Toor Dal (Split Pigeon Peas)

From South India’s comforting sambar to North India’s soulful dal tadka, Toor Dal finds a place in kitchens across the country—nourishing both body and heart.

How to Use
Perfect for sambar, dal dhokli, and everyday dal.
Grandma’s wisdom: soak for 4–6 hours and cook with a pinch of hing to support easier digestion.

Why You’ll Love It

• Naturally rich in plant protein and dietary fibre

• Unpolished, clean, and minimally processed

• Easy to digest and suitable for daily meals

 

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