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Toor Dal

Split pigeon pea, the base of many Indian dals and sambar.

Toor Dal — illustrative ingredient image

About Toor Dal

Toor dal is split pigeon pea used as the base of many Indian dals and sambar. It is commonly cooked as a legume preparation, either on its own or with spices, vegetables, and other ingredients according to the recipe.

When cooked, it has a mild, legume-like flavour and a soft texture that can remain partly distinct or become creamy when stirred or mashed. The precise sensory character depends on cooking and formulation.

It is sold as dry, split, usually yellow or cream-coloured pulses. Cooking in water or another liquid softens the pieces and can produce a pourable or thick dal; extended cooking and mashing make it more cohesive.

Ingredient type
whole food

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Where toor dal appears

1 linked foods

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Main dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for toor dal

Names and romanised forms to recognise on menus and labels.

English

toor dal

English

pigeon pea

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Toor Dal nutrition & diet

Toor Dal nutritional value

Reference: Red gram, split, dried, raw

Per 100 g of the edible portion of the stated reference food.

Calories
347kcal
Protein
22.3g
Carbs
60.4g
Fat
1.5g

Per 100 g edible portion. Shaheen et al., Food Composition Table for Bangladesh, University of Dhaka (2013), FAO repository. The energy cell reports (kcal) followed by kJ; these figures use kcal. Carbohydrate is available carbohydrate by difference. This reference describes the named food form, not every cultivar, brand or recipe.

Portions & preparation

Use the dry split pigeon pea form or the cooked dal form specified by the reference; these are not interchangeable by volume or weight. Preparation with water, oil, ghee, salt, vegetables, or tempering spices should be recorded separately when describing a serving.

Compare the right form: Match a reference to split pigeon pea, identifying dry or cooked form, husked or unhusked preparation, and any dal recipe additions.

Diet considerations

Toor dal is a plant-derived legume. Plain cooked dal differs from versions prepared with ghee, butter, meat stock, dairy, or packaged seasoning. Rice, wheat flatbreads, and other cereal accompaniments change the meal’s carbohydrate pattern, while added oil and serving size change the overall composition.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Not established
  • Vegetarian
    Not established
  • Pescatarian
    Not established
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Vegetarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Pescatarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Food Composition Table for Bangladesh (2013) — 02_0010 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .