• OOO Farms Unpolished Toor Dal
  • Unpolished Pigeon Pea Dal / Toor Dal
  • OOO Farms Unpolished Toor Dal Package Frontside
  • OOO Farms Unpolished Toor Dal
  • OOO Farms Unpolished Toor Dal in a Bowl
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Unpolished Pigeon Pea Dal / Toor Dal

Unpolished Pigeon Pea Dal / Toor Dal / तूर / अरहर

₹ 160.00
Rs. 160.00
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    Diabetic friendly, great source of vit. A, vit. C, iron, sulphur and calcium, low cholesterol & low lipid content

    Suitable for dal & khichadi

    OOO Farms Unpolished Toor Dal
    Unpolished Pigeon Pea Dal / Toor Dal
    OOO Farms Unpolished Toor Dal Package Frontside
    OOO Farms Unpolished Toor Dal
    OOO Farms Unpolished Toor Dal in a Bowl

    Additional Product Details

    Description

     

    Originated and domesticated in the Indian subcontinent 3500 years ago, this native legume is a fantastic source of Iron, Sulphur and Calcium.

    Besides being diabetic-friendly, Pigeon Pea or Toor is also a great source of Vit. A & C. In fact, Toor contains 5 times more Vitamin A and 3 times more Vitamin C than other peas.

    Toor also contains 20-22% Protein, 1.2% Fat & 65% Carbohydrate making it a lentil with minimum Cholesterol and very low in Lipid content.

    Health Benefits

    Good Source of Vit. A
    Good Source of Vit. C
    Good Source of Amino Acids

    Cooking Instructions

    Dal

    1. Soak Unpolished Dal for 20 mins.
    2. Pressure cook it for abour 4-5 whistles and let it cook for 5-10 mins on slow flame after that.
    3. Once cool, cook for tadka dal or according to recipe.

    Recommended Usage

    Dal
    Khichdi

    Commonly Known As

    Devanagari: तूर / अरहर
    English: PIGEON PEA
    Marathi: तूर
    Gujarati: તુવર
    Tamil: துவாரம்
    Telugu: కంది
    Malayalam: തുവർ
    Kannada: ತೊಗರಿ
    Punjabi: ਟੂਰ

    History

    Domesticated in the Indian subcontinent about 3500 years ago.

    It also seemed to have appeared around 2000 BC in West Africa, which is considered a second major center of origin.

    The slave trade took it to West Indies, where its use as a bird feed led it to the name 'pigeon pea' in 1692.