Toor dal, also known as pigeon pea, is a versatile and widely used lentil in various cuisines. Here are some ways to use toor dal and its regional names in different languages: Toor Dal Tadka (Hindi): This is a popular Indian dish where toor dal is cooked and tempered with spices like cumin seeds, mustard seeds, curry leaves, and red chili. It is usually served with rice or roti. Sambar (Tamil): In South Indian cuisine, toor dal is a key ingredient in sambar, a flavorful lentil soup. It is combined with vegetables like drumstick, carrot, and brinjal, along with tamarind, sambar powder, and other spices. Dal Fry (Punjabi): Toor dal is cooked and then tempered with ghee, onions, garlic, and spices like cumin, turmeric, and coriander. It is a popular side dish in Punjabi cuisine, often enjoyed with roti or naan. Pappu Charu (Telugu): In Telugu cuisine, toor dal is used to make Pappu Charu, a tangy and flavorful lentil soup. It is prepared with tamarind, tomato, onions, and a special spice mix called "charu podi." Kandi Pappu (Telugu): "Kandi Pappu" is the Telugu name for toor dal. It is used in various traditional dishes like pappu pulusu (lentil stew), pappu annam (dal rice), and pappu charu (lentil soup). Arhar Dal (Bengali): Toor dal is known as "Arhar Dal" in Bengali. It is used in traditional Bengali recipes like "Dal Bori" (lentil dumplings in dal) and "Torkari" (lentil curry with vegetables). Parippu Curry (Malayalam): In Kerala cuisine, toor dal is used to make Parippu Curry, a simple and delicious lentil curry. It is flavored with coconut, spices, and curry leaves. Pigeon Pea Stew (English): Toor dal is often used to make hearty stews by combining it with vegetables, herbs, and spices. This dish is commonly known as "Pigeon Pea Stew" in English. These are just a few examples of how to use toor dal in different regional cuisines. There are numerous other traditional recipes that feature toor dal as a key ingredient, showcasing the versatility of this lentil across different cultures and languages. Recipe for Dal Fry, a popular Indian dish made with toor dal: Ingredients: 1 cup toor dal (pigeon pea lentils) 2 cups water 1 medium-sized onion, finely chopped 2 tomatoes, finely chopped 2 green chilies, slit lengthwise 1 teaspoon ginger-garlic paste 1 teaspoon cumin seeds 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon garam masala 2 tablespoons ghee or oil Salt to taste Fresh coriander leaves, chopped for garnish Instructions: Rinse the toor dal under running water until the water runs clear. In a pressure cooker, add the washed dal and 2 cups of water. Pressure cook the dal for about 5-6 whistles or until it becomes soft and mushy. Set aside. Heat ghee or oil in a pan or kadai over medium heat. Add cumin seeds and let them splutter. Then, add the chopped onions and sauté until they turn golden brown. Add the ginger-garlic paste and green chilies to the pan. Sauté for a minute until the raw smell of ginger-garlic disappears. Add the chopped tomatoes and cook until they become soft and mushy. Now, add turmeric powder, red chili powder, and garam masala. Mix well and sauté for a minute to let the spices release their flavors. Add the cooked dal to the pan and mix well with the onion-tomato mixture. Add salt to taste and adjust the consistency by adding water if needed. Simmer the dal for about 5-10 minutes on low heat, allowing the flavors to blend together. Once the dal is cooked to your desired consistency, turn off the heat. Garnish with freshly chopped coriander leaves. Your delicious Dal Fry is ready to be served! Serve it hot with steamed rice, roti, or naan. Note: You can adjust the spices according to your taste preferences. Feel free to add a squeeze of lemon juice or a dollop of butter on top for extra flavor.