Toor dal, also known as pigeon pea or arhar dal, is a type of lentil widely used in Indian cuisine. It is a split and skinned lentil that is yellow in color. Toor dal has a nutty flavour and creamy texture when cooked. It is highly nutritious, rich in protein, dietary fiber, and various vitamins and minerals. Toor dal is a versatile ingredient and is commonly used in a variety of dishes, such as dals (lentil soups), curries, stews, and side dishes. It can be cooked on its own or combined with other vegetables and spices to enhance the flavour. Toor dal is often cooked with aromatics like onions, garlic, and ginger, along with spices like cumin, turmeric, and chili powder.
The fiber in chickpeas helps to decrease blood cholesterol levels by binding bile acids in the small intestine, and preventing re-absorption to the liver.
The consumption of chickpeas may be beneficial for correcting dyslipidaemia (when the concentration of cholesterol or lipids in the blood exceeds normal limits), and preventing diabetes.
Regular consumption of pulses such as chickpeas may reduce risks of coronary heart disease.
