Nutty and slightly sweet, toor dal has a firm texture that softens beautifully when cooked. This yellow split pigeon pea is a fundamental ingredient in Indian cuisine, especially in South Indian dishes.
Where it comes from
Toor dal has roots in Indian agriculture, particularly in the Deccan region, where it has been cultivated for centuries and is a primary source of protein.
In the kitchen
Used in dals and curries, toor dal provides a hearty base and absorbs spices well, creating a comforting, protein-rich dish.
Across cuisines
Toor dal, or yellow split pigeon peas, have a nutty and slightly sweet flavor, softening beautifully when cooked. They are a fundamental ingredient in Indian cuisine, particularly in South Indian dishes like sambar. They are often cooked with spices and vegetables to create hearty stews and soups.
Nutrition (per 100g)
AI-estimated; model and run unavailable.
Pairs well with
