Welcome to Tulsi Agro

Tulsi Agro invites you to our agricultural platform, where we will discuss the Toor Dal Plant (Pigeon Pea), an essential pulse crop known for its nutritional, agronomic, and commercial worth.

About Toor Dal Plant

Toor Dal, also called Tur Dal, Tuvar Dal, Arhar Dal, or Pigeon Pea, is derived from the plant Cajanus cajan. It is a legume crop grown primarily for its tasty seeds. After harvesting and processing, the seeds are split and cleaned to make the popular Toor Dal, which is widely used in Indian cuisine. At Tulsi Agro, the Toor Dal Plant symbolizes the link between agriculture, nutrition, food, farmers, and sustainable farming practices.

Purpose

The cultivation and processing of Toor Dal aim to:

Produce an important edible pulse crop

Provide plant-based protein as part of a balanced diet

Support farmers and agricultural livelihoods

Supply an essential ingredient for everyday cooking

Contribute to productive and sustainable agricultural systems

Toor Dal, also known as Pigeon Pea (Cajanus cajan), is a major pulse crop grown in tropical and subtropical climates. Its seeds are widely used in split dal and are a good source of plant-based nutrients.

At Tulsi Agro, the Toor Dal Plant symbolizes the transition from agriculture to nutrition. This vital legume provides edible seeds that are used to make Toor Dal, which connects farmers, natural resources, food production, and healthy daily meals.

The Toor Dal Plant is a useful pulse crop that provides healthy seeds for making Toor Dal. It is widely grown in India and plays a major role in food production, farming, and rural living.

Cultivation Location

State: Maharashtra, India

Major Locations:

Ahmednagar, Akola, Amravati, Beed, Bhandara, Buldhana

These regions are associated with the cultivation of pigeon pea as part of Maharashtra's pulse-growing agricultural landscape.