Toor dal (also known as pigeon pea or arhar dal) is a staple legume widely consumed in Indian cuisine. It is highly nutritious and used in various dishes, particularly as a base for dals and soups.

Botanical Information

Scientific Name: Cajanus cajan.
Family: Fabaceae (legume family).
Origin: Believed to be native to India, but also cultivated in Africa, South America, and Southeast Asia.

Nutritional Value

Toor dal is a rich source of protein, making it an essential part of a vegetarian diet in many cultures. It also provides important vitamins and minerals.

Protein: Excellent plant-based protein source.
Dietary Fiber: Helps with digestion and maintaining gut health.
Carbohydrates: Provides slow-release energy.
Vitamins: Rich in B vitamins, especially folic acid, which is important for pregnant women.
Minerals: Contains iron, magnesium, potassium, and phosphorus.

Nutritional value per 100g (cooked):

181 calories
7.2g protein
29.4g carbohydrates
1g fat
15g dietary fiber

Health Benefits

Protein-Rich: Toor dal is an excellent source of protein, especially for vegetarians and vegans, supporting muscle repair and overall growth.
Supports Heart Health: The potassium in toor dal helps regulate blood pressure, while its fiber content helps lower cholesterol.
Boosts Digestion: The fiber in toor dal aids digestion and can help prevent constipation.
Iron Source: Provides iron, which is essential for producing hemoglobin and preventing anemia.
Supports Weight Management: Low in fat and high in fiber and protein, it helps in maintaining a balanced diet and feeling full longer.

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19 Oct 2021