Toor lentils are considered tasty and very healthy because they are high in fiber and protein. Their grain is slightly larger than that of the mung lentils known in India and Pakistan and they are often used in stews or meat dishes. Toor lentils are a good alternative to potatoes, rice or bread and should be soaked for about 30 minutes before cooking. This is what makes our Toor lenses special: - a very good source of carbohydrates, protein, fiber and fat - delicious mild nutty taste - contain a variety of minerals such as calcium, potassium, magnesium, iron Typical dishes with Toor lentils: Toor lentils are the main ingredient in Sambhar in South India. They can also be used to prepare Khichidi and Rajasthani dishes like Dal Baati and are often served with rice, Indian rotis or naan bread.