Red Gram is one of the richest source of protein

Red gram is also known as Pigeon pea or Arhar Dal or Toor Dal. It is a highly esteemed food in India, and figures in the daily food of a considerable number of people. Its tender green pods constitute a favourite vegetable in some parts. It is largely eaten in the form of split pulse as dhal. It is consumed in various ways but most often in South India it is cooked with spices and vegetables, and consumed as sambar.

Red gram is now cultivated in different parts of the world. Numerous types of red gram are known which vary in colour, size and shape of pods and seeds. Some 86 different types are grown in India. These types are grouped under two distinct varieties: Arhar (Cajanus cajan var. bicolor) mostly grown in North India and tur (C. cajan var. flavus) grown in the South.

The seeds differ in size, shape and colour of the seedcoat. Based on size, they are distinguished as large, medium and small. The seeds may be round, oval or kidney shaped. The colour of the seed may be white, light brown, dark brown and pinkish black.

The seeds of red gram are split into dhal before marketing. Both dry and wet methods are used in making dhal. In the dry method, the seeds are dried in the sun for 3-4 days and then split in a mill. The seeds are sometimes smeared with a small quantity of vegetable oil to soften the seed coat and facilitate the milling. In the wet method, the seeds are first soaked in water for 6-10 hours. Then the seeds are dried in the sun, sieved and winnowed to remove the earth, and finally split into dual in a pestle-and-mortar (chakki). This split dhal is cleaned by winnowing.