Also called arhar and adhaki (in Sanskrit), it is a staple legume found in dishes across India. It can be made into a very light delicious dal or soup with vegetables, which is easily digested. A poultice made with the seeds is known to reduce swellings. Our tuvar dal can be used to make staple dishes such as yellow dal and sambar or more specialised dishes like puran poli. It is known for its high potassium content and good amount of protein and Vitamin A.