Toor Dal, also known as split pigeon peas, is a type of pulse that is widely used in Indian and African cuisines. It is made by splitting whole pigeon peas and removing the outer layer, resulting in a yellow-colored lentil-like pulse. Toor Dal has a mild and nutty flavor and is a versatile ingredient in many dishes. Toor Dal is used in a wide range of Indian and African dishes, including dal, curries, soups, stews, and side dishes. It can be used in both vegetarian and non-vegetarian dishes, and its unique texture makes it a popular ingredient in many recipes. Toor Dal can also be roasted and ground to make a flour that is used to make Indian flatbreads. Toor Dal is a rich source of protein, fiber, and complex carbohydrates, making it an excellent choice for vegetarians and vegans. It is also high in minerals such as iron, potassium, and magnesium, which are important for maintaining good health. Toor Dal is also low in fat and has a low glycemic index, which means that it can help regulate blood sugar levels and is a good option for those with diabetes. Overall, Toor Dal is a healthy and delicious addition to any diet.
