Pigeon Peas — Dhuli Toor Dal

Most legumes (dal) can be found in up to four forms, sometimes making it confusing for consumers. Toor Dal is commonly used in South Indian cooking and is a great source of protein and fiber, while low in fat. When it’s split and skinned it is used in the well-known stew called Sambhar. It has a wonderfully earthy, rich taste when cooked with water, spices, and lots of root vegetables. It’s a perfect winter stew.