Tur dal in English is pigeon pea or split pigeon pea. It is also commonly known as arhar dal or red gram dal.
Tur dal, derived from the pigeon pea plant, is a staple legume in many cuisines, particularly in South Asia. It's a versatile ingredient used in soups, stews, and side dishes. The "dal" refers to the split form of the pea, making it cook faster and easier to digest.
Here's a breakdown of the terms:
- Pigeon Pea: This refers to the whole seed of the plant.
- Split Pigeon Pea: This indicates that the pigeon pea has been split in half.
- Arhar Dal: This is a common Indian name for tur dal.
- Red Gram Dal: Another name used to describe tur dal, referencing the reddish hue of the dal before cooking.
Therefore, depending on context, all these terms can be used interchangeably to refer to tur dal in English.
