Indian cooking

Indian cooking / Ingredients / Pigeon peas

Pigeon peas

legume

Pigeon peas

Toor Dal

4.3 g1 teaspoon

13 g1 tablespoon

USDA split pigeon peas: bulk density ~0.87 g/ml gives 4.3 g per level tsp

Instead of Pigeon peas

Red lentils
Use equal weight. Cooks considerably faster and breaks down into a softer, creamier consistency with an earthier taste.
Chana dal
Use equal weight. Requires longer soaking and cooking; remains firmer with a nuttier bite and less starchy thickening.
Split mung beans
Use equal weight. Cooks quickly to a lighter, more delicate, and silky texture.

Recipes with Pigeon peas

35

Sweet & Tangy Yellow Dal

Andhra Tomato Paappu

Spiced Garlic & Tomato Dal

Savoury Rice Snack

Chettinad Murungaikkai Sambhar

Drumstick Sambhar from Chettinad

Indian-Style Pasta with Tangy Lentil Curry

'Royal Salute' Dal

Fish with Lentils

All-In-One Lamb, Dal, Vegetable & Rice Curry

Goan Dalicha Ras

Spicy Turmeric Dal with Sichuan Pepper

Gujarati Surati Dal

Sweet & Spicy Dal with Chillies & Peanut

Hyderabadi Khatti Dal

Toor Dal with Curry Leaves, Tamarind, Chilli and Coriander

Cumin Seed Rasam

Kathirikkai Rasam

Aubergine (Eggplant) Rasam

Spicy Pigeon Pea Curry from Mangalore

Konkani Keerla Ambat

Bamboo Shoot Curry with Sichuan Pepper, Chilli and Tamarind

Thick Yellow Toor (Toover) Dal

Maharashtrian Amti

Lentil Curry with Tamarind and Coconut

Rice & Lentil Pancakes from Malabar

Moog aur Palak ki Dal

Dal with Spinach

Parsi Masala Ni Daar

Toor Dal with Ghee, Chilli, Roasted Peanuts and Mango Powder

Sambhar with Fresh Ground Spices

Spicy Tomato Broth with Tamarind, Chilli and Curry Leaves

Tamil Nadu Dal with Drumsticks

Tempered Yellow Dal

Tamil Nadu Piquant Soup

Thenga Chertha Ulli Sambhar

Dal with Vegetables

Vazhaiappoo Vada

Plantain Flower Patties

Fenugreek Seed Rasam

Chettinad Sambhar Podi

Chettinad Sambhar Powder

Puliyadorai Masala

Spice Mixture for Tamarind Rice

Sambhar Masala (I)

Sambhar Masala (I)