Pigeon Peas

Also known as red gram, yellow lentils, arhar, or toor, pigeon peas are usually sold split without skins. This daal has a slightly nutty taste, is easy to digest, and resembles yellow split chickpeas. In Nepal, rahar ko daal is considered the king of daal, because of its delicious flavor, and it is always cooked for feasts. These lentils are available dry and oiled. The oily kind look glossy because they are coated with castor oil to prevent spoilage. Oiled pigeon peas should be rinsed in hot water before cooking.