Rahar Dal (Pigeon Peas / Toor Dal)
カレーに深いコクを与える！少しリッチな「黄色いお豆」
Description
Peeled, halved pigeon peas. Called 'Toor Dal' in India, famous as the star of South Indian soup curry 'Sambar', but also eaten very heavily in Nepal, centering on plains (Terai). Less prone to crumbling than Masoor, featuring a corn-like roasted aroma and deep fluffy chestnut-like depth.
Classification: Beans, Soup Ingredient, Indian Cuisine
Shops selling Rahar Dal (Pigeon Peas / Toor Dal)
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How to use
Ingredients
- Rahar Dal(Split Pigeon Peas)
Instructions
- [Authentic Recipe]
- [Rich Bean Soup]: Soak Rahar Dal for hours, pressure cook until soft. In a pan, heat mustard oil, thoroughly fry cumin seeds, dried chilies, minced onion, tomato, garlic, ginger (Tadka), and mix into the boiled bean pot. Yields a rich, restaurant-like soup distinct from daily light Masoor Dal.
Learn more Substitutes, pairings, tips
Key spices
Cumin seeds、Onion/Tomato umami、Mustard oil
Substitutes at Japanese supermarkets
(Irreplaceable. Other beans cannot produce this corn-like roasted aroma)
Pairing
Chapati / White Rice / Ghee
Trivia
When hosting guests or on Sunday afternoons, Nepali moms choose Rahar Dal when saying 'Let's make a slightly feast-like Dal today'. The bean umami is extremely strong, making it addictive once eaten.
Eating tips & etiquette
Rather than a watery daily soup, it has a heavy thickness closer to a 'side dish (curry)'. Fits perfectly with white rice and wheat breads (Roti/Chapati).
Allergen
None