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Toor Dal

Split pigeon peas commonly used as a staple pulse. Toor dal is a yellow split legume widely used in Indian cuisine. It has a mild flavor and soft texture when cooked. Toor dal is valued for its versatility, nutritional content, and role as a dietary staple.

Common Name: Toor DalAlso Known As: Arhar Dal / Pigeon PeaCategory: PulseSource: Produced from dried and split pigeon peas harvested from cultivated legume crops.Mostly Used In: Used as a staple pulse in daily cooking Used in dals, curries, and soups Used in traditional Indian recipes Used in packaged and ready-to-cook foods

❓ What Is Toor Dal?

Toor dal is a dried, split pulse obtained from pigeon peas. It is one of the most commonly consumed legumes and serves as a primary protein source in vegetarian diets.

🎯 Why Is It Used?

Serves as a major plant-based protein source Forms the base of many traditional dishes Easy to cook and digest when prepared properly Widely accepted staple food ingredient

✅ Benefits

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Source of plant-based protein

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Provides dietary fiber

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Supports satiety

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Commonly consumed staple pulse

⚠️ Side Effects

Excess consumption may cause bloating in some individuals

Requires proper cooking for easy digestion

Overconsumption may imbalance diet if not varied

📋 FSSAI Guidelines

Permitted as a food ingredient under FSSAI regulations Must comply with standards for pulses and legumes Adulteration and artificial coloring are prohibited Mandatory declaration in ingredient list Quality and hygiene standards must be maintained

📊 Daily Limit

No specific daily limit. Consume as part of balanced diet.

Disclaimer: This information is for educational purposes only. Consult with healthcare professionals for personalized dietary advice.

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