Pigeon Pea / Toor Dal

Khansland Pigeon Pea is organically sourced split toor dal with a distinctive yellow-gold colour, a mild, slightly nutty, sweetish flavour, and a smooth cooking character that makes it one of the most important everyday dals in South Asian cooking.

Toor dal cooks to a smooth, slightly thick consistency that is less starchy and more refined in texture than other yellow dals, making it the preferred choice for everyday dal preparations that should be clean, mellow, and comforting rather than heavy. It responds beautifully to the classic Bengali tempering approach — simple turmeric and green chili in the dal itself, finished with a tempering of ghee, dried red chili, and mustard seeds.

In drier form, toor dal is an important ingredient in Bengali mixed lentil preparations, and the whole pigeon pea is used in several slow-cooked vegetable and meat preparations where a legume with firm, distinct grain and good flavour absorption is needed. Our pigeon pea is sourced from certified organic farms and processed to remove the natural resin coating that some commercially sold toor dal has, which can cause bitterness if not properly washed.