Toor Dal, Color : Yellow for Cooking In Dishes Like Sambar

Toor dal, also known as pigeon peas, is a staple legume in Indian cuisine, prized for its slightly nutty flavor and rich protein content. Commonly found in dishes like sambar—a spicy, tangy lentil soup with vegetables—and dal tadka, where it is tempered with ghee, cumin seeds, and spices, toor dal is versatile and comforting. It can also be used in khichdi, a simple dish combining rice and lentils, perfect for quick meals or when feeling under the weather. Cooking toor dal typically involves soaking it briefly to reduce cooking time, then pressure cooking for a few whistles or simmering it in a pot until tender. It can be enhanced with various spices and served alongside rice or roti. With its long shelf life, toor dal is a nutritious and essential ingredient in many Indian households, celebrated for both its health benefits and culinary versatility.