Toor dal has many different names in different parts of India. It is also called Arhar dal in Hindi, Adhaki in Sanskrit, and Tur in Bengali. Also known as Tuvar Dal, Split Pigeon pea, Tovar Dal, Tur Dal, Thuvaram paruppu, Kandhi pappu. It is a fundamental part of Indian cooking and staple food among all families in India. Toor dal is a rich source of proteins and fibers while low in calories.
 
The meal is incomplete without Dal. Toor dal is rich in protein, high in dietary fiber, low in saturated fat and also cholesterol free. Being an excellent source of folic acid, pregnant women must include Toor dal in their daily diet. Folic acid is necessary for development of the fetus and may help defend birth defects of the neutral tube, such as spina bifida.
 
From sumptuous preparation like Punjabi Dal Tadka, to the basic Toor dal, snacks like handvo or pulse appe or sweet treat like puran poli, or Gujarati dal, Toor dal is the most widely used form of lentil in India
When combined with rice, Toor dal supplies complete protein to your body, and is therefore a standard cooking ingredient in many communities
Boiled Toor dal, perked us with spices and a traditional tempering, and makes a great dal to accompany rotis, chapatis or rice.
Together with tamarind pulp, vegetables and spices, Toor dal is used to make delicious south Indian sambhar.
Gujarati dal, a sweet and sour version made with Toor dal, can tickle your senses and palates.
Toor dal Ki Khichdi is another favourite Gujarati delicacy.