(Redirected from Cookbook:Toor dal)
Cookbook | Recipes | Ingredients | Vegetables | Legume
Pigeon peas, also arhar, red gram, toor, tuvar, are small legumes used widely in South Asian cuisines, as well as East Africa and Central America.
Toor dal, also tuvar dal, arhar dal, tuvara parrappu, are the split and often skinless pigeon peas used for cooking dals across South Asia. It is the most widely used dal in India.
Recipes using toor dal: