Arhar dal in English is called split pigeon pea. It is the husked, split form of the pigeon pea (Cajanus cajan), one of India's most important Indian pulses, a warm-season legume cultivated across India's tropical and subtropical regions. According to the ICMR's Indian Food Composition Tables 2017, 100 g of arhar dal provides 22 g of protein, 15 g of dietary fibre, 456 mcg of folate, and a glycaemic index of ~42 - making it one of India's most nutritionally complete and widely consumed dals.
Table of Contents
- Arhar Dal in English: The Quick Answer
- Key Facts at a Glance
- The Full Name Map: Arhar Dal in All Indian Languages
- What is Arhar Dal? Botanical Background
- Regional Variations of Arhar Dal Across India
- Arhar Dal Nutritional Profile per 100 g
- Arhar Dal vs Other Common Dals
- Common Uses of Arhar Dal Across India
- How to Cook Arhar Dal: Simple Method
- Frequently Asked Questions
- About This Article
Arhar Dal in English: The Quick Answer
Arhar dal in English = Split Pigeon Pea
The arhar dal in English name is officially recognised as "pigeon pea" by the FAO and all international pulse databases.
The full name breakdown:
- English: Split pigeon pea / Pigeon pea dal
- Botanical name: Cajanus cajan
- Hindi (arhar dal in hindi): अरहर दाल (Arhar Dal) or तूर दाल (Toor Dal)
- Other common names in India: Tuvar dal (Gujarat, Maharashtra), Toor dal (Karnataka, South India), Kandhi pappu (Telugu), Thuvaram paruppu (Tamil)
The word "arhar" is the North Indian Hindi-belt name for this dal, dominant in UP, Bihar, Jharkhand, and Delhi. "Toor" or "tuvar" is the name used in South and West India. Both refer to the identical dal - Cajanus cajan split and husked.
According to FAO's Pulses: Nutritious Seeds for a Sustainable Future (2016), pigeon pea (Cajanus cajan) is one of the most important grain legumes in tropical and subtropical regions of the world, ranking sixth in global grain legume production and playing a critical role in human nutrition across South Asia and Sub-Saharan Africa.
Key Facts at a Glance
Source: ICMR IFCTs 2017; FAO Pulse Nutrition Data
| Attribute | Detail |
|---|---|
| English Name | Split pigeon pea |
| Hindi Name | अरहर दाल / तूर दाल (Arhar Dal / Toor Dal) |
| Botanical Name | Cajanus cajan |
| Plant Family | Leguminosae / Fabaceae |
| Origin | India (Peninsular India, ~3500 BCE) |
| Protein (per 100 g) | 22 g |
| Dietary Fibre (per 100 g) | 15 g |
| Folate (per 100 g) | 456 mcg - highest among common Indian dals |
| Glycaemic Index | ~42 (Low-Medium) |
| Gluten-free | Yes |
| Most consumed in | 28 of 36 Indian states/UTs - India's most widely eaten dal |
| Cultivated in | Maharashtra, Karnataka, Andhra Pradesh, Madhya Pradesh, UP |
| Signature preparations | Sambhar, dal tadka, dal bati, rasam, toor dal khichdi |
The Full Name Map: Arhar Dal in All Indian Languages
This is the definitive reference table for arhar dal name in other languages - covering 13 languages across India's major linguistic regions.
