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Toor dal (split pigeon peas)

Beans, lentils & pulses · Lentils & dals

Toor dal (split pigeon peas)

Split, skinned pigeon peas (arhar/tuvar); the everyday yellow dal for sambar, rasam and gujarati dal.

Also called: arhar dal, tuvar dal, tur dal, split pigeon peas, red gram, tuvaram paruppu, kandi pappu

Around the world: अरहर दाल, तूर दाल (hi) · துவரம் பருப்பு (ta)

A kind of lentils

16 recipes with it

Photo: Ajay Suresh from New York, NY, USA, via Wikimedia Commons (CC-BY-2.0)

What it is

Toor dal is pigeon peas that have been dried, skinned and split into flat yellow halves. It cooks to a creamy, slightly sweet purée and is the most common dal across southern and western India. It resembles chana dal and yellow split peas but is flatter, a little shinier and softer when cooked; some kinds are sold lightly oiled and need a good rinse.

Cajanus cajan

How it’s used

  • Cooked into South Indian sambar and rasam
  • Simmered as everyday dal tadka and Gujarati sweet-sour dal
  • Used in dal dhokli and bisi bele bath
  • Combined with other dals for mixed dal

Characteristics

Taste
Mild, slightly sweet and nutty.
Texture
Creamy and smooth when cooked.
When cooked
Usually pressure-cooked until mushy, then whisked smooth before tempering.
Sold as
dried
Cooking uses
Commonly cooked, Suitable for boiling

Storage

Cool, dry and dark. Keep airtight in a cool, dry place; wash oiled toor dal well before cooking.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Cool cooked legumes quickly and refrigerate; reheat until piping hot and use within a few days.

Nutrition per 100 g

Energy
343 kcal
Protein
21.7 g
Carbohydrate
62.78 g
Fat
1.49 g
Fibre
15 g
Sugars
— g

USDA FoodData Central: Pigeon peas (red gram), mature seeds, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with toor dal (split pigeon peas)

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