pigeon pea/arhar dal/toor dal

The pigeon pea is a perennial legume from the family Fabaceae. Its seeds have become a common food in Asia, Africa, and Latin America.
Pigeon Pea (also tropical green pea, Hindi: toor, Gujarati: tuver), is a beige lentil with a yellow interior. The fresh peas have a delicious nutty flavour that is very distinctive. The dried and split peas are a staple in everyday cooking as well. The famous “Gujarati Dal” is made with this pea where the balance between spicy, sweet and sour is most important.
Split Pigeon Peas are known as Toor Dal.
Recent contents
  1. karadekoolaid

    Recipe Blue Mountain Stew (Muttakos Sambhar)

    I love this recipe with a passion! It´s simple, satisfying, and uses my favourite dal - toor dal. The recipe comes from "Classic Indian Vegetarian and Grain Cookery" by Julie Sahni , although I´m writing up the recipe from memory because the original is back in Caracas! Ingredients 200 gms toor...
  2. The Late Night Gourmet

    Recipe Pelau (Trinidad Rice, Chicken, and Pigeon Peas)

    Pelau is a traditional rice dish of the French West Indies and popularized in other Caribbean countries such as Trinidad. Pelau shares its origins with pilaf and Spain's original version of their dish, paella. There were two cool things I did in making this dish: rendering the chicken fat, and...
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