Toor dal, a member of the legume family, is also known as lentils or split pigeon peas. It is a widely consumed food grain in Asia, Africa, and Latin America. The whole toor dal is further processed to remove the husk and is then split, resulting in a light, mild taste.

Toor dal is a rich source of protein, folic acid, vitamins, and minerals. A cup of cooked toor dal provides approximately 11 grams of protein. When paired with cereals, it creates a well-balanced meal, and when combined with rice, it forms a complete protein.