Toor dal, also known as arhar dal or split pigeon pea, is a popular pulse in many parts of the world, particularly in India, Southeast Asia, and Africa. It is a good source of protein, fibre, iron and other essential nutrients. Toor dal is also a versatile ingredient that can be used in a wide variety of dishes. Toor dal is a type of lentil that has been hulled and split in half. Toor dal is a small, oval-shaped bean with a yellow colour smooth, shiny skin. It has a soft, creamy texture when cooked and has a mild, earthy flavour with a hint of nuttiness. It offers a subtle sweetness that adds depth to dishes. One cup of cooked toor dal contains approximately:
15 grams of protein
15 grams of fibre
7 milligrams of iron
422 milligrams of potassium
100 milligrams of magnesium
