Nutty Flavored Legume—An Ayurvedic Classic
Toor dal has a rich history in Ayurvedic cooking, with its use dating back more than 3,000 years. A popular legume, Toor dal is also commonly called pigeon pea, and it is now widely used in culinary traditions throughout Asia, Africa, and South America. Toor dal has a deliciously nutty flavor that is sweet, slightly astringent, and pairs beautifully with basmati rice for a simple, well-rounded meal. Experiment with this yellow split pea in kitchari variations, as the base of a soup, or mixed into a rice pilaf. The warming qualities of toor dal make it most ideal for balancing vata and kapha, especially when prepared with digestive spices like toasted coriander and cumin seeds and served with a spoonful of ghee on top! This dal is USDA organic, non-gmo, and provides an excellent source of plant-based protein.
When you purchase certified organic herbs from Banyan Botanicals, you can be confident that you are making a healthful choice, while also contributing to a healthier planet. In order to meet the USDA’s stringent organic standards our entire line of supply is regularly inspected by independent 3rd party certifying agencies.Learn More
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