Toor Dall, also spelt tuvar or arhar dal, is the split pigeon pea, one of the most used lentils in Indian home cooking. East End Foods supplies it here as a dried pulse, and 1 kg is a single retail pack that gives a household plenty of servings. As a dry pulse it needs soaking and then boiling until tender before it becomes the soft, savoury base of a dal.
Cooking and Uses: Rinse well, then soak for around thirty minutes to an hour to shorten the cooking time. Boil, or pressure cook, until soft, then temper with cumin, garlic, ginger and chilli for a classic dal. Toor Dall is also the heart of South Indian sambar and works in soups and stews.
Keep in a cool, dry cupboard in a sealed container away from moisture. Dried pulses store well for months when kept dry.
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