Toor dal is a staple of South Asian cooking — specifically the split, hulled version of the pigeon pea, cooked down into a comforting lentil dish eaten across India, Pakistan, and the diaspora. It's the base of sambar in South Indian cuisine and dozens of regional dal preparations. Mild, slightly earthy in flavor, and rich in protein, toor dal is an everyday food in millions of households, simmered with turmeric, tempered with mustard seeds, and served over rice or with roti.
Nothing hits harder after a long day than a bowl of toor dal with ghee poured over steaming hot rice.
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Regional slang from around the English-speaking world — British, Australian, Irish, Caribbean, Nigerian, Filipino, AAVE, and the hyphenated-English dialects that make the internet sound local.
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(India) pigeon pea ().
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