SPLIT PIGEON PEA

Description:
                      Split pigeon pea is the most widely used lens frum. Popular recipes like south indian sambhar, gujarati dals, famous polite puran and many other delicious dishes are made with toor dal. Sumptuous preparations like basic split pigeon pea, punjabi dal tadka, sandwiches like dal handvo mix and toor dal sweet treats are the most commonly used forms. Gujarati toor dal, a bittersweet version made with toor dal, jaggery and tomatoes can tickle your senses and taste buds. It is made regularly in households and is served with rice, roti, etc.

Split pigeon pea has a thick jelly or meat consistency and takes a little longer to cook than green gram or split green gram. Pigeon peas are rigorously checked in our laboratory before it can proceed to the processing stage. The rich, oily pulse is treated with edible oil to increase its shelf life. If you keep it for a long time, you might want to buy some oil coated legumes and the same will be in quality all year round.

Toor dal is rich in protein, the cornerstone of good health. Combined with any grain, it provides complete protein that helps build muscle. It is rich in dietary fiber, low in saturated fat and cholesterol free. A high fiber content provides satiety and avoids eating between meals. Fiber also binds to cholesterol and removes it from the body. Being an excellent source of folic acid, pregnant women should include toor dal in their DALly diet. Folic acid is necessary for fetal development and can help defend against neural tube birth defects, such as spina bifida.