Toor dal (split pigeon peas)
तूर दाल · కందిపప్పు · துவரம் பருப்பு
Dals & Pulses
The everyday dal of most of India — mild, slightly sweet, thickens as it cooks.
What to know
Needs a proper pressure-cook to break down. Undercooked toor dal stays grainy and no amount of whisking fixes it.
- Choosing it
- Look for even colour and no chalky white patches, which mean it has been stored too long.
- Storing it
- Airtight, cool and dark. Keeps about a year.
- By eye
- 1 katori ≈ 1 cup ≈ enough dal for 4
- If you cannot get it
- Try: masoor dal
Measures
- 1 cup ≈ 165 g
- 1 tbsp ≈ 13 g
Cups here are the Indian 200 ml cup, not the 240 ml US cup — a common reason a recipe does not work. Weigh where you can; the grams are the figure we cook to.