Classical Ayurvedic Profile & Preparation
Dal fry (toor) is a traditional Ayurvedic preparation valued for its sweet, astringent taste and neutral potency.
Traditional Preparation (Samskara)
Toor dal pressure-cooked soft, then tempered with ghee, cumin, hing, garlic and turmeric. The tempering is not garnish — it is what makes the dal digestible.
Classical Provenance: pan-Indian tradition; Bhavaprakasha (adhaki/tuvari).
Synergistic Combinations (Samyoga)
- ghee-hing-jeera tadka (essential for vata)
- with rice or roti
- lemon squeezed at serving
Contraindications & Viruddha Āhāra (Food Incompatibilities)
- Contraindication: vata excess / gas (use hing and ghee generously)
- Contraindication: kidney stone history (moderate portions)
Verified USDA Nutrition Facts for Dal fry (toor)
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 cup (200g):
| Nutrient | Per 100g | Per Serving (1 cup) |
|---|---|---|
| Energy (Calories) | 88 kcal | 176 kcal |
| Protein | 4.2 g | 8.5 g |
| Total Carbohydrates | 12.5 g | 25.0 g |
| Dietary Fiber | 2.9 g | 5.9 g |
| Total Sugars | 0.04 g | 0.07 g |
| Total Fat | 2.6 g | 5.2 g |
| Calcium | 30.7 mg | 61.5 mg |
| Iron | 1.39 mg | 2.79 mg |
| Magnesium | 36.6 mg | 73.2 mg |
| Phosphorus | 73.2 mg | 146.4 mg |
| Potassium | 278 mg | 556 mg |
| Sodium | 246 mg | 493 mg |
| Zinc | 0.56 mg | 1.12 mg |
| Copper | 0.21 mg | 0.42 mg |
| Manganese | 0.42 mg | 0.83 mg |
| Selenium | 1.7 µg | 3.4 µg |
| Vitamin C | 0.3 mg | 0.7 mg |
| Vitamin A (RAE) | 19.3 µg | 38.7 µg |
| Vitamin E | 0.10 mg | 0.19 mg |
| Vitamin K | 0.3 µg | 0.5 µg |
| Thiamin (Vitamin B1) | 0.13 mg | 0.25 mg |
| Riboflavin (Vitamin B2) | 0.04 mg | 0.08 mg |
| Niacin (Vitamin B3) | 0.58 mg | 1.17 mg |
| Vitamin B6 | 0.07 mg | 0.13 mg |
| Folate (DFE) | 85.6 µg | 171.2 µg |
| Choline | 0.9 mg | 1.9 mg |
