PulsesRajasthan · 500 g
Small, dark brown chickpeas with a slightly nutty, earthy taste and firm texture. The authentic base for Punjabi chhole and Kerala's kadala curry.
Latur, MaharashtraPulses— Western India —
Split Toor Dal (Arhar Dal)
Pale yellow split pigeon peas with a gentle, creamy texture when cooked. The backbone of dal tadka, sambar, and rasam across the Indian subcontinent.
Sourced from Latur, Maharashtra · Western India
₹170/ 500 g
Unit Price— Why this pulses
- GI 22 — extremely low, diabetes-friendly
- 568 µg folate per 100 g — critical for pregnancy and cell division
- 8.5 g dietary fibre supports gut health
1
FSSAI Registered
100% Traceable
— Full Dossier —
Everything about this pulses.
India's Most-Consumed Dal
Toor dal accounts for 40% of all pulse consumption in India. Latur in Maharashtra is its production heartland. With a GI of just 22 and 568 µg of folate per 100 g (well above the RDA), it is both metabolically gentle and nutritionally essential.
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Read the full ingredient profile for Toor Dal — GI, curcumin, Ayurvedic classification, and community origin story.
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