Toor Dall, known too as tuvar or arhar dal, is the split pigeon pea that features in countless Indian meals. East End Foods offers it here as a dried pulse, and 500 g is a single retail pack, a handy size for smaller households or for trying it out before buying larger. Being a dry pulse, it wants soaking and then boiling until soft to become a proper dal.
Cooking and Uses: Rinse the dall, then soak for thirty minutes to an hour to cut the cooking time. Boil or pressure cook until tender, then finish with a tempering of cumin, garlic, ginger and chilli. It also makes the base for South Indian sambar and adds body to soups and stews.
Store in a cool, dry place in a sealed container, away from damp. Kept dry, pulses last for many months.
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