Toor dal/dahl is the most popular lentil in India they are also called Thuvaram paruppu or kandhi pappu. Yellow split peas can be made into a puree for serving with vegetables. It is also used with lemon and vinaigrette to make salads. Toovar da exhibits a thick gelatinous/meaty consistency. They take a little longer to cook than moong or masoor dal/dahl. The South Indian delicacy, sambhar which is an accompaniment for dosa, idli or even rice is cooked with toordal/dahl.

1. Yellow split peas can be made into dal which is served with side dish of vegetables, rice or flat breads.
2. The South Indian delicacy, sambhar which is an accompaniment for dosa, idli or even rice is cooked with toordal

Use with our Ajika Dal Masala/Spices Lentil Spice Blend for tasty and convenient cooking.  This blend is all natural, has no salt,   preservatives, fillers or MSG.

• 100% all-natural Chana dal/dahl split lentil beans
• "Low In Fat, Zero Cholesterol
• An excellent source of protein and fiber.
• A small, sweet bean good for soups, salads, and rice dishes
• Delectable and very nutritious. So easy to make. Recipe for dal/dahl on the package
• Vegan friendly, kids love this dish!
• Extremely nutritious and very easy to prepare, you need just onion, tomatoes fresh veggies and tomatoes. Ginger paste for dal/dahls available in our store.
• When combined with rice you get a complete protein.

America is discovering many ethnic foods. The contemporary kitchen is adopting many more beans and lentils in its pantry. Beans and lentils have many nutritional advantages and when combined with other grains, dairy and other proteins their incomplete proteins are completed or boosted. They are easy to make and complement today's health seeking lifestyle.