Toor is broadly called by different names like Pigeon Pea/Arhar/tuvar. By dehusking and splitting of toor we get Toor dhall, a very good nutritious food, which is rich in protein, folic acid, vitamins, and minerals.
Toor Dhall is highly nutritious, cooks faster consuming less energy and yields more quantity. Due to its great taste and aroma its usage is highly versatile. Generally, Toor dhalls are used for the preparation of popular recipes such as Sambar, Rasam, various dal soups and non-spicy stews, Snacks, and sweets.
Nutrient Content & Health Benefits
Being native to India, its cultivation is highly valued due to its high calorific value (237 Kcal / 100 gram dry weight) and numerous other benefits like
Urad dal or black gram originates from India and has been cultivated since ancient times.
In 13th century AD the great Hindu philosopher Shri Madhvacharya is believed to have introduced the dal as an offering in ceremonies in place of sacrificing animals.