Toor Dal

Toor Dal (Pigeon Pea)

Toor dal is a perennial legume that belongs to the Fabaceae family, which is also known as pigeon pea or split pigeon pea, arhar dal, or red gram dal. Tracing its roots to the Indian subcontinent at least 3500 years ago, this lentil has been a main food source in Asia, Africa, and Latin America.

Production

Toor dal is widely grown in tropical and semitropical regions across the world, with India accounting for 72% of the major production in an area covering 3.9 million hectares. It is a drought-resistant plant and can be cultivated in regions with minimal rainfall.

Cultivation

Toor dal can be cultivated solely or intercropped with cereals such as sorghum, pearl millet, or maize, or with other legumes such as peanuts. It has a symbiotic relationship with Rhizobia, a bacteria that helps nurture the soil through nitrogen fixation.

Benefits

• Digestion: Toor dal is high in fiber, which helps with digestion.
• Weight loss: Toor dal is low in calories, saturated fat, and cholesterol, and can help with weight loss.
• Blood pressure: Toor dal is high in potassium, which can help lower blood pressure.
• Cholesterol: Toor dal's fiber and potassium can help maintain a healthy heart.
• Blood sugar: Toor dal has a low glycemic index, which can help stabilize blood sugar levels for people with diabetes.
• Folate: Toor dal is a good source of folate, which is important for pregnant women to prevent birth defects.
• Wound healing: Toor dal's anti-inflammatory and astringent properties can help with wound healing.
• Skin infections: Toor dal's antimicrobial properties can help manage skin infections.
• Immune system: Eating toor dal, especially raw, can help boost your immune system.
• Muscle repair: Toor dal is high in protein, which can help with muscle repair.