Toor Dal Pigeon Peas

Pure organic Himalayan Toor dal, also known as pigeon peas, are small, creamy-white legumes that are native to the Indian subcontinent. They are a staple food in many Indian households and are known for their nutty flavor and versatility. Himalayan Toor dal is grown in the foothills of the Himalayas, where the cool, dry climate and fertile soil produce dal that is particularly flavorful and nutritious.

Benefits of Toor Dal

Good source of protein. Pigeon peas are a complete protein, which means they contain all of the essential amino acids that your body needs. Protein is important for building and repairing tissues, as well as for making enzymes and hormones.
Good source of fiber. Fiber is important for digestive health and can help to lower cholesterol levels. It can also help you feel full and satisfied after eating.
Iron. Iron is important for carrying oxygen throughout your body. An iron deficiency can lead to anemia, which can cause fatigue, weakness, and shortness of breath.

Use of Toor Dal

Dal: The most common use is as a hearty and flavorful dal. It’s cooked with spices, herbs, and sometimes vegetables for a protein-rich and comforting dish. Pahadi Toor Dal is known for its distinct earthy flavor and slightly sweet taste, different from its plain counterpart.
Parathas: Stuffed flatbreads called Tor ki dal ke Paranthe are a popular breakfast and snack. The dal filling adds a burst of protein and flavor to the crispy parathas.
Other Dishes: The dal can also be used in soups, stews, and dips, adding its unique taste and texture.
Organic and Nutrient-Rich: Grown in the clean Himalayan air without chemicals, Pahadi Toor Dal is packed with protein, fiber, iron, phosphorus, manganese, and vitamins B1, B9, and C.
Health Benefits: It’s considered a superfood due to its rich nutrient profile, contributing to good digestion, heart health, and immunity.

How To Use

Dal:
Simple Dal: The most common way to use this dal is to make a simple soup or stew. Wash and soak the dal for a few hours, then pressure cook it with water, spices like turmeric, cumin, coriander, and salt, and ghee or oil. You can add chopped vegetables like tomatoes, onions, and greens for additional flavor and nutrition.
Tempered Dal: For a more flavorful version, temper the dal with mustard seeds, cumin seeds, and curry leaves after pressure cooking. You can also add chopped chilies and cilantro for a touch of heat and freshness.
Pan-fried Dal: For a drier and crispier texture, pan-fry the cooked dal with ghee or oil until slightly golden brown. Season with salt and pepper.
Paratha:
Tor Ki Dal Paratha: This is a popular breakfast dish in Uttarakhand. Mix cooked and mashed dal with spices like coriander, cumin, and red chili powder. Make a dough with wheat flour and water, stuff it with the dal mixture, and roll out parathas. Cook on a hot griddle with ghee or oil until golden brown on both sides.

Nutritional Value

Energy: 102 calories
Protein: 8.3 grams (15% of Daily Value)
Carbohydrates: 18.6 grams (6% of Daily Value)
Fiber: 6.4 grams (25% of Daily Value)
Fat: 1.4 grams (2% of Daily Value)
Iron: 2.4 milligrams (13% of Daily Value)
Potassium: 346 milligrams (8% of Daily Value)
Phosphorus: 179 milligrams (16% of Daily Value)
Manganese: 0.5 milligrams (23% of Daily Value)
Folate: 141 micrograms (35% of Daily Value)
Thiamine: 0.1 milligrams (7% of Daily Value)