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  2. Pigeon pea - Wikipedia

    en.wikipedia.org/wiki/Pigeon_pea

    The pigeon pea [1] (Cajanus cajan) or toor dal is a perennial legume from the family Fabaceae native to the Eastern Hemisphere. [2] The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia , Southeast Asia , Africa , Latin America and the Caribbean .

  3. Dal - Wikipedia

    en.wikipedia.org/wiki/Dal

    It is called toor dal in Hindi. It is called thuvaram paruppu in Tamil Nadu, thuvara parippu in Kerala and is the main ingredient for the dish sambar. In Karnataka, it is called togari bele and is an important ingredient in bisi bele bath. It is called kandi pappu in Telugu and is used in the preparation of a staple dish pappu charu. It is also ...

  4. Uttarakhand Pahari Toor Dal - Wikipedia

    en.wikipedia.org/wiki/Uttarakhand_Pahari_Toor_Dal

    Uttarakhand Pahari Toor Dal is a variety of pigeon pea cultivated in the Indian state of Uttarakhand. [ 1 ] [ 2 ] Pahari Toor Dal is grown in all 13 districts of Uttarakhand, with the main cultivation areas being Chamoli , Almora , Tehri Garhwal , Nainital , Pithoragarh , and Champawat .

  5. Gulbarga Tur Dal - Wikipedia

    en.wikipedia.org/wiki/Gulbarga_Tur_Dal

    Gulbarga Tur Dal is a variety of pigeon pea cultivated in the Indian state of Karnataka. [ 1 ] [ 2 ] It is a common and widely cultivated crop in talukas of Aland , Chincholi , Kalaburagi (Gulbarga) , Afzalpur , Chittapur , Sedam and Jewargi located in Kalaburagi district along with Shorapur , Shahpur and Yadgir talukas of Yadgir district .

  6. Puran poli - Wikipedia

    en.wikipedia.org/wiki/Puran_poli

    It provides fiber, is a major source of protein, may help reduce cholesterol and also contains zinc, folate and calcium Toor dal can be used in place of chana dal and it has similar properties as of chana dal. 2. Plain flour, jaggery or sugar: These are the major sources of carbohydrates. While plain flour adds complex carbohydrates, jaggery ...

  7. Kuzhambu - Wikipedia

    en.wikipedia.org/wiki/Kuzhambu

    Kuḻambu is based on a broth made with tamarind, a blend of spices that include ground coriander seeds, fenugreek, and toor dal, and can include fresh or dried vegetables, blended fresh coconut, or dried lentil balls (vadagam, Tamil: வடகம்). It can be made watery like a broth or thick like a gravy.

  8. Rajasthani cuisine - Wikipedia

    en.wikipedia.org/wiki/Rajasthani_cuisine

    The combination of Dal & Roti forms the staple diet of Rajasthan. Rajasthani Panchratna Dal: This is a special lentil preparation which involves combination of five different kinds of lentils viz. toor dal, urad dal, moong dal, chana dal and moth dal. It is served along with Baati bread and churma and combo is called Dal Baati Churma. [29]

  9. Kalaburagi - Wikipedia

    en.wikipedia.org/wiki/Kalaburagi

    The main crops are groundnuts, rice, and pulses. Kalaburagi is the largest producer of toor dal, or pigeon peas, in Karnataka. Kalaburagi is an industrially backward district but is showing signs of growth in the cement, textile, leather and chemical industries. Kalaburagi has a university with Medical and Engineering Colleges.