Pulses/lentils - Pigeon Peas Split (Toor Dal)

Price : INR 75.00 / Kilogram Business Type : Manufacturer, Exporter, Supplier Product Details Packaging Type : Plastic Packet, Jute Sacks Usage : Cooking Specialities : Rich In Taste, Long Shelf Life Cultivation Type : Natural Shelf Life : 1 Year Color : Yellow Country of Origin : India Preferred Buyer From Location : All Countries Except India

Toor Dal : HS Code: 07133190 Moisture - 13% Max Foreign Matter- 1% Foreign Beans-0.5% Max Weevilled Seeds- 3% Max Damaged Otherwise- 3% Min Origin - India

The pigeon peas (Cajanuscajan), alternatively known as Angola Pea, Gungo Pea, Congo-Pea, Pigeon-Pea, No Eye Pea, Red Gram, Yellow Dhal, Puerto Rico Pea, is a plant species in the legume family of the widely cultivated genus CajanusAdans. Four varieties of pigeon peas are: tree types, tall varieties, dwarf varieties and smaller bushes. Pigeon peas are one of the most important food legume crops which grow in the tropical and subtropical climates. It is a drought tolerant and warm weather crop. It was domesticated in India 3,500 years ago. The seeds are used as grains in Africa, Asia and Latin America. It was grown for thousands of years in India. Around 2,000 BC, pigeon pea was developed in East Africa which was then brought to the America. Today pigeon pea is grown widely throughout the world in tropical and subtropical regions. Toor Whole varieties are Lemon, Sagaing, Linkhay, Red & White, Mahlaing Shwephalar ) Properties Values / Limits Foreign Matter Max. 1% Weevilled Max. 3.0% Broken Max. 2.0% Damage Max. 3% Foriegn beans Max. 0.5% Common Packing For Container Shipment Products Packing Container Pigeon peas 25KG / 50 Kg PP Bags Loaded in 20' FCL or 40' FCL

A yellow coloured lentil flat on one side, oblong in shape, used widely in Indian cooking. Pigeon pea is commonly known as arhar dal or split toor (tuvar) dal. It has its origins in the Eastern part of peninsular India. It is both a food crop and a cover crop. It is one of the most common dishes that is made in Indian households. It tastes best with a steaming bowl of rice. It has a mild, nutty flavor. The skinless, split variety is used. Its greenish-brown in color with the skin and yellow without the skin. It should be soaked in water for about 10 minutes before cooking. Soaking in water reduces the cooking time. To cook, pressure cook it with the amount of water required according to the quantity of dal for about 2-3 whistles. It takes longer to cook than other lentils. Before using it should be washed, cleaned and soaked in water for a couple of minutes. Preferably soak it in warm as it reduces the cooking time. Usage Pigeon pea can be used with vegetables, as dried pea or can be grounded into flour. When cooked along with cereals, pigeon pea makes a balanced diet. Split peas can be pureed and served. It can also be added to salad. The most common preparation is 'dal'. It is used to make popular dishes like the South Indian Sambar or the Gujarati Dal. Nutritional Value Arhar dal is very beneficial as it is an excellent source of proteins and amino acid. They are also rich in vitamin C. The high levels of carbohydrates present in it help in maintaining a healthy blood sugar level and boosting energy. It is high in dietary fiber and cholesterol free.

Toor Whole The pigeon peas Cajanuscajan alternatively known as Angola Pea Gungo Pea CongoPea PigeonPea No Eye Pea Red Gram Yellow Dhal Puerto Rico Pea is a plant species in the legume family of the widely cultivated genus CajanusAdans Four varieties of pigeon peas are tree types tall varieties dwarf varieties and smaller bushes Pigeon peas are one of the most important food legume crops which grow in the tropical and subtropical climates It is a drought tolerant and warm weather crop It was domesticated in India 3500 years ago The seeds are used as grains in Africa Asia and Latin America It was grown for thousands of years in India Around 2000 BC pigeon pea was developed in East Africa which was then brought to the America Today pigeon pea is grown widely throughout the world in tropical and subtropical regions Toor Whole Toor Whole varieties are Lemon Sagaing Linkhay Red White Mahlaing Shwephalar

Peas /Split Yellow Peas/Chickpeas, Pigeon Peas or Toor Dal Whole yellow peas polished whole and split in 25 and 50 kg pp bags moisture - 13 % foreign admixture - 0.2 % mineral admixture - 0.05 % tems YELLOW PEAS Appearance Yellow Bronw Fine PEAS Extract Ratio 10:1 Extract Solvent Water Particle size 95% Pass 80Mesh Loss on drying(%) 5.0 Max Ash(%) 5.0 Max Heavy metals(ppm) 10.0 Max As(ppm) 2.0 Max Total plate count(cfu/g) 5000 Max Yeast & Moulds(cfu/g) 500 Max E.Coli Negative Salmonella Negative

We have Polished, Unpolished and Organic Pulses/Lentils. Rich in fiber, increases the total blood count, great for your heart, protects your skin, great your immunity system, cures inflammation, helps in weight loss. It also contains Vitamin C, E, K and B complex.