Whole Pigeon Peas (Toor Dal)

Indian pigeon peas, also known as Toor dal or Arhar dal, are a popular legume crop grown extensively in India, as well as in other countries such as Pakistan, Bangladesh, and Nepal. They are an important source of protein and fiber in Indian cuisine and are commonly used to make a variety of dishes, including dal, soups, stews, and curries.

Pigeon peas are typically grown as an annual crop, and they thrive in warm, tropical climates with moderate rainfall. They are a hardy crop that can tolerate drought conditions, making them an important source of food for many people living in dry land areas.

The plant itself is a shrub that can grow up to 4 meters tall. It has compound leaves and yellow flowers that give way to pods containing the pigeon peas. The peas themselves are small and round, and they range in colour from green to brown, depending on their maturity.

Pigeon peas are a nutrient-dense food, rich in protein, fiber, and various vitamins and minerals. They are also low in fat and calories, making them a healthy addition to any diet. In addition to their nutritional value, pigeon peas are also beneficial for the environment, as they can improve soil fertility and help to prevent soil erosion.

In Indian cuisine, pigeon peas are typically soaked, boiled, and then cooked with spices and other ingredients to create a flavourful and nutritious dish. They can also be ground into flour and used to make bread, or roasted and eaten as a snack.

Overall, Indian pigeon peas are a versatile and nutritious crop that plays an important role in the diets and economies of many countries around the world.