Toor Dal, also known as Arhar or Pigeon Pea, comprises a fundamental and widely used category within the dals and pulses section, serving as a daily staple in millions of households across India. Characterized by its pale yellow color, distinct earthy flavor, and ability to cook into a smooth, creamy consistency, this dal is a cornerstone of Indian vegetarian cuisine. Unlike some other dals, toor dal holds its shape moderately well when cooked but can be easily mashed to thicken curries and stews.

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