Yellow Lentils Toor-Daal

Toor Dal – yellow lentil halves

Plant-based protein in your kitchen

What is Toor Dal?
Toor Dal, also known as yellow lentil halves, are the cleaned and cracked seeds of Cicer arietinum. It has a mild, nutty flavor and a creamy texture when cooked. This classic legume has been a fixture in South Asian cuisines for centuries, and its incredible nutritional value is also appreciated in modern plant-based diets.

For whom?
– For anyone looking for a high-quality, plant-based source of protein.
– For people who care about stable glucose levels – thanks to the low glycemic index.
– For those who appreciate creamy dishes, thick soups or stews.
– For vegetarians and vegans supplementing their diet with amino acids.
– For families, because Toor Dal is a simple, filling and easily digestible dish.

Toor Dal Diet Benefits

• Rich in protein: as much as 22 g of protein per 100 g of dry product supports muscle regeneration and building.

• Dietary fiber: 15 g of fiber per 100 g helps regulate intestinal function and gives a long-lasting feeling of satiety.

• Vitamins and minerals: source of folic acid, iron, magnesium and potassium – essential for the nervous and circulatory systems.

• Low glycemic index: slow release of carbohydrates stabilizes blood sugar levels.

• Gentle on the stomach: Toor Dal is easier to digest than unpeeled pulses.

How to prepare toor dal?

1. Rinsing and soaking
   – Rinse under running water, then soak for 30 min–1 hr – shortens cooking time and increases digestibility.

2. Cooking
   – For 1 cup of Toor Dal use 2–3 cups of water. Cover and simmer for 15–20 minutes until the grains are soft.

3. Seasoning
   – For the Ayurvedic style, add cumin, turmeric, ginger and a pinch of Himalayan salt.

4. Pass
   – Perfect as a base for dhal, thick soup, curry or vegetable stew.

Ingredients
100% Toor Dal – cleaned, split yellow lentil halves. No additives, no preservatives, no GMO.

A varied diet and an active lifestyle are the foundations of health. Toor Dal is a simple step towards lightness, energy and satisfaction in the kitchen.

Yellow lentil halves (Toor Dal) should be rinsed thoroughly under running water before cooking to remove any impurities. Then soak them in cold water for about 30 minutes, which will shorten the cooking time and improve their consistency.

To make classic dal tadka, cook lentils in a 1:3 ratio with water until soft. In the meantime, heat oil or ghee in a pan and add spices such as cumin, mustard seeds and asafetida. After a while, add chopped garlic, onion and tomatoes. Fry until the onion is translucent.

Combine cooked lentils with spice mixture and mix thoroughly. Season with salt and turmeric to taste. Serve the finished dal warm as a standalone dish or as an addition to rice or naan bread.

Toor Dal lentils are also great for making sambhar, a spicy Indian vegetable soup. Cooked lentils can be blended for a creamy consistency or left whole for a more rustic feel.

Experiment with different additions such as spinach or pumpkin to diversify the taste and nutritional value of dishes prepared with yellow lentil halves.

Toor dal yellow lentil halves