Schani Toor Dal, also known as yellow pigeon peas, is a classic staple of Indian cuisine. These 100% authentic Indian pulses are characterized by a sweet, slightly pungent flavor and a distinct mealy texture that holds its shape well even after cooking. Their ability to readily absorb aromatic spices makes them a versatile foundation for a variety of traditional dishes, including North Indian dal tadka, Gujarati khichdi, and South Indian sambar vegetable stew. Toor dal pairs exceptionally well with hearty greens like spinach and fenugreek, as well as string beans and tomatoes. To prepare, soak the pigeon peas for 30 minutes up to four hours, then cook in an instant pot for 8 minutes or for five whistles in a pressure cooker. Ensure they are thoroughly rinsed under running water prior to use. For optimal freshness, store these dried pulses in an airtight container in a cool, dark pantry.