The Dal Index

Toor Dal

also known as arhar, split pigeon pea

The workhorse of Indian kitchens. If a recipe just says "dal," it usually means this one. Takes a tadka beautifully and plays well with tamarind.

Cook time

~20 minutes

Texture

Soft, pourable, slightly grainy

Flavor

Mild, nutty, a little sweet

Best for

Dal tadka, sambar, everyday dal-chawal

Cook it

Dal Tadka, explained

The everyday toor dal with the sizzling finish that makes it. Thirty minutes, one pressure cooker, and the tadka technique you'll use forever.

30 min · serves 4 · 18g protein