Schani Toor Dal, also known as yellow pigeon peas, is a staple of Indian cuisine, prized for its distinct aroma and quick cooking time. These authentic pulses feature a sweet, slightly pungent flavor and a characteristic mealy texture that readily absorbs the spices and seasonings of any dish. When cooked, they maintain their shape well, making them an ideal base for a variety of traditional preparations. This versatile ingredient is essential for creating classic regional dishes, such as North Indian dal tadka, Gujarati khichdi, and South Indian sambar. Its texture makes it an excellent accompaniment to leafy greens like spinach and fenugreek, as well as hearty vegetables like tomatoes and string beans. Cooking Instructions: Rinse and wash the peas thoroughly under running water. For best results, soak for 30 minutes to four hours. - Pressure Cooker: 5 whistles - Instant Pot: 8 minutesStorage: Store in an airtight, dry container in a cool, dark place to maintain freshness.