Organic Toor Dal 1kg

Dhatu Organic Toor Dal 1kg — India's Most-Used Dal, Unpolished & Chemical-Free

Toor Dal — split pigeon pea (Cajanus cajan) — is the most widely consumed dal in India, forming the backbone of sambar across the South, dal tadka across the North and rasam across Tamil Nadu and Karnataka. Known as Toor Dal in Hindi, Togari Bele in Kannada, Thuvaram Paruppu in Tamil and Kandhi Pappu in Telugu, it is the defining pulse of the Indian kitchen. Dhatu's Organic Toor Dal 1kg is the go-to pack for households that cook dal multiple times a week — a better-value quantity of the same certified organic grain available in the 500g pack.

Dhatu's Toor Dal is NPOP certified, unpolished and packed without any preservatives, edible oil coating or artificial brightening — a common cosmetic treatment applied during industrial dal processing to improve colour uniformity.

Nutritional Profile (per 100g, dry weight)

• Single ingredient: Organic Toor Dal / Split Pigeon Pea (Cajanus cajan)
• 22.3g protein per 100g — a substantial plant-based protein contribution from an everyday dal
• 15.0g dietary fibre per 100g — supports healthy digestion, promotes satiety
• 2.7mg iron per 100g
• 73mg calcium per 100g
• Low glycaemic index (~29) — produces a gradual, moderate glucose response; suitable for those monitoring their carbohydrate intake
• 335 kcal per 100g (dry); approximately 100 kcal per 100g cooked
• Naturally gluten-free, dairy-free, vegan
• NPOP Certified Organic — no synthetic pesticides, no polishing agents, no additives

Toor Dal Across Indian Regional Cuisines

No other dal plays as central a role across as many regional cuisines as Toor Dal:

• South India: The defining ingredient of sambar — the tamarind-spiced, vegetable-laden dal served at every South Indian meal from breakfast idli to rice-based lunch thali.
• Maharashtra: Amti (a slightly sweet-sour dal with kokum or tamarind) and varan bhaat — a simple, comforting toor dal with ghee over rice.
• Gujarat: The dal in the classic Gujarati thali — often tempered with mustard, curry leaves and jaggery for a balanced sweet-spicy flavour.
• Andhra Pradesh / Telangana: Pappu — a robustly spiced toor dal preparation, and the base for rasam (pepper water), the digestive thin soup served at the end of a South Indian meal.
• North India: Dal tadka — pressure-cooked toor dal tempered with onion, tomato, garlic, ghee and whole spices — the most commonly ordered dal at Indian restaurants worldwide.

How to Cook Toor Dal

Pressure cooker (fastest): Rinse well. Add 1 part toor dal to 2.5 parts water. 2–3 whistles on medium heat. The dal will be fully cooked — mash slightly and temper.

Stovetop: Soak 15–30 minutes, drain. Cook in 3x water — bring to boil, skim foam, reduce heat, cover and cook 25–30 minutes until completely soft.

Sambar base: Cook toor dal, mash smooth. Add tamarind water, sambar powder, tomatoes and selected vegetables (drumstick, carrot, pearl onion). Simmer together and finish with a coconut oil tadka of mustard seeds, dried red chilli, curry leaves and asafoetida.

Also available in 500g: If you'd like to try Dhatu's Toor Dal before committing to the 1kg pack, the 500g Organic Toor Dal is available at ₹160.

About Dhatu Organics

Dhatu Organics sources certified organic dals from traditional farming communities across India. Every batch is cleaned, graded and packed without chemical treatment, polishing agents or additives. Single-ingredient, minimally processed, exactly as nature intended.