![]() | This ![]() It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||
|
Some toor dal are sold oily (with castor oil) and some are sold without oil. What are the purposes, benefits, and drawbacks of adding (castor) oil to toor dal? 204.210.242.157 ( talk) 01:29, 15 June 2010 (UTC)
I visited this article to find out about pidgeon peas that are used in traditional British recipes. I have now discovered that these are actually varieties of the field pea, Pisum Sativum Arvense. Thet are known as pidgeon peas in Britain and possibly in other European countries as in modern times they are used primarily as pidgeon food for those who race these birds.
Source:
http://adambalic.typepad.com/the_art_and_mystery_of_fo/2007/02/left_maple_peas
It would seem ppropriate to include a clarification in this article 82.39.231.56 ( talk) 15:39, 18 January 2013 (UTC)
Whoever claimed this has a significant amount of tryptophan is a danger to themselves and others. For someone who is bipolar, it is a nasty trick. You cannot make serotonin or B12 without tryptophan: Tryptophan 0.4g - Threonine 1.6g - Isoleucine 1.6g - Leucine 3.2g - Lysine 3.1g - Methionine 0.5g - Cystine 0.5g - Phenylalanine 3.8g - Tyrosine 1.1g - Valine 1.9g - Arginine 2.7g - Histidine 1.6g - Alanine 2g - Aspartic acid 4.4g - Glutamic acid 10.3g - Glycine 1.6g - Proline 2g - Serine 2.1g
For each gram of protein you eat, you should get 18 milligrams of histidine, 25 of isoleucine, methionine and cysteine, 55 of leucine, 51 of lysine, 47 of phenylalanine and tyrosine, 27 of threonine, 7 of tryptophan and 32 of valine, according to the Institute of Medicine.
If you eat 128 grams of protein each day, this amounts to a total of 2.3 grams of histidine, 3.2 of isoleucine, methionine and cysteine, 7 of leucine, 6.5 of lysine, 6 of phenylalanine and tyrosine, 3.5 of threonine, .9 of tryptophan and 4.1 of valine. http://healthyeating.sfgate.com/recommended-levels-essential-amino-acids-3649.html
The nutrition comparison between mature/immature seed probably doesn't take into account the greater water content of the immature seed, in which case the comparison is meaningless. For the reader to have any confidence in the nutrition comparison, the chart should show the % water in each, or compare dry weights and state so. USDA needs correcting too, probably. Rtdrury ( talk) 10:33, 23 March 2014 (UTC)
Toor Dal is one of the most widely consumed staple foods of India, but the name 'Pigeon pea' is entirely unknown. It is therefore essential that the names of this staple food in various vernaculars find prominent space on this page, so that people know what they are talking about. Someone removed the entire list of names a few days ago. That person clearly did not know the importance of the list of names; perhaps he thought it was a vanity list. That is not the case and I hope the importance of the list is understood. Thank you. — Preceding unsigned comment added by 120.63.1.226 ( talk) 06:25, 3 July 2019 (UTC)
I've removed this section again. I hope the above IP editors have read WP:PLANTS#Common names and noted the emphasis placed on "used in English". Names in the removed section don't meet these guidelines. Also note the more general guidelines at WP:NOTDICTIONARY: indiscriminate lists of names or terms in other languages are not suitable content. As Justin Kunimune says, these names may be added to the respective Wikipedias of those languages, subject to their policies regarding suitable references etc. Declangi ( talk) 04:01, 27 September 2019 (UTC)
In Australia, at least, split pigeon peas are commonly sold in Indian stores under the name of toor dal. (My chain supermarket has them too.) I am an Australian of European descent and have used toor dal for years, without knowing what pigeon peas are. Given how widespread Indian cuisine and Indian grocery stores are, let's at least include toor in the article. Not sure where, though (toor is now just mentioned briefly under dry method) -- Chriswaterguy talk 07:20, 5 February 2020 (UTC)
Should Toor (Unix) be added as a disambiguation? Wikitrumpets ( talk) 00:51, 21 May 2020 (UTC)
Are these actually a pea or a lentil, or is legume the best we can do here? Would be nice to clarify this point explicitly.
See the following:
Both split peas and lentils are from the legume family they, like beans, come from a different variety of legume.
Split peas are grown specifically for drying and they split naturally when dried and lentils are the seed of a plant that is dried.
The better word for all these is pulse.
A pulse is a dry legume that grows in a pod of one to 12 seeds.
It includes beans, lentils, and peas.
Although split peas belong to the same family as beans and lentils, they are usually distinguished as a separate group because of the ways in which they are prepared.
Peas are all round or spherical and lentils are flat and round, and beans are more oval and fuller in shape.
I've gone around the block enough with all the mind-numbing Hindi synonyms of various legume products to know that little is precisely as it first seems, so merely the presence of "pea" in the name is not good enough. — MaxEnt 22:23, 8 December 2020 (UTC)
The section on dehulling methods is very confusing because it starts by saying there are two methods, but when those methods are described, there seems to be nearly no difference between them. The wet method is wet; the dry method is ... also wet.
