Buy Toor, Urad, and Chana

Toor, Urad, and Chana

Toor, Urad, and Chana are three types of pulses that are essential components of Indian and South Asian cuisine. Pulses are a subgroup of legumes and are known for their high protein content, making them an important dietary staple in vegetarian diets. Toor, Urad, and Chana each offer unique nutritional benefits and can be used in a variety of dishes. They are affordable, highly nutritious, and widely consumed in different forms across the world. 

Types

Toor Dal (Pigeon Pea)

Toor dal, also known as pigeon pea, is a staple in Indian households. It is yellow and is commonly used in soups, stews, and curries. This dal is popular for its versatility and is an integral part of dishes such as sambhar, dal tadka, and various lentil soups. Toor dal is usually available in split and polished forms, making it easier to cook and digest. It has a mild, nutty flavour, and blends well with spices and herbs, making it a perfect base for a variety of dishes.

Urad Dal (Black Gram)

Urad dal, also known as black gram, is available in two primary forms: whole black urad dal and split, skinned white urad dal. Whole black urad dal is known for its rich, earthy flavour and is typically used in slow-cooked dishes like dal makhani. Split urad dal, on the other hand, has a milder flavour and cooks faster, making it ideal for dishes like dosa batter, idli, and vada. Urad dal is known for its thick and creamy texture when cooked, and it holds an important place in South Indian and Punjabi cuisines.

Chana Dal (Split Bengal Gram)

Chana dal is made from splitting whole chickpeas, also known as Bengal gram. It is small, yellow, and has a slightly sweet flavour. Chana dal is widely used in curries, snacks, and even desserts. Unlike other pulses, chana dal holds its shape after cooking, which adds a delightful texture to dishes. In addition to its culinary uses, chana dal is also ground into flour (besan), which is used for making various sweets, savoury snacks, and batters in South Asian cuisine.

Nutritional Values

Toor Dal Nutritional Profile

Toor dal is packed with nutrients and is especially known for its high protein content. A 100-gram serving of uncooked toor dal contains:

• Calories: 343 kcal
• Protein: 22.3 g
• Carbohydrates: 62.7 g
• Dietary Fibre: 15.5 g
• Fat: 1.6 g
• Iron: 3.7 mg
• Calcium: 73 mg

Toor dal is a good source of protein and fibre, making it an excellent choice for vegetarians. It is also rich in iron and calcium, which are important for maintaining healthy bones and preventing anaemia.

Urad Dal Nutritional Profile

Urad dal, both whole and split, is rich in protein and minerals. A 100-gram serving of uncooked urad dal provides:

• Calories: 341 kcal
• Protein: 25.2 g
• Carbohydrates: 58.9 g
• Dietary Fibre: 18.3 g
• Fat: 1.4 g
• Iron: 7.6 mg
• Calcium: 154 mg

Urad dal is especially high in protein and dietary fibre, which helps in digestion and contributes to muscle growth and repair. It is also an excellent source of iron, making it ideal for those looking to boost their haemoglobin levels.

Chana Dal Nutritional Profile

Chana dal is nutritionally dense and a great source of energy. A 100-gram serving of uncooked chana dal contains:

• Calories: 360 kcal
• Protein: 19.6 g
• Carbohydrates: 60.8 g
• Dietary Fibre: 12.8 g
• Fat: 5.8 g
• Iron: 4.9 mg
• Calcium: 64 mg

Chana dal is rich in complex carbohydrates and provides a steady release of energy. It is also high in protein and fibre, contributing to satiety and digestive health. The iron content in chana dal also helps in maintaining healthy blood levels.

Uses

Toor Dal in Cooking

Toor dal is a versatile pulse and is most commonly used in Indian cuisine. It forms the base of various dal recipes, including the famous dal tadka and sambhar. In addition to soups and curries, toor dal can be mashed and seasoned to make fillings for stuffed parathas or flatbreads. It is also used in combination with vegetables, rice, and spices to create nutritious one-pot meals like khichdi.

Urad Dal in Cooking

Urad dal is widely used in both South and North Indian cooking. Whole urad dal is used in slow-cooked dishes like dal makhani, which requires a long simmering time to develop a rich, creamy texture. Split urad dal is fermented to make batters for dosa, idli, and vada. Urad dal is also used in making tempering, chutneys, and various snacks. Its ability to add a creamy texture makes it an excellent thickening agent in soups and stews.

Chana Dal in Cooking

Chana dal is highly versatile and can be used in soups, stews, curries, and snacks. It is commonly used in Indian recipes such as chana dal curry and is also added to vegetable dishes to enhance their texture. Chana dal is often roasted and used in chutneys and spice mixes. Additionally, chana dal flour (besan) is a staple ingredient in many South Asian sweets and savoury snacks such as pakoras and laddoos.

Benefits

High in Protein

All three pulses—Toor, Urad, and Chana—are rich in plant-based protein, making them an essential component of vegetarian and vegan diets. The high protein content supports muscle growth, repair, and overall bodily function.

Good for Heart Health

The dietary fibre present in these pulses helps in lowering cholesterol levels and maintaining heart health. Regular consumption of pulses can reduce the risk of cardiovascular diseases by controlling blood pressure and improving cholesterol levels.

Aids in Digestion

Pulses are known for their high fibre content, which helps regulate bowel movements and promotes digestive health. The fibre in these pulses helps prevent constipation and keeps the digestive system functioning efficiently.

Rich in Micronutrients

These pulses are rich sources of essential micronutrients like iron, calcium, magnesium, and potassium. Iron helps in preventing anaemia, while calcium contributes to strong bones. Potassium is important for regulating blood pressure and maintaining heart health.

Supports Weight Management

Pulses like Toor, Urad, and Chana are low in fat and high in dietary fibre and protein. This combination helps in keeping one full for longer periods, reducing overeating, and supporting weight management. The slow digestion of carbohydrates in these pulses provides a steady source of energy without spiking blood sugar levels.

Frequently Asked Questions

1. Is it necessary to soak pulses like Toor, Urad, and Chana before cooking?

Yes, soaking pulses before cooking is highly recommended. Soaking not only reduces the cooking time but also enhances digestibility. It helps in breaking down the anti-nutritional factors, making the pulses easier on the stomach and more nutritious.

2. What are the differences between Toor, Urad, and Chana dal?

Toor dal is a yellow, split pigeon pea, commonly used in soups and curries. Urad dal is either whole black or split white, often used in creamy dals or fermented batters. Chana dal is made from split chickpeas and is commonly used in curries and snacks.

3. Are Toor, Urad, and Chana dal gluten-free?

Yes, all three pulses—Toor, Urad, and Chana dal—are naturally gluten-free. They are safe for individuals with gluten intolerance or celiac disease.

4. Can pulses like Toor, Urad, and Chana help in weight loss?

Yes, pulses are low in fat and high in protein and fibre, which helps in promoting satiety and reducing overall calorie intake. Including these pulses in your diet can support weight management and help in controlling hunger.

5. How long can cooked dal be stored in the refrigerator?

Cooked dal can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheating it before consumption is recommended, and adding a little water can help maintain its consistency.