Pigeon Peas (Tur Dal)

Pigeon peas, commonly known as Tur Dal, Toor Dal, or Arhar Dal, are a staple legume in South Asian cuisine and a vital crop in tropical and subtropical regions. Scientifically known as Cajanus cajan, pigeon peas are part of the legume family and are typically grown for their high-protein seeds. The plant is hardy, drought-tolerant, and often used in crop rotation systems due to its ability to fix atmospheric nitrogen, improving soil fertility. Pigeon peas are usually split and hulled before consumption, resulting in the yellow lentils widely used in Indian households to prepare dal, sambar, khichdi, and other traditional dishes. Nutritionally, they are an excellent source of plant-based protein, dietary fiber, potassium, iron, magnesium, and B vitamins, especially folate and thiamine. Pigeon peas support digestive health, help regulate blood pressure, and contribute to muscle function and energy production. They are also low in fat and cholesterol, making them heart-healthy and suitable for weight management. With a mild, nutty flavor and a soft texture when cooked, Tur Dal blends well with spices and is a dietary staple for millions, particularly in vegetarian and vegan diets. India is the largest producer and consumer of pigeon peas, although the crop is also grown extensively in countries like Myanmar, Kenya, Tanzania, and Malawi. In addition to human consumption, pigeon pea plants serve as fodder, green manure, and even firewood in rural agricultural systems, highlighting their multifaceted value. The global demand for Tur Dal continues to rise due to its nutritional benefits, culinary versatility, and importance in food security.

• Rich in Protein
• High in Dietary Fiber
• Aids in Weight Management
• Boosts Energy Levels
• Helps Prevent Anemia
• Promotes Detoxification