A yellow coloured lentil flat on one side, oblong in shape, used widely in Indian cooking. Pigeon pea is commonly known as arhar dal or split toor (tuvar) dal. It is used with vegetables, as dried pea or can be grounded into flour. When cooked along with cereals, pigeon pea makes a balanced diet. Split peas can be pureed and served. It can also be added to salad. The most common preparation is ‘dal’. It is used to make popular dishes like the South Indian Sambar or the Gujarati Dal.