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What is the Anatomical Composition of Toor Dal?




Toor dal, also known as yellow split pigeon pea (Cajanus cajan), is a type of legume that is commonly consumed in Indian cuisine. The anatomical composition of toor dal seeds can be broken down into several distinct parts:

External Structure

1. Seed Coat (Testa): The outermost layer of the seed, which is thin and papery.

2. Hilum: A small, scar-like structure on the seed coat where the seed attaches to the pod.

Internal Structure

1. Cotyledons: Two large, fleshy leaves that provide nutrients to the developing plant.

2. Embryo: The immature plant inside the seed, consisting of the radicle (primary root), hypocotyl (stem), and cotyledons.

3. Endosperm: A starchy, nutrient-rich tissue surrounding the embryo, providing food for the developing plant.

Other Structures

1. Radicle: The primary root of the plant, which emerges from the seed during germination.

2. Hypocotyl: The stem of the plant, which connects the radicle to the cotyledons.

3. Micropyle: A small opening on the seed coat that allows water to enter the seed during germination.

Understanding the anatomical composition of toor dal seeds can provide valuable insights into their nutritional and culinary properties.

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