Toor Dal

Toor Dal

Toor dal oily or Toor dal coated with oil - If you buy annual stocks, you should prefer the oil-coated variety as it acts as a natural preservative. However, you should wash off the oil before use. Oily toor dal is a natural type of lentils having the long shelf life.

Toor dal or Arhar dal or split pigeon peas or Tur dal is Skinned and split toor dal is the most widely-used form of the lentil. It is used in popular recipes like south India sambhar, Gujarati dals, the famous puran poli and lots of other tasty dishes. Toor dal has a thick gelatinous or meaty consistency, and takes a little longer to cook than moong or masoor dal.