Toor Dal

What Is Toor Dal?

Toor dal (Cajanus cajan) is a yellow, split pigeon pea; it is known in English as "pigeon pea." It is one of the most widely used legumes in Indian cuisine.

When cooked, it softens into a creamy consistency and gives a mildly earthy-sweet taste. It forms the basis of South India's classic "sambar" dish and many dal (lentil-like) dishes.

Nutritional Values of Toor Dal

100 grams of dry toor dal contains around 343 kcal of energy, 22 g of protein and 15 g of fiber; it is rich in folate and iron. It is a strong legume in terms of plant protein and fiber.

What Are the Benefits of Toor Dal?

With its high plant protein, fiber and folate content, toor dal can be considered part of a balanced diet; it is especially a protein source for those who don't eat meat.

This information is general; toor dal is a food, not a substitute for medical treatment.

How to Choose Toor Dal?

Good toor dal is a product whose grains are whole, dry and vividly yellow in color; wormy, damp or foul-smelling samples are not preferred. Oiled (polished) and plain varieties exist.

• Grains should be whole, dry and vivid yellow
• There should be no signs of worms or dampness
• Smell should be clean-fresh

How to Store Toor Dal?

Toor dal is stored in a sealed jar in a dry, cool place for months; it should be protected from moisture and infestation. Split grains keep somewhat less long than whole legumes.

Using Toor Dal in the Kitchen

Toor dal is used mostly in sambar and dal dishes; also in soups and spiced puree dishes. It is washed and cooked until it softens, and finished with a spiced "tadka" (spices in hot oil).

How Is Toor Dal Cooked?

Washed toor dal is boiled in plenty of water until it softens and takes on a creamy consistency; a pressure cooker shortens the time. It is turned into dal with an onion-tomato-spice sauce and tadka.

Frequently Asked Questions

Are toor dal and yellow lentils the same?

Though they look similar, they are different; toor dal is pigeon pea, while yellow lentils are a type of lentil. Their uses are similar, but the taste and texture differ slightly.

Is toor dal soaked?

Soaking shortens the cooking time and eases digestion; in a hurry it can also be cooked in a pressure cooker without soaking.

What is oiled toor dal?

It is a variety whose surface is coated with a little oil for a long shelf life; it is washed thoroughly before use. The plain (unoiled) variety is also common.