Tur Dal
Also known as: Toor Dal, Arhar Dal, Pigeon Peas, Split Pigeon Peas, Tuvar Dal, Kandi Pappu, Thuvaram Paruppu, Togari Bele
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Also known as: Toor Dal, Arhar Dal, Pigeon Peas, Split Pigeon Peas, Tuvar Dal, Kandi Pappu, Thuvaram Paruppu, Togari Bele
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dry place, dried Tur Dal can last for up to 12 months.
While not strictly necessary, soaking for 30-60 minutes helps the dal cook faster and makes it easier to digest.
Yellow Moong Dal or Masoor Dal (Red Lentils) are the best substitutes, though they cook faster and have a milder flavor.
Look for signs of mold, a musty odor, or the presence of small insects (weevils). If the color has faded significantly, it may be old.
Yes, Tur Dal is naturally gluten-free, making it safe for those with celiac disease or gluten sensitivity.
Yes, cooked Tur Dal freezes very well. Store it in airtight containers for up to 3 months.
Oily Tur Dal is coated in castor oil to act as a natural preservative for longer shelf life; it must be washed thoroughly before cooking.
Yes, its high protein and fiber content promote satiety, helping you feel full for longer periods.
It is the primary ingredient in Indian Dal Tadka, Sambhar, and Gujarati Dal.
Tur Dal is a versatile ingredient found in cuisines around the world. With 343 calories per 100g and 21.7 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the legume category with complete nutrition information.
View all legume →Typically, it takes 3-4 whistles on medium heat after soaking to reach a soft, mashable consistency.