Also known as Pigeon pea, Tuvar dal, Arhar dal, Yellow lentils, and Tur dal Whole, Toor lentils are among the most commonly used lentils in Indian cooking. They are incredibly versatile, offering a mild, nutty flavor. Beyond their taste, Toor lentils are a good source of plant-based protein and dietary fiber. They are rich in essential minerals and vitamins, including Iron, Calcium, Magnesium, Phosphorus, and various B Vitamins, including Folic Acid. Toor lentils are suitable for vegetarians and vegans and are widely used in the preparation of dishes such as Arhar Ki Dal, Khichdi, Rasam, or Sambar. They can be cooked as a side dish or ground into flour. Typically, Toor lentils are yellow with tan jackets, although they are often sold skinned and split for culinary use.
