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Our Company posseses rich expertise in offering our Udhaiyam Toor dhalls which are highly appreciated by our clients for their special and unique quality, hygiene, taste, freshness and reasonable prices. Toor dhalls are husked and spilt in half. Pale yellow in color. It is slightly sweet, having earthly subtle nettle flavor and soft texture. Udhaiyam Toor dhalls that we offer are clean and comprise essential nutrients and vitamins. It is good source of protein, dietary fiber, amino acids, carbohydrates, iron, calcium and potassium. It’s calorific value is 237 Kcal / 100 gram dry weight.
Rich with healthy benefits, Udhaiyam Toor dhalls are absolutely delicious, easily digestible and absorbs the flavor of other spices quickly. It is one of the prominent lentil among all others available and exhibits a high gelatinous meaty consistency. Our Udhaiyam Toor dhall is absolutely free from natural contaminants and free of pesticides, artificial color and other harmful chemicals.
You can enjoy the different tastes of Indian food with impeccable and relishing Udhaiyam Toor dhalls. Toor dhall is considered a treasured staple food in all Indian cuisines and communities. It cooked as routine Indian dish eaten with rice and vegetables in South India and with wheat based flat bread like roti, chapaathi, naan throughout Northern India.
We are indulged in offering two varieties of split yellow pigeon pea pulses to our clients both are of the high quality, available in varied packaging quantities as per the requirements of clients.
I. UDHAIYAM TOOR DHALL
II. UDHAIYAM TOOR DHALL MEDIUM
SIGNIFICANT FEATURES OF OUR UDHAIYAM TOOR DHALL / TOOR DHALL MEDIUM
- Highly nutritious
- Best quality-Superior grade
- Cook faster, Consuming less energy
- Yields extra quantity
- Great taste and aroma
- Quality guaranteed freshness
- Hygienically packed
- Free from pesticide, artificial color, and other chemicals
- Affordable rates
USED IN
South Indian popular recipes called Sambars and Rasams
Preparing of various dal soups and non-spicy stews
Snacks, sabji, namkeen, dal, etc.,
