Dry pigeon peas as sold, usually split and hulled as toor or arhar dal for dal and sambar. A 60 g dry portion gives about 205 kcal, 13 g of protein and 5.5 g of fiber, and is very high in copper and folate, with plenty of manganese, thiamin and magnesium. Values are for hulled dal; whole peas have more fiber. Log the dry weight: pigeon peas swell to about 2.8 times their weight when cooked, so 60 g dry makes about 170 g cooked.