About Yellow Split Peas Tuvar Dal
Yellow Split Peas Tuvar Dal also known as pigeon pea, red gram, tur, pwa kongo in Haiti, or as gungo peas in Jamaica, is a perennial legume from the family Fabaceae. Since its domestication in the Indian subcontinent at least 3,500 years ago, its seeds have become a common food in Asia, Africa, and Latin America.
Yellow Split Peas
Toor Dal is the most widely used Dal in South Asian cuisine. Celebrated for its subtly sweet and nutty taste, it’s no surprise this ochre-coloured split pea is so popular.
Toor Dal is similar looking but smaller in size to Channa Dal, so the required soaking time is conveniently shorter. Pulses and beans are a natural source of protein and high in fibre.
- It also known as Pigeon Peas Spilt, Redgram Dhal, Arhar, Tuvar, Tur Dal, TuverTuvaram Paruppu, Kandi Pappu, Thugare Bele
- Toor Dal can be used to make Gujarati Dal, Sambar and Toor Dal Ni Khichdi
- Rich in protein and fibre
- Requires soaking before cooking
Yellow Split Peas oily
Packed on premises that handle nuts (including peanuts), seeds, cereals, soya & products containing gluten.
Store in a cool dry place away from sunlight.
- Add to pan, cover and bring to the boil.
- Reduce heat and simmer, tilting the lid slightly to allow steam to escape.
- Cook for up to 50-60 minutes, or until mushy.
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Sources include: USDA
|Amount Per 100 grams|
|% Daily Value*|
|Total Fat 1.5 g||2%|
|Saturated fat 0.3 g||1%|
|Polyunsaturated fat 0.8 g|
|Monounsaturated fat 0 g|
|Cholesterol 0 mg||0%|
|Sodium 17 mg||0%|
|Potassium 1,392 mg||39%|
|Total Carbohydrate 63 g||21%|
|Dietary fiber 15 g||60%|
|Protein 22 g||44%|
|Vitamin A||0%||Vitamin C||0%|
|Vitamin D||0%||Vitamin B-6||15%|
|*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|