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Toor Dal, also known as Pigeon Pea or Arhar Dal, is a highly esteemed legume integral to both Indian and global cuisines. Recognized for its vibrant yellow hue and split form, Toor Dal delivers a subtly nutty flavor that complements a variety of dishes, making it a dietary favorite. This premium legume is particularly favored for its rich protein, fiber, and essential nutrient content. Ideal for use in numerous recipes such as dals, soups, and curries, Toor Dal forms a staple in cooking, facilitating a nutritious and delicious meal. Our Toor Dal undergoes a meticulous processing system that guarantees maximum cleanliness, consistency in grain size, and a prolonged shelf life, all while adhering to international food safety standards. We offer customizable packaging options ranging from 1 kg to 50 kg, accommodating the diverse needs of our market. Toor Dal's versatility is evident in its application across various culinary contexts, from traditional Indian recipes like Sambar and dal fry to global dishes including hearty soups and flavorful stews. The legume's natural health benefits—boasting high levels of protein, dietary fiber, iron, potassium, and low fat—underscore its value as an essential food ingredient for health-conscious consumers and culinary professionals alike.
Key Features
| Features | Description |
|---|---|
| Varieties | Whole Toor (with skin): Retains natural fiber and earthy taste; Split Toor (without skin): Yellow in color, available in polished or unpolished formats. |
| Grading | Graded for size and uniformity to ensure top-tier quality. |
| Processing Options | Polished: Shiny outer layer for enhanced appearance; Unpolished: Retains natural taste and nutrients. |
| Nutritional Benefits (per 100g) | Protein: 22g, Fiber: 15g, Carbohydrates: 62g, Iron, Potassium, Folate, Low in Fat. |
| Culinary Uses | Wide range of applications in Indian cuisines like Sambar, dal fry, and khichdi; also utilized in global soups and stews. |
| Packaging Options | Customizable options from 1 kg to 50 kg to meet diverse market demands. |
| Attributes | Description |
|---|---|
| Color | Yellow |
| Shape | Split and whole |
| Shelf Life | 12 months under proper storage conditions |
| Origin | India |
| Quality Standard | Meets international food safety standards |
Key Words
*Disclaimer: This above description has been AI generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Brand: Raut Agro Exim Enterprises.
Country of Origin: India
Toor Dal, also known as Pigeon Pea or Arhar Dal, is a premium legume widely used in Indian and global cuisines. Known for its yellow color and split appearance, it has a mild, nutty flavor and is a rich source of protein, fiber, and essential nutrients. Toor Dal is a key ingredient in various dishes like dals, soups, and curries, making it a dietary staple.
Our Toor Dal is meticulously processed to ensure cleanliness, uniformity, and extended shelf life, meeting international food safety standards. It is packaged securely in customizable options ranging from 1 kg to 50 kg, catering to diverse market needs.
Product Highlights:
Varieties:
Whole Toor (with skin): Retains natural fiber and earthy taste.
Split Toor (without skin): Yellow in color, polished or unpolished for varied preferences.
Grading: Graded for size and uniformity, ensuring top-tier quality.
Processing Options:
Polished: With a shiny outer layer for enhanced appearance.
Unpolished: Retains natural taste and nutrients.
Key Nutritional Benefits (per 100g):
Protein: 22g – Supports muscle development and repair.
Fiber: 15g – Promotes healthy digestion and prevents constipation.
Carbohydrates: 62g – A great source of sustained energy.
Vitamins & Minerals:
Iron: Improves hemoglobin levels.
Potassium: Aids heart health and blood pressure regulation.
Folate: Essential for fetal development and red blood cell production.
Low in Fat: Ideal for weight management and heart health.
Culinary Uses:
Indian Cuisine:
Sambar, dal fry, dal tadka, and khichdi.
A base for regional delicacies like Rasam (South India) and Gujarati Dal.
Global Dishes:
Soups and stews in African, Caribbean, and Southeast Asian cuisines.
Flour & Snacks: Ground into flour for traditional snacks like chakli and pakoras.
