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Toor dal

Split pigeon peas, the yellow lentil of many Indian dals. The whole pea is the seed of Cajanus cajan. Splitting and hulling leave the yellow cotyledons.

Origin

A pulse of India, also grown in East Africa and the Caribbean.

Flavour

Mild, nutty, and earthy.

How to use it

Rinse and simmer until the dal collapses, then season it in hot fat.

Storage

Airtight, cool, and dry.

Recipes using it

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