Tur Dal
- Dal and Sambar:Toor dal is the primary ingredient in many types of dal, including the popular dal tadka, and is a key component in sambar, a South Indian lentil-based stew.
- It’s a common ingredient in khichdi, a simple and nutritious rice and lentil dish.
- Toor dal can be cooked, mashed, and used as a filling for parathas, providing a protein-rich alternative.
⛰️ Native tur dal is sourced from the hilly areas and processed in traditional methods to maintain its nutritional value.
🌸 The aroma and texture are totally different when compared to various company dals in the market.
📜 Toor dal has been used for about 3500 years in the Indian subcontinent.
💪 It is one of the major sources of protein for the population.
| Nutrient | Per 100g |
|---|---|
| Calories | 361 kcal |
| Protein | 27.27 g |
| Carbohydrates | 61.72 g |
| Total Fat | 0.53 g |
| Total Sugar | < 0.1 g |
| Dietary Fibre | 17.7 g |
| Saturated Fat | 0.47 g |
| Trans Fat | < 0.1 g |



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