Omega Toor Dal Loose: split pigeon peas for sambar, dal tadka and Gujarati dal. Single 1 kg pack.
Toor dal, also called arhar dal, is the split pigeon pea, pale yellow and the most widely cooked dal in much of India. The pigeon pea is a perennial legume grown across tropical regions and eaten in South Asia, Africa, Latin America and the Caribbean. Toor dal is the base of South Indian sambar, Gujarati sweet-and-sour dal, and everyday dal tadka with rice. Soak it for 30 minutes and pressure-cook or simmer until it collapses, then whisk smooth. Keep toor dal in an airtight container in a cool, dry cupboard. For sambar, the cooked toor dal is simmered with tamarind water, sambar powder and vegetables such as drumstick, okra and pumpkin, then finished with a mustard seed and curry leaf tadka. Gujarati dal adds jaggery, kokum and peanuts for its sweet-sour taste. Toor dal also pairs well with rice and ghee for a simple comfort meal.
