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Most legumes (dal) can be found in up to four forms, sometimes making it confusing for consumers. Toor Dal is commonly used in South Indian cooking and is a great source of protein and fiber, while low in fat. When it’s split and skinned it is used in the well-known stew called Sambhar. It has a wonderfully earthy, rich taste when cooked with water, spices, and lots of root vegetables. It’s a perfect winter stew.
