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| − | {{vegetable}} | [[Cookbook:Legume|Legume]] | + | {{wikipedia::Pigeon Pea|Pigeon Pea}} |
| − | [[Image:Pigeon peas2.jpg|right|thumb|Fresh pigeon peas]]
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| − | [[Image:Cajanus cajan Steve Hurst 1.jpg|right|thumb|Dried pigeon peas]]
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| − | '''Pigeon peas''', also '''arhar''', '''red gram''', '''toor''', '''tuvar''', are small [[Cookbook:Legumes|legumes]] used widely in [[Cookbook:South Asian cuisines|South Asian cuisines]], as well as [[Cookbook:African cuisines|East Africa]] and Central America.
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| − | '''Toor dal''', also '''tuvar dal''', '''arhar dal''', '''tuvara parrappu''', are the split and often skinless pigeon peas used for cooking [[Cookbook:Dal|dals]] across South Asia. It is the most widely used dal in [[Cookbook:Cuisine of India|India]].
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| − | Recipes using toor dal:
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| − | * [[Cookbook:Methi Tadka Dal|Methi Tadka Dal]]
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| − | * [[Cookbook:Khatti Dal|Khatti Dal]]
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| − | * [[Cookbook:Khichdi|Khichdi]]
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| − | * [[Cookbook:Rasam|Rasam]]
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| − | * [[Cookbook:Sambar|Sambar]]
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| − | {{Wikipedia|Pigeon pea}}
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