Toor dal, also known as arhar dal or split pigeon peas, is a popular pulse in Indian cooking. It is light yellow in color, split and skinned, with a mild, nutty flavor. Rich in protein, fiber, and essential nutrients like iron and potassium, toor dal cooks relatively quickly and becomes creamy when boiled. It is used in various traditional Indian dishes such as sambar, dal tadka, and curries, often tempered with spices for added flavor. Toor dal is a nutritious staple that complements rice or roti well, making it a versatile and essential part of Indian cuisine.