Udhaiyam Toor Dal

Udhaiyam Toor Dal – The Everyday Split Pigeon Pea for Authentic Indian Cooking

Udhaiyam Toor Dal is one of the most widely used lentils in Indian cooking — a pantry essential found in virtually every South and North Indian household. Also known as Arhar Dal or Tuvar Dal, this split yellow pigeon pea has a mild, slightly sweet, earthy flavour and a naturally creamy texture when cooked, making it the backbone of iconic dishes like sambar, dal tadka, rasam, and khichdi. Udhaiyam Toor Dal is sourced from trusted Indian producers and processed to a consistently high standard, delivering clean, uniform lentils that cook evenly and taste exactly as they should.

Available at DesiBasket in 1kg and 2kg packs, Udhaiyam Toor Dal is the reliable everyday dal for families who cook Indian food regularly. Udhaiyam is a well-established Tamil Nadu brand with decades of experience in quality pulse processing — a name you can trust for your daily cooking needs.

Benefits

• High in Plant-Based Protein: Toor dal provides approximately 22g of protein per 100g (dry weight), making it an excellent protein source for vegetarians and vegans.
• Rich in Dietary Fibre: Supports healthy digestion, promotes satiety, and helps maintain stable blood sugar levels after meals.
• Excellent Source of Folate: Particularly high in folate (vitamin B9), which is essential for cell growth, DNA synthesis, and is especially important during pregnancy.
• Good Source of Iron & Potassium: Supports healthy red blood cell production, energy levels, and cardiovascular health.
• Low in Fat, High in Nutrition: A naturally low-fat, nutrient-dense food that forms the foundation of a balanced vegetarian diet.
• Quick and Easy to Cook: As a split lentil, toor dal cooks faster than whole pulses and requires only a short soak or none at all.
• Naturally Gluten-Free & Vegan: Suitable for a wide range of dietary requirements with no additives or artificial processing.

Ingredients

Udhaiyam Toor Dal contains a single, natural ingredient:

• Split Pigeon Peas (Cajanus cajan) — 100% natural, dehusked, split toor dal

No additives, no preservatives, no artificial colouring or oil coating. Pure, clean split pigeon peas — nothing else.

Note: Some toor dal varieties are sold with an oil coating to extend shelf life. Udhaiyam Toor Dal is plain (non-oily). If you notice any natural variation in colour or texture between batches, this is normal for a natural agricultural product.

Allergen Information: Naturally gluten-free. Produced in a facility that may handle other pulses and grains. Please check packaging for the most current allergen information.

Country of Origin

Grown and processed in India, the world’s largest producer and consumer of toor dal. Indian pigeon peas are cultivated primarily across Maharashtra, Karnataka, Madhya Pradesh, Andhra Pradesh, and Tamil Nadu — regions where the warm, semi-arid climate produces lentils of excellent quality and consistent flavour.

How to Use Udhaiyam Toor Dal

Toor dal is one of the most versatile and forgiving lentils to cook. Here are the best methods for perfect results with Udhaiyam Toor Dal every time:

Quick Soak (Optional)

Rinse the dal thoroughly under cold water. For a slightly faster cook and improved digestibility, soak in cold water for 20–30 minutes. Drain and rinse before cooking. Toor dal can also be cooked directly from dry without soaking.

Pressure Cooker Method (Most Common)

1. Add rinsed toor dal and water (1:2.5 ratio) to the pressure cooker.
2. Add a pinch of turmeric for colour and digestive benefits.
3. Cook on medium-high heat for 3–4 whistles.
4. Allow pressure to release naturally. The dal should be completely soft and beginning to break down.
5. Whisk or mash lightly for a smooth consistency, then season and temper.

Stovetop Method

1. Add rinsed dal to a pot with water in a 1:3 ratio.
2. Add turmeric and bring to a boil, skimming any foam.
3. Reduce to a steady simmer and cook for 35–45 minutes until completely soft.
4. Stir occasionally and add water if needed to prevent sticking.

Instant Pot / Electric Pressure Cooker

1. Add rinsed dal and water (1:2.5 ratio) with a pinch of turmeric.
2. Set to Manual / Pressure Cook on High for 10 minutes.
3. Allow natural pressure release for 10 minutes, then quick release.
4. Whisk smooth, season, and temper before serving.

Classic Tadka (Tempering)

Heat ghee in a small pan until hot. Add mustard seeds and allow to splutter, then add cumin seeds, dried red chilli, curry leaves, and a pinch of asafoetida (hing). Add finely chopped tomato and cook briefly. Pour the sizzling tadka over the cooked dal, stir through, and finish with fresh coriander and lemon juice.

Serving Suggestions

• Sambar — the quintessential South Indian lentil and vegetable stew, served with idli, dosa, or rice
• Dal Tadka — a simple, flavourful North Indian dal tempered with ghee and spices
• Rasam — a thin, tangy South Indian soup made with toor dal, tamarind, and pepper
• Dal Khichdi — a comforting one-pot meal of rice and toor dal cooked together with spices
• Gujarati Dal — a sweet-sour toor dal tempered with mustard seeds and jaggery
• Panchmel Dal — a Rajasthani five-lentil mix where toor dal plays a key role

Storage Instructions

Store in a cool, dry place away from direct sunlight and moisture. Transfer to an airtight container once opened to maintain freshness and prevent moisture absorption or pest contamination. Best used within 12 months of purchase. Cooked dal can be refrigerated for up to 3–4 days or frozen for up to 3 months.