Pigeon pea is commonly known as arhar dal or split toor (tuvar) dal. It has its origins in the Eastern part of peninsular India. It is both a food crop and a cover crop. It is one of the most common ...

Toor dal, or split pigeon peas, is a staple in most Indian kitchens ...

These nourishing pots of lentils can be as simple or as extravagant as you’d like. By Tejal Rao My grandmother puts a handful of whole peanuts along with the split pigeon peas in her Gujarati-style ...

Dhal has always been one of my favourite dishes. I especially like it simply – with rice and achar. Like many of you, I grew up eating dhal made primarily of yellow split peas. However, more than a ...

Let’s talk about yellow split peas. Not the kind of talk where we politely nod and smile at their nutritional value. No, this is a heart-to-heart, a love-hate saga of culinary suspense. If you have ...

This dish is a winner. The unctuously smooth noodles in a spicy tomato and toor dal sauce could seduce most mortals I know. In spite of the many ingredients, it's fairly simple to make. South Asia has ...

One of the new varieties in the field. Photo by Bill Oketch. Farmers in northern Uganda usually grow apena (pigeon peas) in their gardens. This is because this legume improves soil fertility by fixing ...

IN Jamaica gungo peas are cooked with rice and served with almost any protein. Gungo peas is also known as kardis, gandule bean, tropical green pea, kadios, Congo pea, and pigeon peas. It is a very ...