Toor Dal

Technical Specifications

We supply Latur Origin Dal, famous for its superior cooking characteristics.

Product Name: Toor Dal (Split Pigeon Peas)

Also Known As: Arhar Dal, Tuvar Dal, Red Gram Split

Quality: Sortex Cleaned (Stone & Husk Free)

Varieties: 1. Oily (Fatka): Premium, Glossy, Translucent (Cooks Fast)2. Desi (Dry): Standard, Opaque Yellow (Natural)

Color: Bright Yellow

Moisture: Max 12%

Admixture: Max 0.5% to 1%

Origin: Latur (Maharashtra) / Karnataka, India

Packaging: 25 kg / 50 kg PP Bags

Container Capacity: 20ft: 24 MT (Approx)

Shelf Life: 12 to 24 Months

Toor Dal (Split Pigeon Peas / Arhar)

Welcome to Siya Agri Exports LLP, your supplier of India's most essential comfort food-Toor Dal (Split Pigeon Peas). Known as the "National Dal," it is the foundation of the famous South Indian Sambar and the North Indian Dal Tadka.

We specialize in sourcing the finest crop from Latur (Maharashtra) and Gulbarga (Karnataka), regions globally renowned for producing Toor Dal with the highest protein content and sweetest flavor. Whether you require the premium "Oily / Fatka" quality (processed with edible oil for a translucent look and faster cooking) or the standard "Desi / Dry" quality, we supply 100% Sortex Cleaned grains that dissolve into a thick, aromatic gravy.

Product Known Names Worldwide

To help international buyers identify this pantry essential, here are the common global terms:

English: Split Pigeon Peas, Yellow Lentils (often confused with Moong)

Hindi: Toor Dal (), Arhar Dal ()

Spanish: GandulesPartidos

French: Pois d'AngoleCasss

Arabic: Dal Toor ()

Retail Category: "Split Pulses" / "Sambar Ingredients"

Why Choose Siya Agri Exports for Toor Dal?

The "Latur" Advantage

The Taste: In the Indian pulses trade, "Latur Quality" is the gold standard. The soil in this region produces a dal that is naturally sweeter and has a better aroma than imported African Toor Dal. We guarantee authentic Indian origin stock.

Premium "Oily" Processing

The Look: Our "Oily/Fatka" Toor Dal is processed using a traditional method where a thin layer of edible oil and water is applied during de-husking. This preserves the moisture inside the grain, giving it a Glassy/Translucent appearance. It cooks faster and tastes better than the dry, whitish variety.

Applications & Uses

Sambar: The mandatory base for this vegetable stew, eaten daily with Dosa and Idli in South India and globally.

Dal Fry / Tadka: The standard yellow dal served in every Indian restaurant worldwide.

Puran Poli: Boiled and mashed with jaggery to make the sweet filling for this festive flatbread.

Gujarati Dal: Used to make the sweet and sour "Khatti Meethi Dal."

Logistics & Packaging

Brand Packaging: We can pack in 1kg/2kg/5kg attractive laminated pouches for your private label brand, ready for supermarket shelves.

Freshness: Toor Dal can get hard with age. We ensure Current Year Crop so the dal melts quickly in the pressure cooker.

The Soul of Indian Cooking

Source the authentic Latur-quality dal for your brand. Contact Siya Agri Exports LLP for bulk rates.