Nutty Flavored Legume—An Ayurvedic Classic
Toor dal has a rich history in Ayurvedic cooking, with its use dating back more than 3,000 years. A popular legume, Toor dal is also commonly called pigeon pea, and it is now widely used in culinary traditions throughout Asia, Africa, and South America. Toor dal has a deliciously nutty flavor that is sweet, slightly astringent, and pairs beautifully with basmati rice for a simple, well-rounded meal. Experiment with this yellow split pea in kitchari variations, as the base of a soup, or mixed into a rice pilaf. The warming qualities of toor dal make it most ideal for balancing vata and kapha, especially when prepared with digestive spices like toasted coriander and cumin seeds and served with a spoonful of ghee on top! This dal is USDA organic, non-gmo, and provides an excellent source of plant-based protein.
Toor Dal (Pigeon Peas)
- Rasa (taste): astringent, sweet
- Virya (action): heating
- Vipaka (post-digestive effect): pungent
- Doshas (constitutions): Balancing for vata and kapha, may aggravate pitta in excess
Sort 1 cup toor dal and soak for 4–8 hours or overnight.* Rinse thoroughly, place in a pot with 4 cups water, and bring to a boil. Reduce heat and simmer until the dal begins to breakdown, about 30–40 minutes. Stir frequently and add more water as needed. Makes 4 servings. *If using unsoaked beans, increase cooking time and add more water. Visit our recipe page for additional recipes, cooking tips, and more!