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  • Kandi Pappu 1Kg Rich Protein Toor Dal Pack - kandi pappu 1kg - Buy Online at A MURALI KRISHNA

Kandi Pappu 1Kg Rich Protein Toor Dal Pack

Natures Toor Dall/Kandi Pappu 1Kg"Kandi pappu," also known as toor dal or pigeon pea, is a staple legume in South Indian cuisine, rich in protein and fiber, and used in various dishes like dals, sambar, and chutneys.


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This premium Kandi Pappu 1Kg, also known as toor dal or pigeon pea, is a kitchen essential for flavourful South Indian cooking. Carefully cleaned and packed, it delivers consistent taste, texture and nutrition in every meal. Rich in plant-based protein and dietary fibre, it supports a balanced diet for the whole family. Ideal for making sambar, dal, chutneys and comforting home-style curries, it cooks soft and blends easily with spices. Perfect for health-conscious households, vegetarians and busy home cooks seeking everyday quality. Sourced and packed with care at DBA NAME SRI RAGHAVE NDRA GENERAL STORE Address 18 366 1 Ward No 18 Beside Sri Markandeya Swamy Temple Market Street Dharmavaram.

Rich in plant-based protein for daily nutrition
High fibre supports better digestion and fullness
Cooks soft and fast for quick meals
Ideal for sambar, dals and chutneys
Uniform grains for consistent taste and texture
Carefully cleaned and hygienically packed

Rinse kandi pappu thoroughly 2–3 times under clean water. Soak for 20–30 minutes for softer, faster cooking if desired. Pressure cook with water in a 1:3 ratio for 3–4 whistles or until soft. Temper with oil or ghee, spices and vegetables to prepare sambar, dal or other recipes.

Kandi pappu, also called toor dal or pigeon pea, is widely used to prepare sambar, traditional dals, pappu, rasam, and chutney bases. It provides a creamy texture and mild nutty flavour, making it perfect for everyday South Indian meals while adding protein and fibre to your diet.

Yes, kandi pappu and toor dal are the same lentil, also known as pigeon pea. “Kandi pappu” is the Telugu name commonly used in Andhra and Telangana, while “toor dal” is widely used across India. Both refer to the same staple pulse used in sambar and dals.

Kandi pappu is considered very good for health because it is rich in plant-based protein, dietary fibre, and essential nutrients. Regular consumption can support muscle repair, better digestion, and sustained energy. When cooked with minimal oil and plenty of vegetables, it fits well into a balanced daily diet.

Kandi pappu, or toor dal, typically contains around 20–22 grams of protein per 100 grams of raw lentils. This makes it an excellent protein source for vegetarians and families looking to increase daily protein intake through traditional dishes like sambar, dal, and pappu without relying on animal-based foods.

Soaking kandi pappu is optional but recommended. Rinsing and soaking for 20–30 minutes helps reduce cooking time and can make the dal softer and easier to digest. If you are using a pressure cooker, soaking is helpful but not mandatory; adjust whistles and water quantity as needed.
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