Toor Dal Oily is sortex clean and the most used dal in India. These dals are oiled to protect its freshness and they taste the same as the plain version. Toor dal is very easy to digest and it is used in South Indian's sambar and rasam soup. Make sure to soak them 3 to 6 hours before use.

Dal is a preparation of pulses which includes dried beans, lentils etc which have been stripped out of their outer hulls and split. Toor Dal is also called yellow pigeon peas which are available plain or oily. It is usually eaten with rice in Southern India and with both rice and roti in Northern India. It provides requisite proteins for a balanced diet. South Indians also make S?mbhar which requires Toor Dal as an important ingredient.