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  • Toor Dal Thuvaram Parupu 1kg Protein-Rich Lentil - toor dal ( thuvaram parupu ) 1kg - Buy Online at KIRUBA MALIGAI

Toor Dal Thuvaram Parupu 1kg Protein-Rich Lentil

Thuvaram Parupu, also known as Toor Dal or Pigeon Pea, is a staple lentil widely used in South Indian cuisine. It is rich in protein, fiber, and essential nutrients, making it a healthy choice for daily consumption.


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This toor dal ( thuvaram parupu ) 1kg pack offers clean, high-quality lentils ideal for everyday Indian cooking at home. It is perfect for preparing aromatic sambar, rasam, dal fry and traditional South Indian gravies and curries. Rich in plant-based protein and dietary fiber, it supports a balanced, nutritious diet for both children and adults across all age groups. The lentils cook soft and consistent, helping you save time in the kitchen while delivering authentic homemade taste and texture. Ideal for health-conscious families who prefer wholesome ingredients, this toor dal suits vegetarians and vegans. Sourced and packed with care, it is available at KIRUBA MALIGAI KRISHNA NAGAR MEDICAL COLLEGE ROAD THANJAVUR NEAR BY POST OFFICE.

Rich in plant-based protein for daily nutrition
High fiber supports better digestion and satiety
Cooks soft and evenly for perfect sambar
Ideal for South Indian dishes and everyday meals
Clean, consistent grains with minimal impurities
Suitable for vegetarian and vegan diets

Rinse the toor dal thoroughly 2–3 times under clean water. Soak for 20–30 minutes for faster cooking, if desired. Pressure cook with adequate water and a pinch of turmeric until soft. Use the cooked dal to prepare sambar, dal fry, kuzhambu or other recipes with your preferred spices and vegetables.

Yes, toor dal and thuvaram parupu are the same lentil, also known as pigeon pea. “Thuvaram parupu” is the Tamil term commonly used in South Indian households, while “toor dal” is widely used across India. Both refer to the same ingredient used for sambar and other dals.

Toor dal is considered very good for health because it is rich in plant-based protein, dietary fiber, complex carbohydrates and essential minerals like iron and potassium. Regular consumption supports muscle health, better digestion and sustained energy. It is also naturally low in fat and suitable for balanced daily diets.

Both toor dal and moong dal are healthy, but they serve slightly different needs. Toor dal has a stronger flavour and is ideal for sambar and hearty curries, offering more bite and richness. Moong dal is lighter, easier to digest and often preferred for khichdi or simple, soothing dishes.

For many Indian households, toor dal is among the best dals for daily use because it makes versatile dishes like sambar, dal fry and gravies. It offers a good balance of protein, fiber and taste. Rotating it with moong, masoor and chana dal can provide varied nutrition throughout the week.

Toor dal is generally easy to digest for most people, especially when properly rinsed, soaked and cooked until soft. Adding turmeric, cumin, asafoetida or ginger while cooking can further aid digestion. Those with sensitive digestion should start with smaller portions and observe how their body responds.
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