Schani Toor Dal, also known as yellow pigeon peas, is a staple of Indian cuisine, prized for its aromatic profile and quick cooking time. These authentic Indian pulses feature a unique, mealy texture and a flavor profile that is both subtly sweet and pungent. They are exceptionally versatile, readily absorbing the spices and aromatics of any dish. Ideal for a wide range of traditional recipes, Toor Dal is the primary ingredient for North Indian dal tadka, Gujarati khichdi, and South Indian sambar. Its firm texture allows the peas to maintain their shape during cooking, making them an excellent accompaniment to leafy greens like spinach or hearty vegetables like tomatoes and string beans. Preparation and Cooking: Thoroughly wash and rinse the pigeon peas under running water before use. For best results, soak for 30 minutes up to four hours. - Pressure Cooker: 5 whistles - Instant Pot: 8 minutesStorage: Keep in an airtight container in a cool, dry, and dark pantry to maintain freshness. Suitable for both vegan and vegetarian culinary applications.