TOOR DAAL (THOGARI PARIP)

Dals and legumes are the staple food in every Indian household, and no meal is complete without the addition of these protein-packed legumes. Dals, the protein powerhouse is packed with essential vitamins and minerals. Each state in India has its staple dals cooked into various delicacies and some of the commonly used dals include toor, urad, masoor, moong and chana dals. One such dal which finds a prominent place in the Indian kitchen is toor dal.

Toor dal or pigeon pea is a perennial legume belonging to the Fabaceae family, which is also known as split pigeon pea, red gram, arhar dal or toor dal. Toor dal, a native crop of India is a chief accompaniment with roti or rice, it is vouched by nutritionists and health experts in unison as the complete food that should be added in the regular meal plan. It also a common food in Asia, Africa and America and cultivated since 3500 years ago. The seed pods look flat, sickle-shaped and grow to a length of 5-9cm, each pod comprising 2-9 seeds with a blend of colour ranging from white, cream, yellow, purple and black and this annually grown plant is drought-resistant.

Toor dal is the primary source of protein for vegetarians that comes with a dense nutrient profile and a bowl of dal chawal is the best comforting food for the mind and body.