Toor Dal, also called pigeon pea, is a yellow split pea, which is mainly used to make dal and often flavoured with turmeric to make a vibrantly yellow dish. You can also use it in other recipes such as bacon and split pea soup, or in split pea and sweet potato stew.
To cook, rinse in fresh water and drain (no need to soak). Bring to the boil and simmer for 30-40 minutes or until tender. Do not eat raw.
Allergy advice: Packed in a factory that handles nuts in a separate area.
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