| Language | Script | Name | Pronunciation Guide |
|---|---|---|---|
| English | Latin | Split pigeon pea | - |
| Hindi | हिंदी | अरहर दाल / तूर दाल | Arhar Dal / Toor Dal |
| Tamil | தமிழ் | தூவரம் பருப்பு | Thuvaram Paruppu |
| Telugu | తెలుగు | కందిపప్పు | Kandi Pappu |
| Kannada | ಕನ್ನಡ | ತೊಗರಿ ಬೇಳೆ | Togari Bele |
| Marathi | मराठी | तूर डाळ | Tur Dal |
| Gujarati | ગુજરાતી | તુવેર દાળ | Tuver Dal |
| Bengali | বাংলা | অড়হর ডাল | Arhar Dal |
| Punjabi | ਪੰਜਾਬੀ | ਅਰਹਰ ਦਾਲ | Arhar Dal |
| Odia | ଓଡ଼ିଆ | ହରଡ ଡାଲ | Harad Dal |
| Malayalam | മലയാളം | തുവരപ്പരിപ്പ് | Thuvara Parippu |
| Urdu | اردو | ارہر کی دال | Arhar Ki Dal |
| Sanskrit | संस्कृत | आढकी | Aadhaki |
What Is Arhar Dal? Botanical Background
Arhar dal meaning in Sanskrit traces back to aadhaki - a word appearing in Ayurvedic texts describing this legume's medicinal use. Arhar dal is the split, husked form of the pigeon pea (Cajanus cajan) - a leguminous shrub that grows 1-4 metres tall, producing pods containing 2-9 seeds each. After harvest, the dried seeds are split along their natural seam and the outer husk removed to produce the familiar yellow-orange split dal used in everyday Indian cooking.
5 Key Botanical Facts About Arhar Dal:
Origin Pigeon pea is believed to have been first cultivated in peninsular India around 3500 BCE, making it one of South Asia's oldest domesticated legumes. Archaeological evidence from Sanghol (Punjab) and Nevasa (Maharashtra) places it as a major crop of the Indian Bronze Age civilisation.
Nitrogen-fixing Like all legumes, the pigeon pea plant fixes atmospheric nitrogen into the soil - improving soil fertility for the next crop cycle. This is why arhar dal is traditionally intercropped with cereals (jowar, bajra, cotton) across Maharashtra, Karnataka, and Andhra Pradesh.
India's largest producer India grows approximately 3.5-4 million tonnes of pigeon pea annually, accounting for roughly 75% of global pigeon pea production. Key states: Maharashtra (35%), Uttar Pradesh (20%), Karnataka (15%), Madhya Pradesh (15%), Andhra Pradesh (10%).
Two dal forms Whole pigeon pea (sabut arhar) retains the outer husk - higher fibre, slower to cook, more antioxidants. Split arhar (the standard market form) is faster to cook and more digestible. Both refer to the same Cajanus cajan species.
Perennial crop Unlike most dals (which are annual crops), pigeon pea is a perennial shrub that continues producing for 3-5 years after planting - making it economically important for smallholder farmers across Maharashtra and Karnataka.
Regional Variations of Arhar Dal Across India
Arhar dal is India's most geographically versatile dal - it is consumed in all 28+ states but with dramatically different regional preparation styles, spice profiles, and cultural significance.
| Region | Local Name | Signature Preparation | Distinctive Feature |
|---|---|---|---|
| North India (UP, Bihar, Delhi) | Arhar Dal | Dal tadka with ghee + cumin | Thick consistency; heavy on ghee and garlic |
| Maharashtra | Toor Dal / Tuvar | Amti (Maharashtrian dal) | Kokum + jaggery gives sweet-sour flavour |
| Karnataka | Togari Bele | Bisi bele bath, sambhar | Tamarind-heavy; ground coconut in sambhar |
| Tamil Nadu | Thuvaram Paruppu | Sambhar, rasam | Thin consistency; tamarind + tomato base |
| Andhra & Telangana | Kandi Pappu | Pappu (simple tadka dal) | Very light spicing; emphasises dal's natural flavour |
| Gujarat | Tuver Dal | Dal dhokli (dal with wheat pasta) | Jaggery + tomato; sweet-tangy flavour profile |
| Rajasthan | Arhar / Toor | Dal bati churma | Cooked in ghee; thick and heavily spiced |
| Kerala | Thuvara Parippu | Simple thuvara parippu curry | Coconut milk added; mild and creamy |
Karnataka's togari bele (arhar dal) is used in over a dozen traditional Kannada preparations - from the iconic bisi bele bath to hospet-style dal and Udupi-style sambhar. Organic Mandya sources single-origin toor dal from Karnataka farmers - chemical-free, stone-polished, and FSSAI certified. See our complete guide to all Indian dal names for the full regional name reference across all 20+ dals.
