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
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
TOOR DAL -Yellow Pigeon pea is a good source of protein, dietary fiber, and various vitamins: thiamin, magnesium, phosphorus, potassium, copper, and manganese.
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 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.
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
The Masoor Dal lentils can be split or whole, and both types are used in Indian cuisine. The split and husked red lentils are called Dhuli Masoor Dal in Hindi. Split and husked lentils have an orange-pink color. However, the whole Masoor Dal with the husks have a dark brown color and thus called Brown Lentils.
Urad dal is also known as Split black lentils and Black gram dal. Split urad dal retains the skin and also has a strong flavour. Skinned and split urad dal is creamy white and somewhat bland. When boiled, the dal has an unusual mucilaginous texture.
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