Is the section simply a big mistake? Or is it true but requiring a better explanation? TooManyFingers ( talk) 03:34, 27 August 2021 (UTC)
Several regional names are described, and that's good. But where are they in fact commonly called "pigeon peas"? TooManyFingers ( talk) 04:13, 27 August 2021 (UTC)
![]() | This ![]() It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||
|
Some toor dal are sold oily (with castor oil) and some are sold without oil. What are the purposes, benefits, and drawbacks of adding (castor) oil to toor dal? 204.210.242.157 ( talk) 01:29, 15 June 2010 (UTC)
I visited this article to find out about pidgeon peas that are used in traditional British recipes. I have now discovered that these are actually varieties of the field pea, Pisum Sativum Arvense. Thet are known as pidgeon peas in Britain and possibly in other European countries as in modern times they are used primarily as pidgeon food for those who race these birds.
Source:
http://adambalic.typepad.com/the_art_and_mystery_of_fo/2007/02/left_maple_peas
It would seem ppropriate to include a clarification in this article 82.39.231.56 ( talk) 15:39, 18 January 2013 (UTC)
Whoever claimed this has a significant amount of tryptophan is a danger to themselves and others. For someone who is bipolar, it is a nasty trick. You cannot make serotonin or B12 without tryptophan: Tryptophan 0.4g - Threonine 1.6g - Isoleucine 1.6g - Leucine 3.2g - Lysine 3.1g - Methionine 0.5g - Cystine 0.5g - Phenylalanine 3.8g - Tyrosine 1.1g - Valine 1.9g - Arginine 2.7g - Histidine 1.6g - Alanine 2g - Aspartic acid 4.4g - Glutamic acid 10.3g - Glycine 1.6g - Proline 2g - Serine 2.1g
For each gram of protein you eat, you should get 18 milligrams of histidine, 25 of isoleucine, methionine and cysteine, 55 of leucine, 51 of lysine, 47 of phenylalanine and tyrosine, 27 of threonine, 7 of tryptophan and 32 of valine, according to the Institute of Medicine.
If you eat 128 grams of protein each day, this amounts to a total of 2.3 grams of histidine, 3.2 of isoleucine, methionine and cysteine, 7 of leucine, 6.5 of lysine, 6 of phenylalanine and tyrosine, 3.5 of threonine, .9 of tryptophan and 4.1 of valine. http://healthyeating.sfgate.com/recommended-levels-essential-amino-acids-3649.html
The nutrition comparison between mature/immature seed probably doesn't take into account the greater water content of the immature seed, in which case the comparison is meaningless. For the reader to have any confidence in the nutrition comparison, the chart should show the % water in each, or compare dry weights and state so. USDA needs correcting too, probably. Rtdrury ( talk) 10:33, 23 March 2014 (UTC)
Toor Dal is one of the most widely consumed staple foods of India, but the name 'Pigeon pea' is entirely unknown. It is therefore essential that the names of this staple food in various vernaculars find prominent space on this page, so that people know what they are talking about. Someone removed the entire list of names a few days ago. That person clearly did not know the importance of the list of names; perhaps he thought it was a vanity list. That is not the case and I hope the importance of the list is understood. Thank you. — Preceding unsigned comment added by 120.63.1.226 ( talk) 06:25, 3 July 2019 (UTC)
I've removed this section again. I hope the above IP editors have read WP:PLANTS#Common names and noted the emphasis placed on "used in English". Names in the removed section don't meet these guidelines. Also note the more general guidelines at WP:NOTDICTIONARY: indiscriminate lists of names or terms in other languages are not suitable content. As Justin Kunimune says, these names may be added to the respective Wikipedias of those languages, subject to their policies regarding suitable references etc. Declangi ( talk) 04:01, 27 September 2019 (UTC)
In Australia, at least, split pigeon peas are commonly sold in Indian stores under the name of toor dal. (My chain supermarket has them too.) I am an Australian of European descent and have used toor dal for years, without knowing what pigeon peas are. Given how widespread Indian cuisine and Indian grocery stores are, let's at least include toor in the article. Not sure where, though (toor is now just mentioned briefly under dry method) -- Chriswaterguy talk 07:20, 5 February 2020 (UTC)
Should Toor (Unix) be added as a disambiguation? Wikitrumpets ( talk) 00:51, 21 May 2020 (UTC)
Are these actually a pea or a lentil, or is legume the best we can do here? Would be nice to clarify this point explicitly.
See the following:
Both split peas and lentils are from the legume family they, like beans, come from a different variety of legume.
Split peas are grown specifically for drying and they split naturally when dried and lentils are the seed of a plant that is dried.
The better word for all these is pulse.
A pulse is a dry legume that grows in a pod of one to 12 seeds.
It includes beans, lentils, and peas.
Although split peas belong to the same family as beans and lentils, they are usually distinguished as a separate group because of the ways in which they are prepared.
Peas are all round or spherical and lentils are flat and round, and beans are more oval and fuller in shape.
I've gone around the block enough with all the mind-numbing Hindi synonyms of various legume products to know that little is precisely as it first seems, so merely the presence of "pea" in the name is not good enough. — MaxEnt 22:23, 8 December 2020 (UTC)
The section on dehulling methods is very confusing because it starts by saying there are two methods, but when those methods are described, there seems to be nearly no difference between them. The wet method is wet; the dry method is ... also wet.
Is the section simply a big mistake? Or is it true but requiring a better explanation? TooManyFingers ( talk) 03:34, 27 August 2021 (UTC)
Several regional names are described, and that's good. But where are they in fact commonly called "pigeon peas"? TooManyFingers ( talk) 04:13, 27 August 2021 (UTC)