Split Pigeon Peas (Toor Dal/Arhar Dal)
Split Pigeon Peas
Split Pigeon Peas Classification
Split Pigeon Peas, also known as Toor Dal or Arhar Dal, are a staple in South Asian, African, and Caribbean cuisines. This legume is rich in protein, fiber, and essential minerals, making it a great plant-based protein source.
Split Pigeon Peas Varieties with Origins
1. Standard Toor Dal (Split Pigeon Peas) – Origin: India, Myanmar, Tanzania
✔ Size: Medium (4-6mm), split with or without skin
✔ Appearance: Yellow after de-hulling, light brown with skin
✔ Uses: Used in Indian dal recipes, soups, and stews
✔ Benefits: Rich in protein, supports digestion, and strengthens immunity
2. Oily Toor Dal – Origin: India, Kenya, Madagascar
✔ Processing: Coated with edible oil for extended shelf life
✔ Appearance: Golden yellow with a shiny oil coating
✔ Uses: Used in bulk storage and exports, popular in Indian households
✔ Benefits: Prevents insect infestation, retains freshness for longer
3. Organic Toor Dal – Origin: India, Ethiopia, Myanmar
✔ Processing: Grown without pesticides or synthetic fertilizers
✔ Appearance: Bright yellow, softer texture when cooked
✔ Uses: Used in organic meal prep, vegan dishes, and health-conscious diets
✔ Benefits: Non-GMO, rich in iron, and promotes heart health
4. Whole Pigeon Peas (Sabut Arhar) – Origin: India, Malawi, Nigeria
✔ Size: Whole with skin (6-8mm)
✔ Appearance: Brownish-red outer layer, yellow inside
✔ Uses: Used in African and Caribbean dishes, sprouted for salads
✔ Benefits: High fiber, supports bone health, and lowers cholesterol