Split Pigeon Peas

Toor dal is more prevalent in Sindhi Pakistani cooking than in Punjabi — the Sindhi dal is famously sour from tamarind, a recipe that showcases toor's ability to hold texture through acidic cooking. It requires longer soaking than masoor but cooks into a thick, golden dal that pairs well with the rice-eating tradition of Sindhi households. It is also the base dal for certain curry-style gravies in the interior of Sindh.