Radhakrishna Udyog

Midc Phase 2, Akola, Maharashtra

• MOQ 10 Ton

Tur Dal is commonly known as the toor dal, tuvar dal or arhar dal. In Western countries they are known as pigeon pea.In Indian cooking, dal is the main accompaniment that can be served with any type of rice be it plain rice or jeera rice etc, or Indian flat bread like roti, chapatti, naan etc as it provides the requisite proteins for a balanced meal. Toor dal or Tur dal is staple food in Indian cuisine. It is the main protein compliment for vegetarian diet when paired with a starchy food like rice and is a dish that is prepared everyday in most of the Indian homes. Dal is a comfort food and an all time favorite to many. Dals, lentils, peas and beans are cooked practically daily in almost every Indian home be it either vegetarian or non-vegetarians.Pigeon Pea is very nutritious and has numerous health benefits. It cures cough, poisoning effect, gas troubles, acidity, stomach pain and piles. It makes a balanced meal, quells swelling of internal organs. It is useful in the treatment of internal organ swelling. Some herbal practitioners/researchers are of the opinion that it diminishes the swelling of internal organs like stomach, liver, intestines etc. In case of wound or cancer of these organs it is helpful in reducing them. The nutritional values for 100 g of edible uncooked portion are: Energy: 335 Kcal Fibre: 1.5 g Carbohydrate: 57.6 g Protein: 22.3 g Fat: 1.7 g Calcium: 73 mg