PIGEON PEA SPLIT /ARHAR/TUR DAL

The pigeon pea or toor dal is a perennial legume from the family Fabaceae native to the Eastern Hemisphere. The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia, Southeast Asia, Africa, Latin America and the Caribbean. Pigeon pea is one of the most popular tropical and subtropical legumes. It is fast-growing and also known to be drought resistant. The pigeon pea exporter in India exports tonnes of pigeon pea each year.

Tur Dal: A Nutritional Powerhouse

Tur dal, also known as pigeon pea dal or arhar dal, is a popular lentil in Indian cuisine. It’s packed with essential nutrients and offers a wide range of health benefits.

Health Benefits of Tur Dal

• Rich in Protein: A great plant-based protein source, especially for vegetarians and vegans.
• High in Fiber: Promotes digestive health and helps regulate blood sugar levels.
• Low in Fat: A heart-healthy choice.
• Good Source of Vitamins and Minerals: Contains essential nutrients like iron, folate, magnesium, and potassium.
• Antioxidant Properties: Helps protect cells from damage.
• May Reduce Risk of Chronic Diseases: Regular consumption may lower the risk of heart disease, type 2 diabetes, and certain cancers.
• Easy to Digest: Tur dal is easy to digest, making it suitable for people with sensitive stomachs.

Culinary Uses of Tur Dal

Tur dal is incredibly versatile and can be used in a variety of dishes:

• Dal Makhani: A creamy and flavorful lentil dish.
• Tur Dal Fry: A simple and delicious side dish.
• Tur Dal Khichdi: A comforting and nutritious one-pot meal.
• Sambar: A South Indian lentil-based soup.
• Pulihora: A tangy and spicy rice dish.