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Dal Arhar, also famously known as toor dal is a yellow peas. It is the most widely used dal in India and other countries. These have slightly sweet, nutty flavor and is highly digestible. This takes longer to cook compared to Moong or Masoor dal. It exhibits a meaty/thick gelatinous consistency. These are highly rich in proteins and dietary fibers. They are available here in three forms: split oiled, split dry and wholeYellow split peas can be made into a puree for serving with vegetables. It is also used with lemon and vinaigrette to make salads. The South Indian delicacy, sambhar which is an accompaniment for dosa, idli or even rice is cooked with toor dal..
Oily Toor Dal - dal treated with edible oil to increase the self life of dal. By not using a chemical preservative, the natural goodness of dal is secured.Non Oily Toor Dal - This variety usually preferred by consumers who do not store toor dal in bulk but buy at regular interval. The original taste of the dal is retained