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Organic Toor Dal
Toor dal, known by various names such as Pigeon Peas in English, Tuver Dal in Gujarati, Tuvaram in Telugu, and Arhar dal in Hindi, is very nutrition-filled and has various excellent characteristics. They are mostly round, but sometimes they are slightly flattened. They are usually pale yellow or beige. The texture of raw organic toor dal is smooth and dry.
Characterized by its small to medium-sized grains, each arhar dal lentil is roughly circular in shape. The mild, nutty flavour of toor dal adds a unique touch to dishes, further enhanced as it absorbs the rich taste of spices and other ingredients during cooking. This feature makes toor dal a staple in various cuisines, offering many dishes a delightful texture and flavour.
India, covering approximately 72% of worldwide cultivation, is a leading producer of Tuvar dal. The kharif crop is usually grown in Maharashtra, Karnataka, Madhya Pradesh, Andhra Pradesh, Telangana, Gujarat, and Uttar Pradesh. The cultivation cycle ranges from 120 to 180 days, and sowing is done between June and July, while harvesting is between December and January.
Organic cultivation practices of Tuvar Dal involve:
- Soil Selection: Choosing soil with high fertility.
- Seed Selection: Using organic and non-hybrid or modified seeds.
- Fertilization: Using organic and natural fertilizers such as compost and manure.
To ensure the freshness and quality of organic tuvar dal:
– Store it in an airtight container to prevent moisture.
– Keep it in a cool, dry place away from direct sunlight.
– Proper storage helps maintain the nutritional value and extends the shelf life of tuvar dal.
Frequently Bought Together
for a pure, wholesome and nutritious diet
