Split Pigeon Peas
| Product Type | LENTIL |
|---|---|
| Style | Dried |
| Grade | A |
| Certification | FOSCOS, APEDA, MSMS |
| Country of Origin | India |
| Stone, Metal, Glasses | Absent |
| Purity | 99.95% Maximum |
| Foreign Material | 0.1% Maximum |
| Broken Grain | 1 to 2% |
| Pests | Nil |
| Salmonella | Absent |
| Packing | As per client requirement |
| Brand Name | As per client requirement |
| Grain Color | Natural |
| Grain Taste | Characteristic |
| Appearance | Clean Grain |
| Smell | Characteristic |
Commercial Details
| Price | On Request |
|---|---|
| Payment Term | Advance / LC |
| Incoterms | FOB, CIF |
| Min. Order Quantity | 20ft container |
| Average Supply | 750 Metric Ton / Month |
| Port | JNPT, Mumbai, India |
About Split Pigeon Peas
Split pigeon peas, also known as "toor dal" or "arhar dal," are a staple in Indian cuisine, a nutritious and versatile legume rich in protein and fiber, and are widely grown in India, especially in states like Maharashtra.
Origin and Cultivation
Origin: Pigeon peas are believed to have originated in the Indian subcontinent.
India's Role: India is a major producer of pigeon peas, accounting for a significant portion of global production.
Cultivation: Pigeon peas are grown in tropical and subtropical regions, including India, and are known for their drought resistance.
Major Producing States: Maharashtra, Karnataka, Madhya Pradesh, Uttar Pradesh, Gujarat, Jharkhand, Telangana, and Andhra Pradesh are major pigeon pea-producing states in India.
Nutritional Value and Benefits
Protein Source: Toor dal is a valuable source of plant-based protein, essential for vegetarians and vegans.
Fiber Rich: It's high in fiber, which supports digestion and promotes gut health.
Other Nutrients: It contains vitamins, minerals, and antioxidants, contributing to overall health.
Ayurvedic Perspective: According to Ayurvedic principles, pigeonpea split is beneficial for all three doshas—Vata, Pitta, and Kapha—making it a versatile ingredient in a balanced diet.
Culinary Uses
Versatile Ingredient: Toor dal is a staple in Indian cuisine, used in various dishes like curries, soups, and stews.
Thickener: It breaks down easily when cooked, adding body and texture to dishes.
Examples: In Indian cuisine, toor dal is often cooked with curry spices and served with rice.
Nutritional Facts (per 100g)
| Calories | 343 kcal |
|---|---|
| Carbohydrates | 62.78 g |
| Fiber | 15 g |
| Protein | 21.7 g |
| Fat | 1.49 g |
| Saturated Fat | 0.33 g |
| Monounsaturated Fat | 0.012 g |
| Polyunsaturated Fat | 0.814 g |
| Sodium | 17 mg |
| Potassium | 1392 mg |