Arhar Dal Nutritional Profile per 100 g
Source: ICMR Indian Food Composition Tables 2017. Values for raw, split, husked arhar dal.
| Nutrient | Arhar Dal (per 100 g) | % Adult Daily RDA |
|---|---|---|
| Energy (kcal) | 335 | 17% |
| Protein (g) | 22 | 40% (women) / 33% (men) |
| Carbohydrates (g) | 60.7 | - |
| Dietary Fibre (g) | 15.0 | 60% |
| Fat (g) | 1.7 | 3% |
| Iron (mg) | 5.3 | 29% (men) |
| Calcium (mg) | 73 | 7% |
| Magnesium (mg) | 134 | 34% |
| Potassium (mg) | 1392 | 30% |
| Folate / B9 (mcg) | 456 | 114% |
| Glycaemic Index | ~42 | - |
Three standout nutritional facts:
- 456 mcg folate per 100 g - 114% of the adult daily RDA for folate in a single 100 g dry serving. This is the highest folate content among all common Indian dals and makes arhar an especially important food for pregnant women and women of reproductive age.
- 15 g dietary fibre per 100 g - 60% of adult daily fibre RDA. This drives arhar's documented benefits for gut health, cholesterol management, and blood sugar stabilisation.
- GI of ~42 - classified as low-medium, meaning arhar dal produces a gradual, sustained glucose response - important for the large and growing population of Indians managing Type 2 diabetes.
Arhar Dal vs Other Common Dals
Source: ICMR IFCTs 2017. Per 100 g raw.
| Nutrient | Arhar Dal | Moong Dal | Masoor Dal | Chana Dal | Urad Dal |
|---|---|---|---|---|---|
| Protein (g) | 22 | 24 | 25 | 20 | 25 |
| Fibre (g) | 15.0 | 16.3 | 11.5 | 12.0 | 18.3 |
| Folate (mcg) | 456 | 625 | 479 | 340 | 628 |
| Iron (mg) | 5.3 | 6.7 | 7.6 | 4.9 | 9.1 |
| Calcium (mg) | 73 | 73 | 56 | 56 | 138 |
| Glycaemic Index | ~42 | ~38 | ~28 | ~8-11 | ~43 |
| Cook time | 20-25 min | 10-15 min | 15 min | 25-30 min | 30-35 min |
Arhar's comparative strengths: Highest folate among the five most common dals at 456 mcg - making it uniquely valuable for pregnancy and reproductive health. Its fibre (15 g/100 g) is among the highest, and its GI (~42) is low-medium, better than white rice (~73) or bread (~70+) but slightly higher than chana dal (~8-11) or masoor (~28).
How Is Arhar Dal Used Across India?
7 Culinary Uses of Arhar Dal:
Dal Tadka The most widely made Indian dal - cooked arhar finished with a hot ghee tadka of mustard seeds, cumin, dried red chilli, garlic, and asafoetida. The everyday dal of North Indian households.
Sambhar (South India) A thin, tamarind-based vegetable stew made with toor dal as the base - the defining preparation of South Indian cuisine. Each region (Udupi, Chettinad, Andhra) has a distinct sambhar spice profile.
Bisi Bele Bath (Karnataka) A one-pot dish of toor dal + rice + vegetables + a complex spice powder (bisi bele bath powder) - considered Karnataka's signature meal. UNESCO-nominated as part of India's intangible culinary heritage.
Dal Bati (Rajasthan) Baked wheat rolls (bati) served with thick, ghee-laden arhar dal - the classic Rajasthani festive meal.
Amti (Maharashtra) A distinctly sweet-sour toor dal made with kokum (sour fruit), jaggery, and a specific goda masala - a Maharashtrian culinary signature.
Dal Dhokli (Gujarat) Wheat flour dumplings cooked directly in spiced toor dal - a hearty one-pot Gujarati meal combining protein and carbohydrates.
Rasam A thin, peppery tamarind-toor dal soup used as both a digestive and the second course of South Indian thali meals - one of the most consumed preparations made from arhar dal in Karnataka and Tamil Nadu.
