Toor dal

.Colour & Appearance
Split toor dal is yellow (golden) in colour, small, flat, and round. Whole pigeon peas are light brown

Taste
Mild, slightly nutty, and earthy. Becomes soft and creamy when cooked.

Common Uses

·       Staple in Indian cooking (especially South India)

·       Used in sambar, dal curry, rasam, khichdi

·       Base protein source in vegetarian meals

Nutritional Content

• High plant protein
• Rich in dietary fiber
• Contains iron, potassium, magnesium
• Good source of B vitamins (especially folate)
• Low fat

Key Health Benefits

• Supports Muscle Growth
  Good protein source for vegetarians.
• Improves Digestion
  Fiber helps prevent constipation and improves gut health.
• Heart Health
  Helps lower cholesterol and maintain blood pressure.
• Blood Sugar Control
  Low glycemic index helps manage Type 2 Diabetes.
• Boosts Energy
  Provides steady energy release.
• Supports Pregnancy Health
  Folate helps in fetal development.

Demerits & Side Effects

·       Common if eaten in large amounts or not cooked properly  Gas & Bloating is common

·       Can reduce mineral absorption if not soaked/cooked well.

·       Excess protein may not be suitable for people with kidney problems