Description-

Toor dal, also known as arhar dal or split pigeon peas, is a type of lentil commonly used in Indian cuisine. It is made by splitting and skinning the pigeon pea, resulting in a yellow-colored lentil with a mild, nutty flavor. Toor dal is a rich source of protein, fiber, and complex carbohydrates, making it a popular ingredient in vegetarian and vegan dishes. It is used to prepare a variety of dishes like dal tadka, sambar, and rasam. Toor dal is often cooked with spices and vegetables, and is usually served with rice or flatbreads like roti or naan. It is also a staple food in many regions of India, including the states of Maharashtra, Gujarat, and Karnataka.

Description-

Toor dal, also known as arhar dal or split pigeon peas, is a type of lentil commonly used in Indian cuisine. It is made by splitting and skinning the pigeon pea, resulting in a yellow-colored lentil with a mild, nutty flavor. Toor dal is a rich source of protein, fiber, and complex carbohydrates, making it a popular ingredient in vegetarian and vegan dishes. It is used to prepare a variety of dishes like dal tadka, sambar, and rasam. Toor dal is often cooked with spices and vegetables, and is usually served with rice or flatbreads like roti or naan. It is also a staple food in many regions of India, including the states of Maharashtra, Gujarat, and Karnataka.