Toor Dal is a popular legume in Indian cuisine and is also known as toovar dal, arhar dal, split yellow peas and also as split pigeon peas. The different regions of India use this dal to make a variety of traditional and tasty dishes. Toovar Dal is yellow in colour and the grains are a little smaller than those of chana dal. It has a mild nutty flavour.
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
Packaging Size Available 25 Kg, 50Kg
Packaging Type Available PP Bags, Sack Bags
The pigeon pea is a perennial legume from the family Fabaceae. Since its domestication in the Indian subcontinent at least 3,500 years ago, its seeds have become a common food in Asia, Africa, and Latin America.
We offer this range of Toor Dal which is widely made in a number of households and other places. This range of dal is known by various names and is widely famous for its qualitative tastes. As a matter of fact, this dal is also famous for its high levels of the content of vitamins, proteins, and other nutritive values. We, at our warehouse process this dal that has been procured from a trustworthy vendor base, is processed and packaged in a very secure and hygienic packaging plant.
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
17997 Toor Dal (Pigeon Peas) Suppliers
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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
Toor dal is a staple ingredient grown on farms across South India valued for being highly nutritious. The split and skinned pigeon peas are rich in protein, fiber, iron, potassium, and other vitamins and minerals. Toor dal has an earthy, nutty flavor and soft, creamy texture when cooked. Its ability to break down and absorb flavors makes it a versatile ingredient that can be used in simple seasoned dishes or complex curries. With substantial nutritional benefits and adaptability, toor dal grown in South India is an essential part of a healthy, balanced Indian diet.
We are a leading name in producing and supplying of yellow coloured Pigeon Peas (Tur dal or Arhar dal). It is a solid skinned dal, which is offered in
split form to clients.
A combination of nutty and mild flavour, this Pulses (Dal) is available in the packaging as per client's specific requirement Pigeon peas develop in small to
medium sized pea pods, with an average of four to five developed seeds per pod. Pods range in colour from a bright green when young, maturing to display brown splotching or striations, to completely dark brown lmost purple in colour. The inner peas are a bright green when young and mature to be a lighter goldenrod yellow. Fresh Pigeon peas are nutty in taste and offer a crispy texture.
Nutritional Value
1. Pigeon peas are an excellent source of protein and additionally provide thiamine, niacin, vitamins, vitamin A, calcium, iron, magnesium, phosphorous and potassium.
2. it is most nutritious and easier to digest than when dried.
3. Maintains blood pressure
4. Assist in growth
5. Boost energy
Serving Size: 1cup,
Nutrient Value
Water [g] 21.71
Energy [kcal] 703.15
Protein [g] 44.48
Total lipid (fat) [g] 3.05
Carbohydrate 128.70
Fibre, total dietary 30.75
Calcium, Ca [mg] 266.50
Iron, Fe [mg] 10.72
Magnesium, Mg 375.15
Phosphorus, P [mg] 752.35
Potassium, K [mg] 2853.60
Sodium, Na [mg] 34.85
Zinc, Zn [mg] 5.66
Riboflavin [mg] 0.39
Niacin [mg] 6.09
Vitamin B-6 [mg] 0.57
Folate, DFE [g] 934.80
Vitamin A, RAE [g] 2.05
Fatty acids 0.68
Specification
Colour: Yellow
Size: 3.5mm to 4mm Diameter
Type: Polished, Unpolished
Quality: Gold, Silver, Platinum
Packing Size: 30Kg, 50kg, 100kg
Packing Type: PP Bag, As Per Customer Requirement
TOOR DAL -Yellow Pigeon pea is a good source of protein, dietary fiber, and various vitamins: thiamin, magnesium, phosphorus, potassium, copper, and manganese.
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
We are a leading supplier of premium-quality pigeon peas (toor dal), sourced from trusted producers who adhere to the highest standards of farming and cultivation. Our pigeon peas are processed using advanced techniques to maintain their freshness, flavor, and nutritional value, ensuring top-quality products for diverse culinary applications worldwide. Whether for home cooking, food manufacturing, or restaurants, our toor dal provides consistent quality and versatility in a variety of dishes.
Minimum order: 20 ft container
Shipping terms: EXW, FOB, CIF, or as per buyerâ??s requirement
Payment terms: LC or as per buyerâ??s agreement
Origin: India
Toor dal is pigeon pea. It belongs to the Plantae Kingdom and is a perennial legume. Toor dal's seed is commonly available in Latin America, Asia, and Africa. Toor dal is a major source of protein and is consumed on a wide-scale basis in India.
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
Pink Masur Dal is processed from black masur lentils from which the skin is removed and the grains are then split. Malka Masur dal is popularly used in Indian cuisine because of its high nutritional value, its flavour and ease in cooking. This lentil is extremely rich in soluble fibers and lowers blood cholesterol levels and also reduces the risk of strokes and other heart problems.
1. UPAS-120
Evolved at Pantnagar, UPAS-120 is an extra-early maturing variety. The plants are medium-tall, open, and semi-spreading. The seeds are light brown with a yellow color and red streaks. This variety matures early and produces small-sized seeds.
2. Pant A3
Pant A3 is a dwarf, semi-erect, determinate pigeon pea variety that matures in around 120-130 days after transplanting. Each pod typically contains 3-4 seeds.
3. ICPL 87 (Pragati)
Known for its short duration and wilt tolerance, ICPL 87, also called Pragati, is a high-yielding variety of pigeon pea. It is suitable for both single and multiple harvest systems and was released in 1986 after pedigree selection from the cross ICPX 73052 (T 21 x JA 277).
4. Pusa Ageti
Pusa Ageti is a compact, dwarf, determinate pigeon pea variety with bold seeds. It has a potential yield of about 2.5 tons per hectare and typically matures in 150-160 days. Each pod contains 4-5 seeds.
5. Pusa 84
Released in 1980, Pusa 84 is a medium-tall, semi-spreading pigeon pea variety. It matures in around 140-150 days and is known for its brown seeds.
6. HY 3A
The HY 3A variety consists of erect, tall plants with green stems. The seeds are bold and white, with an average yield of 1.6-2.0 tons per hectare. This variety matures in about 160-170 days.
7. Gwalior 3
Gwalior 3 is a late-maturing pigeon pea variety, with tall, bushy plants. The grains are medium-sized and light brown. The plants typically have a greenish-red stem and mature later in the growing season.
8. Laxmi
Laxmi is a perennial, semi-spreading variety known for its tolerance to wilt. This variety has a yield potential of around 2 tons per hectare.
9. BDN 1
BDN 1 is moderately resistant to wilt and resistant to sterility mosaic. It was released for cultivation in low rainfall areas of Western Maharashtra and Marathwada, particularly suited to light and medium soils. The variety matures in approximately 150-155 days.
