toor dal

Common forms shown in listings are split (halves) toor dal, whole toor dal, unshelled toor dal, and a skinned, split “oily” variant coated with edible oil.

Package sizes in these results range from 24 ounces up to 288 ounces. Common pack weights include 24 oz, 32 oz, 48 oz, 64 oz, 128 oz, and a 288 oz pack.

Most product listings specify India as the country of origin.

Toor dal is commonly used in Indian dishes such as daal, sambar and khichdi, and in curries, stews and soups. Listings also suggest using it in preparations like hummus, casseroles, or warm salads.

Packaging shown includes plastic/poly bags and PET (plastic) jars. Some listings specify packing in a plastic bag or a no‑barrier plastic jar intended for moisture protection.

“Oily” toor dal is described as skinned, split pigeon peas coated with edible oil to preserve shelf life. Ingredients are listed as Split Pigeon Peas (Toor Dal) and Oil.

Listings recommend soaking for about 15–20 minutes. Use about 3 cups water per 1 cup dal; stovetop instructions note letting the cooked dal sit covered for 10–15 minutes, while electric cooker/microwave directions in listings note cooking covered on medium heat for about 15–20 minutes.

Products are listed with the ingredient name (e.g., Toor Dal or Split Pigeon Peas) and are provided in dried form (pre‑package, uncooked). Many listings also note they do not contain any of the nine major allergens.