Ingredients: Dahl (from Hindi dal, dahl a seed, from Sanskrit dalah, dalam, a piece split off, from dalati, he splits). In India, split pigeon peas are called toor dahl (also dal, dhal). They are one of the most popular pulses—along with split chickpeas (chana dahl), urad and mung dahl. It is also called 'Tuvara Parippu' in Kerala (SW India).
In south India a popular dish Sambhar is made with this. Pigeon peas are nutritionally important, as they contain high levels of protein and the important amino acids methionine, lysine, and tryptophan.
Yellow split peas are sometimes referred to as a synonym for toor dahl and chana dahl. This is incorrect. Although the appearance is similar to chana dahl (toor dahl is thinner) split peas have a different taste and a greater tendency to thicken the liquid when cooked. Split peas are commonly used to make pea soup.