Toor dals, also known as split pigeon peas, contain high levels of protein and important amino acids which makes this pea a well-balanced lentil. Toor dal is used to make a popular south Indian dish called sambhar.

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.