Toor dal, also tuvar or arhar dal, is split and husked pigeon pea. In Dutch it is called gespleten duivenerwten. It is the classic yellow dal and the base of South Indian sambar.
How do you cook toor dal?
Rinse toor dal well and soak it for 30 minutes if you like. In an ordinary pan it softens in 30 to 45 minutes, much faster in a pressure cooker. Whisk it smooth and finish with a tadka.
What is oily toor dal?
Some toor dal is lightly treated with oil to help it keep. Rinse such dal a few extra times in warm water before cooking.
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Frequently asked questions
- What can I use instead of toor dal?
- Masoor dal or yellow moong dal. Both cook faster and taste a little lighter.
- What is toor dal used for?
- Dal fry, dal tadka, sambar and Gujarati dal.