Toor Dal is a staple and the main source of protein in the Indian subcontinent. Grown extensively across Asia, Africa and South America, this versatile lentil has been used in cooking for several centuries. These are grown in most drought resistant areas with a minimal rainfall. In combination with other grains, pigeon peas make a well-balanced meal. They are rich in protein and amino acids, in addition to a host of vitamins and minerals. In their dried form, it is recommended that the dal be soaked for 1-2 hours before cooking to draw the maximum nutrient benefits.
