Product Description
In Indian cooking, Toor Daal, sometimes referred to as pigeon pea, is a common legume. It helps with digestion, muscle growth, and general health because it is high in proteins, fibre, and vital vitamins. It is mostly grown in tropical climates and is processed by splitting and dehusking. For high-quality yields, advanced milling processes are employed, and equipment including dal mills, separators, and pulse graders are crucial. The food industry uses toor daal, particularly in curries, soups, and dals. Usually, it has a shelf life of six to twelve months. There are red and yellow varieties. For freshness, it comes in vacuum-sealed packets.
FAQs of Toor Dal:
Q: What is the shelf life of Toor Dal?
A: The shelf life of Toor Dal is 12 months.
Q: Where does Toor Dal originate from?
A: Toor Dal originates from India.
Q: What is the color of Toor Dal?
A: Toor Dal is yellow in color.
Q: What is the cultivation type of Toor Dal?
A: The cultivation type of Toor Dal is common.
Q: What is the physical form of Toor Dal?
A: Toor Dal is in splited form.