar dal or yellow spilt peas. It is this split dal widely used for gujrati dals, puran poli and lots of other tasty variety of dish. Toor dal/dahl is the most popular lentil in india they are also called thuvaram paruppu or kandhi pappu. Toovar dal exhibits a thick gelatinous/meaty consistency. They take a little longer to cook than moong or masoor dal/dahl.



health benefits
• it provides many of the nutrients your body needs, such as protein, fat, and carbohydrates. These foods serve as the best plant source of protein.
• this legume contains building blocks of protein necessary for good health.
• the iron, folic acid, calcium, magnesium, potassium, and b vitamins in these foods help meet vitamin and mineral requirements.
• it is high in dietary fiber, low in saturated fat, and cholesterol free.
• an excellent source of protein and fiber.
• when combined with rice you get a complete protein.