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Tor dal are split pigeon peas which are yellow in colour and smaller than a yellow split pea. They are great for making dal and for using in curries, the Indians are masters of lentils.
Tor dal doesn't need overnight soaking, just wash first and cook for around 30-40 minutes. Tor dal is often spiced with turmeric, garlic and ginger and served with a drizzle of tadka - a spiced oil.
Allergens: none
Ingredients: Pigeon peas