Toor dahl, also known as split pigeon peas, is a popular legume in Indian cuisine. It is yellow in color and has a mild, nutty flavor. Toor dahl is often cooked into a thick stew called dal, which is a staple dish served with rice or flatbreads like roti. Rich in protein and fiber, toor dahl is a nutritious addition to meals. It is commonly used in various regional dishes across India, particularly in Gujarati and Maharashtrian cuisines. The cooking process typically involves boiling the lentils until soft and then seasoning them with spices like turmeric and cumin.