Toovar Dal

Toovar dal, also called toor (sometimes written tur) or archar. Toovar dal is most widely used in southern India, especially for making sambhars and Pepper-Tamarind Broth. It is split dried pigeon peas (from the plant Cajanus cajan) and a dark butterscotch in color; it looks like small golden chickpeas. Toovar dal is hard to find outside South Asian groceries. Like chickpeas, it takes a while to cook; allow two hours’ boiling time to get it tender.