Toor Dal (Pigeon Peas)
南インドの「サンバル」の正体！独特の風味を持つ黄色い豆
Description
Yellow split peas similar to Moong, but with a more distinct, earthy, wild flavor. The absolutely essential base bean for 'Sambar', South India's iconic sour vegetable stew.
Classification: Hardcore, Lentils/Beans, South India Essential, Pairs with Sourness
Shops selling Toor Dal (Pigeon Peas)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Toor Dal(Skinned/split pigeon peas)
Instructions
- Wash and boil with turmeric until it dissolves into a thick soup.
- Add tamarind water (sourness), vegetables, and Sambar powder, then simmer.
Learn more Substitutes, pairings, tips
Key spices
Tamarind(Sourness)、Mustard seeds
Substitutes at Japanese supermarkets
Yellow split peas
Pairing
Idli (Steamed cakes) / Dosa (Crepes)
Trivia
[Trivia] Also called Pigeon Peas. If you order a 'Meals' (set meal) at a South Indian diner, this is the soupy lentil curry they endlessly refill for free.
Eating tips & etiquette
[Unique Eating] Boiled entirely into a paste/soup to absorb tamarind sourness and vegetable umami, then heavily poured over rice and mixed by hand.
Allergen
Soy (Precaution as legume)