Nutty and slightly sweet, toor dal has a firm texture that softens beautifully when cooked. This yellow split pigeon pea is a fundamental ingredient in Indian cuisine, especially in South Indian dishes.
Where it comes from
Toor dal has roots in Indian agriculture, particularly in the Deccan region, where it has been cultivated for centuries and is a primary source of protein.
In the kitchen
Used in dals and curries, toor dal provides a hearty base and absorbs spices well, creating a comforting, protein-rich dish.
Nutrition (per 100g)
343kcalCal
22.0gProtein
1.5gFat
60.0gCarbs
15.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Cumin
Toast cumin in oil before adding toor dal. The warm, earthy aroma of cumin lifts the dal's mild flavor.
Turmeric
Add turmeric early in cooking. Its earthy warmth and golden color seep into the dal, deepening its flavor.
Ghee
Finish with ghee. Its rich, nutty notes envelop the dal, adding depth and a silky texture.
