Toor dahl is my new favourite lentil – or is it a legume, or is it a pea… or is a pea a legume? I hastily looked it up and found it has so many other names:
- pigeon pea
- kardis
- gandule bean
- tropical green pea
- kadios
- Congo pea
- gungo pea
- gunga pea
- fio-fio
- mgbụmgbụ
- no-eye pea
- arhar dal
- togari bele
- thuvaram paruppu
- kandi pappu
- mbaazi
Whatever you call it, it originates from India and has been eaten, and no doubt enjoyed since neolithic times! One recipe I came across was quite simple, to cook it in salted water with turmeric, ginger, mango powder and garam masala, and then serve it with a simple curry (ghee, cumin seeds black mustard seeds, red chilli powder , bay leaves and asafoetida) and tomato, courgette and string beans.
There’s an interesting site with lots of useful photos here:
http://www.foodsubs.com/Lentils.html
I think I might just cook it as I cook any split peas, and then make guess what – soup!
Lois Elsden 