About Toor dal
- Toor dal is a type of lentil, a pulse that is also a part of the daal.
- This particular lentil is yellow in color and is one of the most commonly used lentils in Indian cuisine.
- It is a whole grain, meaning that it has the bran and germ still intact, which is not true of most other types of lentils.
- It is most often used to make the popular Indian dish daal, or lentil soup.
- The pigeon pea is a perennial legume from the family Fabaceae native to the Old World. The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia, Southeast Asia, Africa, Latin America and the Caribbean.
- The anti-inflammatory activity of Toor dal may help to reduce inflammation in the wounded tissue and activates tissue formation. Thus, it helps in the re-modelling of tissue.
- This dal is rich in protein that might help avoid type 2 diabetes. It is found that in patients with diabetes and cholesterol, regular intake of the dal may lower their blood sugar and cholesterol. It may decrease in total cholesterol and LDL (bad cholesterol) due to its antioxidant activity and high fibre content.
- The leaves of toor dal consist of a component called chalcone. Chalcone is an active compound that may have anti-malarial benefits to treat jaundice. Thus, this dal may be helpful as an anti-malarial agent.