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Toor dhall is highly nutritious, cooks faster consuming less energy and yields more quantity. Due to its great taste and aroma, its usage is highly versatile. Generally used for the preparation of popular recipes such as sambar, rasam and some other various dal soups, spicy and non-spicy stews, and even sweets.
One of the most important legumes grown in semi-arid tropical regions. It is consumed on a large scale in South Asia and is a major source of protein for the population of the Indian subcontinent.
