Schani - 1kg Toor Dal

Schani brings to you the famous Toor Dal, also called yellow pigeon peas - the most consumed dal of India! Why most consumed? Because they are so, so tasty. Healthy and rustic pulses evoking the sense of home in a dish!

Whether it is the famous North Indian dal tadka, irresistible gujarati khichdi dal rice mix or the South Indian sambar vegetable stew: toor dal is used across the country because of its aroma, taste and quick cooking.

- 100% authentic, Indian pigeon peas

- The most consumed dal of India

- Relish their sweet, pungent flavour & mealy texture

- Great source of protein, dietary fibre, folic acid & carbs

- Perfect post-workout meal

- Suitable for vegans and vegetarians

Taste & Texture: Pigeon peas are actually beans with a mealy texture, a sweet yet pungent flavour. On the whole, they taste really good as they quickly absorbs flavours. If you are looking for peas that hold their shape even when cooked, our toor dal is the dal for you!

Versatile Usage: Because of their mealy texture, our pigeon peas are the perfect accompaniment to vegetables like spinach, string beans, tomatoes and hearty greens. In India, every region has its own variation of this dal with different seasonal vegetables like spinach dal, fenugreek dal or sambar stew. No wonder toor dal is so widely used in India – and will soon become a staple in your home, too!

Unique Benefits: Highly nutritious and easy on the stomach, toor dal are some of the most popular beans you will ever taste! Enjoy substantial portions of the low-calorie yet so filling dal. The combination of proteins, carbs, fat and fibre in our toor dal is an excellent way to combine good, satisfying food with weight loss and overall health! Who can resist this mix? Their fibrous content may be helpful to avoid constipation, whilst their carbs give you extra energy. They are also a good source of folic acid and dietary fibre. A cup full of Schani’s toor dal brings you a good amount of folic acid, dietary fibre and protein. You love working out? Then you should have them boiled after your workout to reap the benefits!

Cooking Time: Soak our pigeon peas for about 30 minutes up to four hours. Cook them in an instant pot for 8 minutes, and five whistles in your pressure cooker. Please note that all beans and peas need to be washed and rinsed thoroughly under running water prior to cooking.

Fun Fact: Toor dal came to be called ‘Pigeon Pea’ by the British. They thought poorly about Indian pulses as sources of protein, since they mostly consumed meat for protein. So the English named the dal after the animals who seemed to like them – pigeons. Yet we are happy that Indians kept enjoying their pigeon peas in tasty, flavourful dishes – we would not want to miss them now!

Storage: Like any dried bean, toor dal should be kept in an airtight, dry container in the pantry or another cool, dark spot.