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The Pigeon Pea, from which Toor Dhal, is made, also considered a Yellow Lentil, originates from the Indian Peninsula dating from at least 3500 years ago. Toor Dhal is a rich source of protein and other nutrients. Make into a rich creamy Dhal with turmeric and the fragrance of other Indian spices.
Toor Dahl or Split Pigeon Peas, are different from split-desi chickpea or Chana Dal and yellow split peas despite sometimes collectively being called yellow split peas. Pigeon peas contain high levels of protein and the essential amino acids, methionine, lysine, and tryptophan, as well as dietary fibre. Split pigeon pea is popular in India for making ‘dhal’ or ‘Dal’ and for making a spice blend called ‘Sambhars.’ Pigeon pea may also be used instead of soya bean to make tempeh or tofu and the seeds can also be sprouted. In Africa, It is used to make sauces and stews.