Product Introduction (Nature & Properties)
Medium-sized, split and skinned yellow pulse. It is the most widely consumed dal in India, known for its distinct, slightly sweet and nutty flavor. It requires longer cooking than Masoor Dal but is a core ingredient for Sambhar and Dal Tadka.
Export Types
Toor Dal (split, polished/unpolished) and sometimes Whole Arhar/Toor. Split Toor Dal is the main export product.
Specification (Key Export Metrics)
Moisture: Max 12%. Foreign Matter: Max 0.5%. Damaged/Weevilled: Max 1%. Color should be uniformly bright yellow. Must be free from powder treatment (if unpolished) or excessive polishing agent (if polished).
Harvest Time
November to January (Main Kharif crop).
Shelf Life
12 to 18 months in favorable storage conditions.