Pigeon Peas

Arhar Dal Or Tuvar Dal

Appears in

By Niloufer Ichaporia King

Published 2007

  • About

Arhar and tuvar are both Gujarati words for the husked, split pigeon pea (Cajanus cajan) so popular in Latin America and the West Indies. Pigeon pea is the most widely used dal in India and certainly the most important one for Parsis, who see it as the dal of choice for mori dar and the principal dal for dhansak. Look for it at Indian groceries; it’s sold coated in oil and uncoated—the choice is yours. It takes a good 45 minutes to an hour to soften.