Profile: Toor dal is India's favorite lentil. Arhar dal is a prominent Indian protein source. Usage In southern India, vadai is made with Toor Dal. A delicious pancake/dumpling fermented with fresh ginger. Fennel Seed and Coriander Add Spicy Flavor.
Split pigeon peas are a famous Indian pulse called "toor dal." Split pigeon peas break down easily when cooked, providing body to curries, stews, and soups. These hulled split beans are frequently eaten with rice in Indian cuisine.
Pigeon peas are a pea-shaped bean from the Cajanus group of legumes. These unusual beans have a sweet, nutty flavor and a greyish-beige outer skin. Whole and split pigeon peas are prevalent in global cuisines. These drought-resistant legumes were transported to eastern Africa thousands of years ago and became a major subsistence crop in the semi-arid climate. Pigeon peas were likely brought to the Americas via the slave trade, where they became a staple in Caribbean cuisine.
Pigeon peas are a key ingredient in Caribbean "arroz con gandules" and south Indian sambar, a lentil-based tamarind stew.
|Shelf Life:||3 Years.|
|Basic Prep:||Prepare Split Pigeon Peas by rinsing and sorting. 1 cup peas in 4 cups boiling water takes 35 to 1 hour to cook. Cooking peas longer thickens soups.|
|Ways To Use:||* Cook Indian toor dal with curry spices.
* Add body to soups and stews.
* Substitute in dips and spreads for split peas.
|Country of Origin:||India|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|