The market · Beans and pulses · South Asia

Toor dal

Split pigeon peas, pale yellow — the everyday dal of south and west India, for sambar, rasam and Gujarati dal.

earthy · nutty · creamy

What to do with it

Classics built on it
GujaratiDal dhokliPieces of spiced wholewheat dough simmered in a sweet-sour toor dal with peanuts, jaggery and lemon — a whole meal in one pot.No one here has made it yetGujaratiHandvoA savoury cake of fermented rice and lentil batter with grated bottle gourd, baked or pan-cooked until crusty and topped with a mustard and sesame tempering.No one here has made it yetGoanKhatkhateA thick stew of many vegetables and toor dal in coconut, soured with tamarind and sharpened with tirphal — the dish of Goan Hindu festivals.No one here has made it yetSouth IndianSambarPigeon-pea lentils cooked with tamarind, vegetables and a roasted spice powder, then tempered — poured over rice, or with idli and dosa.No one here has made it yetSouth IndianRasamA thin, peppery, sour broth of tamarind and tomato, with cumin and garlic — poured over rice, or drunk from a cup.No one here has made it yet

If you can't find it

Indian grocers; also as pigeon peas.

  1. 1Red lentil
    The same weight; or yellow split peas
    You lose a little body; red lentils cook faster and break down more.

Goes with

turmerictamarindgheecurry leaf

Knowing it

Where to buy
Indian grocers. Oily toor dal is coated to keep longer; rinse it well.
Worth knowing
Cook it until it collapses completely, then whisk it smooth before tempering.

Kitchens that keep it in

Gujarat — western India, on the Arabian SeaGujaratiSweet, sour and gently hot: a largely vegetarian kitchen of gram flour, jaggery and buttermilk, of steamed and fried snacks, and a thali with a little of everything.9 classicsSouth India — the southern peninsula, between the Arabian Sea and the Bay of BengalSouth IndianRice, lentils, coconut and tamarind: fermented batters, sour broths and a sizzle of mustard seed and curry leaves, from the tiffin that starts the day to the feast on a banana leaf.10 classics

More beans and pulses

Beans and pulsesBlack beansearthy, creamy1 classicBeans and pulsesBlack lentilsearthy, creamy1 classicBeans and pulsesBlack-eyed peasearthy4 classicsBeans and pulsesButter beanscreamy, mild3 classics