Toor dal is the most widely used dal in India and other countries. They are available here in three forms: split oiled, split dry and whole. This slightly sweet, nutty flavored lentil is highly digestible. Toor Dal is known by many names such as Arhar dal, Toor Dal, Yellow Spilt Peas, Pulses and Dry legumes.

Yellow split peas can be made into a puree for serving with vegetables. It is also used with lemon and vinaigrette to make salads. Toor dal, which exhibits a thick gelatinous/meaty consistency. They take a little longer to cook than moong or masoor dal. The South Indian delicacy, sambhar which is an accompaniment for dosa, idli or even rice is cooked with toor dal.

Oily Toor Dal - Here the dal has been treated with edible oil . This is done to increase the self life of dal. By not using a chemical preservative, the natural goodness of dal is secured.

Non Oily Toor Dal - This variety usually preferred by consumers who do not store buy in bulk instead make purchase at regular interval. The original taste of the dal is retained
Pulses and Beans are a natural source of Protein, high in fiber and used extensively in Asian cooking especially by vegetarians. Of the many Pulses, some are used whole, others are split and those with the husk removed are called Dal. All Pulses require soaking- times vary according to recipes and you should consult your cookery book. Pulses and Beans are agricultural produce and although this product has been machine cleaned, it should be examined carefully and washed thoroughly before use.

Toor Dal belongs to the category of Legumes. For over 10,000 years, legumes are a popular, healthful, and versatile food. Toor Dal come from plants with seed pods that split on two sides when ripe. It provides many of the nutrients your body needs, such as protein, fat, and carbohydrates. These foods serve as the best plant source of protein. These legume contains building blocks of protein necessary for good health. The iron, folic acid, calcium, magnesium, potassium, and B vitamins in these foods help meet vitamin and mineral requirements. Legumes are high in dietary fiber, low in saturated fat, and cholesterol free.