Toor Dal
Toor Dal
Product Information
• Harvesting:
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Maharashtra, Madhya Pradesh.
• Uses: Rich in plant-based protein and fiber, toor dal is a versatile food staple that is especially used in Indian cuisine to make dishes like curries and dal tadka. Additionally, it promotes heart health by controlling blood pressure and cholesterol, aids in digestion by avoiding constipation, aids in weight management, supplies iron, B vitamins, and folic acid. It can also help control blood sugar.
• Key Features:
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Profile of Nutrition:
Rich in Plant-Based Protein: Toor Dal is a mainstay of vegetarian and vegan diets because it is a great source of plant-based protein. The amino acids, especially lysine, are well-balanced in it.
Rich in Dietary Fiber: It is a good source of dietary fiber, which is important for heart health, weight management by encouraging feelings of fullness, and digestive health. -
Health Benefits:
Reduces Cholesterol: Toor Dal's soluble fiber contributes to a reduction in "bad" (LDL) cholesterol. In the digestive tract, this fiber binds to cholesterol and helps the body eliminate it by forming a gel-like substance.
Controls Blood Pressure: Toor Dal is high in potassium and magnesium, two minerals that are essential for controlling blood pressure and promoting heart health in general.
• Packing Details:
PP/Jute Bags: 25kg / 50kg
Custom packaging available as per buyer’s requirement.
• Container Stuffing Capacity:
20Ft Container: 19-20 Metric Tons
40Ft Container: 25-26 Metric Tons
• Shelf Life
When stored correctly in a cool, dry location, toor dal, also called split pigeon peas, can last anywhere from six months to a year.
Physical Specifications
About Moong Dal
•Important Features:
1. Form and Appearance: Split and hulled pigeon peas are used to make Indian Toor Dal. It has a characteristic light golden or pale yellow hue. It's a little bigger than moong dal and retains its shape better than masoor dal, but when cooked, it still gets soft and creamy.
2. Its distinct, mild, and nutty flavor serves as a basis for many Indian dishes.
3. Cooking Time: When cooked in a pressure cooker, toor dal cooks rather quickly. Although it can take a little longer to prepare than masoor dal, it is a convenient lentil for everyday cooking.
• India's Culinary Significance:
Although its use varies by region, toor dal is a staple in India.
1. One of the most well-liked and straightforward recipes made with toor daal is daal tadka or daal fry. A tadka (tempering) of spices, such as cumin seeds, asafoetida (hing), and dried red chilies fried in oil or ghee, is added to the cooked dal. This dish, which goes well with roti or rice, is comforting.
2. Sambar: Toor Dal is the main ingredient in the well-known lentil and vegetable stew known as sambar in South Indian cooking. The dal, which is prepared with tamarind, a range of vegetables, and a unique spice blend, gives the sambar its body and nutty flavor.
3. Dal Dhokli: This unusual dish, which is made in the states of Gujarat and Rajasthan using Toor Dal, consists of small pieces of spiced wheat flour dough cooked right in the dal, making it a filling one-pot meal.
4. Rasam: Toor Dal is used to give body to rasam, a thin, tangy, and peppery soup, in some parts of South India.
5. Puran Poli: In Maharashtra, boiled and sweetened toor Dal is used as the filling for this sweet flatbread.
• Ayurvedic and Traditional Significance:
Toor Dal is highly prized in Ayurveda for its medicinal properties.
1. Digestive Properties: It is a mainstay in many seasonal diets because it is thought to be easy to digest and has a "cooling" effect on the body.
2. High in Protein: For India's predominantly vegetarian populace, toor daal is an essential plant-based protein source. It gives the body the amino acids it needs to build and repair muscles.
3. In addition to being high in minerals like potassium, magnesium, folate, and iron—all essential for a healthy body—it is also a good source of dietary fiber, which helps with digestion.
To sum up, Indian Toor Dal is a vital component of the nation's cuisine. Because of its adaptability, nutty flavor, and high nutritional content, it is a legume that is used on a daily basis in all parts of India to make a wide range of delectable and healthful dishes.