Toor lentils are distinguished by their large grain size and a characteristic mild, nutty flavor. A staple in South Asian kitchens, they provide a satisfying texture to stews and meat dishes or serve as a versatile base alongside rice and rotis. They are the primary ingredient in traditional Sambhar and are ideal for preparing Khichidi or Rajasthani Dal Baati. For optimal results, soak the lentils for 30 minutes before cooking to achieve a soft, creamy consistency.