How to Cook Arhar Dal at Home? Simple Step-by-Step Method
Basic Arhar Dal Tadka (serves 4)
Ingredients: 1 cup arhar dal - 3 cups water - 1/2 tsp turmeric - salt to taste
Tadka: 1 tbsp desi ghee - 1 tsp cumin seeds - 1/2 tsp mustard seeds - 2 dried red chillies - 4 garlic cloves (minced) - pinch of asafoetida (hing) - 1 tomato (chopped)
Method:
- Rinse arhar dal 2-3 times. Soak 20 minutes (optional but reduces cooking time and improves digestion).
- Pressure cook with 3 cups water, turmeric, and salt - 3 whistles on high, then 10 minutes on low. Allow natural pressure release.
- Mash lightly to desired consistency. Add water to adjust thickness.
- For tadka: heat ghee in a small pan. Add cumin and mustard seeds - let them splutter. Add dried chilli, then garlic - saute until golden. Add tomato and hing. Cook 2 minutes.
- Pour tadka over cooked dal. Stir and serve with rice or roti.
Tip from Organic Mandya: Arhar dal requires no soaking for pressure cooking but a 20-minute soak reduces the phytic acid content, improving mineral absorption - especially relevant for vegetarians relying on dal as a primary iron source.
FAQs
Q1. What is arhar dal in English?
Arhar dal in English is called split pigeon pea. Its botanical name is Cajanus cajan. In English, "pigeon pea" refers to the whole seed, while "split pigeon pea" refers to the husked, split form used as arhar dal. In South India and West India, the same dal is called toor dal or tuvar dal. The term "pigeon pea" is used internationally and in all FAO and UN pulse databases.
Q2. What is arhar dal called in Tamil, Telugu, and Kannada?
Arhar dal is called Thuvaram Paruppu (தூவரம் பருப்பு) in Tamil, Kandi Pappu (కందిపప్పు) in Telugu, and Togari Bele (ತೊಗರಿ ಬೇಳೆ) in Kannada. In Marathi it is Tur Dal (तूर डाळ); in Gujarati Tuver Dal (તુવેર દાળ); and in Bengali Arhar Dal (অড়হর ডাল). A complete 13-language name reference is provided in Section 3 above.
Q3. What is the difference between arhar dal and toor dal?
There is no nutritional or botanical difference between arhar dal and toor dal - they are identical. Both names refer to split, husked Cajanus cajan (pigeon pea). "Arhar" is the Hindi-belt (North Indian) name for this dal; "toor" or "tuvar" is the South and West Indian name. Both are used interchangeably in recipe books, markets, and nutrition literature. Regional preference for one term over the other is purely geographic and linguistic.
Q4. Is arhar dal a good source of protein?
Yes - arhar dal provides 22 g of protein per 100 g (raw, dry), which equals approximately 40% of adult women's daily protein RDA in a single 100 g serving. According to ICMR's Indian Food Composition Tables 2017, it is one of the top plant-based protein sources among commonly consumed Indian dals. It also contains all essential amino acids, though lysine and methionine are limiting - pairing with rice (complementary amino acid profile) creates a near-complete protein source, which is the nutritional logic behind the traditional dal-rice combination.
Q5. What is the glycaemic index of arhar dal?
Arhar dal has a glycaemic index of approximately 42 - classified as low-medium GI. This means it raises blood sugar gradually compared to white rice (GI ~73) or bread (GI ~70+). Its 15 g dietary fibre per 100 g and high protein (22 g) together slow glucose absorption, making arhar dal a suitable daily staple for people managing type 2 diabetes or insulin resistance. ICMR-NIN (2024) recommends daily pulse consumption as part of a diabetes-management diet.
About This Article
Sources:
- ICMR (Indian Council of Medical Research) - Indian Food Composition Tables 2017, NIN Hyderabad. Source for all nutritional values (protein, fibre, iron, folate, GI).
- FAO (Food and Agriculture Organization) - Pulses: Nutritious Seeds for a Sustainable Future, 2016; FAOSTAT Pulse Classification Database. Source for botanical taxonomy, production data, and pigeon pea global ranking.
- ICMR-NIN - Dietary Guidelines for Indians, 2024. Source for pulse recommendations and daily protein/folate RDA values.
- International Tables of Glycemic Index and Glycemic Load Values (Atkinson et al., 2008). Source for arhar dal GI value (~42).
