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Toor dal, meaning pigeon peas, is a staple ingredient in many South Asian cuisines, cherished for its versatility and nutritional benefits.
From comforting soups to hearty curries, this humble legume finds its way into a multitude of dishes, enriching them with its distinct flavour and nourishing properties.
If you’re South Asian, chances are you grew up with dal as a nourishing part of your diet. It’s the kind of meal that can soothe you after a long, exhausting journey or a stressful day at work.
I find nothing more comforting than a bowl of steaming hot dal served with rice and a generous drizzle of ghee—it’s hearty and satisfying, with an earthy, garlicky flavor that reminds me of my mom’s cooking in Mumbai.
There are many kinds of dals; in Hindi, the word refers to dried beans, lentils, or peas, and it's also the name of the simple stew-like dish prepared with these pulses.
Toor dal, also known as pigeon peas, is a perennial legume that’s been a staple in Indian households for centuries. It is a food that transcends economic and social boundaries, making it one of the most widely consumed dishes in India. Nutritious and rich in protein, toor dal is eaten twice daily in many homes throughout India, including my parent’s.
