Toor dal, tuvar dal, tur dal, or arhar dal as it is known in some parts of India is generally served with roti, rice, or chapatti, accompanied by a vegetable. When it comes to toor dal nutrition, it is packed with fibre, proteins, etc. that prevents problems like constipation, supply the body with energy, and so on.
There are many toor dal recipes – it can be seasoned and cooked in different methods. The easiest way to cook is simple tempering of cumin seeds and asafoetida, while green chillies, tomato, onion, and garlic can be added for better flavour and more spiciness.
Toordal is the most popular and widely consumed dal in India and cooked most often in Indian households. This dal is known with many different names in different part of India, like Tuvar dal, Toovar dal. In Northern part of Indian it is known as yellow dal (peeli dal) or Arhar dal, Tadka dal and yellow pigeon peas in English.
Toor dal is very simple and nutritious and very easy to cook with simple tempering of cumin seeds and asafetida. But when you give extra tadka of onion, garlic, tomato and green chilies it becomes more spicy and flavorful.
Every region in India has its own combination of seasoning and cooking style of cooking Toor dal. The popular south Indian sambhar is cooked with Toor dal. This dal is usually serve with chapatti and rice accompanied with a vegetable.