Toor

Toor most commonly refers to toor dal, the split and hulled seeds of the pigeon pea (Cajanus cajan). In Indian English it is also called arhar dal or tuvar dal, reflecting regional pronunciations of the same plant species.

The pigeon pea is a tropical legume widely grown in the Indian subcontinent and Africa. It is cultivated for its edible seeds and, in some contexts, as a green manure crop. Toor dal seeds are pale yellow and become creamy when cooked.

Toor dal is a staple in Indian cuisine, used to prepare dal curries, lentil soups, and dishes such as sambar. The dal is typically simmered until soft and then seasoned with a tempering of mustard seeds, cumin, garlic, onions, and curry leaves; regional preparations may pair it with tamarind, tomato, or coconut.

Nutritionally, toor dal provides plant protein and dietary fiber, with minerals such as iron and potassium. When prepared with minimal added fat, it remains a nutritious component of meals; soaking the seeds briefly can reduce cooking time.

Beyond cooking, the term Toor may also occur as a surname in parts of India and among diaspora communities, and it sometimes appears as a place name.