15 Pantry Essentials Every Indian Kitchen Needs

12. Toor dal (split pigeon peas)

Toor dal (tuvar or arhar) is a foundational lentil in many Gujarati and South Indian kitchens, forming the base for sambar, dal tadka and everyday stews. It cooks to a creamy texture and loves tempering with mustard seeds, curry leaves and asafoetida. For quicker results, wash and pressure-cook toor dal with turmeric; for deeper flavor, soak before cooking. Store dried toor dal in airtight containers away from moisture; keep a small scoop in the pantry and restock before the jar runs out. If toor is unavailable, split yellow peas or a mix of dals can work as a substitute, though the exact mouthfeel differs. Toor dal is a cost-effective source of protein and fills in as both weekday comfort food and a base for more elaborate meals when paired with vegetables or tamarind.