Toor dal, also known as pigeon peas, is widely used in Southern and Western Indian cuisine. These legumes, typically sold split and skinned, have a distinctive nutty flavor reminiscent of rich grains. Originating from Africa, toor dal is valued in Ayurveda for its anti-inflammatory properties. It is a rich source of protein, essential amino acids, and a variety of B vitamins, along with vitamins A, C, E, and K. Additionally, it provides important minerals like potassium, magnesium, phosphorus, iron, and calcium. High in dietary fiber, toor dal supports digestive health, helps regulate blood sugar, cholesterol, and blood pressure, and may contribute to cancer prevention and body detoxification.