Tur Dal
Toor dal, also known as arhar dal or split pigeon pea, is a widely consumed pulse in many parts of the world, particularly in India, Southeast Asia, and Africa. Toor dal originated in India and has been cultivated for centuries as a staple food source.
Toor dal is obtained by splitting and removing the outer skin of the pigeon pea, resulting in a yellow-colored lentil. The split dal is small, oval-shaped, and has a smooth texture. Toor dal is highly nutritious and provides several essential nutrients. Toor dal is a versatile ingredient and is used in a wide variety of recipes. It is commonly used to prepare dal, a popular lentil soup or stew in Indian cuisine. Toor dal has a mild, earthy flavor with a hint of nuttiness. It offers a subtle sweetness that adds depth to dishes. When cooked, it becomes soft, creamy, and easily blends with other flavors.
BENEFITS OF TOORDAL DAL:
Toor dal is an incredible source of proteins, carbs and dietary fibre needed for growth and development.
Adding toor dal in your diet helps to meet your demands of iron and calcium while being a good source of folic acids promotes foetal growth and averts congenital birth defects of the foetus. The essence of dietary fibre and protein in toor dal control hunger pangs, delays digestion, supports weight loss, regulates diabetes and diminishes cholesterol levels. Furthermore, vast reserves of vitamins and minerals like magnesium, manganese, phosphorus, potassium, sodium and zinc aids to enhance physical and mental well-being.
According to the USDA (United States Department Of Agriculture) the nutrition content in a serving or cup of toor dal is:
Calories -343 kcal
Total Fat-1.5g
Total Carbohydrate-63g
Protein-22g
Sodium -17mg
Potassium -1392 mg
Calcium -0.13mg
Iron-28 %
Magnesium -45%
Vitamin B6 -15%