Toor dal, also called split pigeon peas, is a type of lentil that is native to India.
The golden-yellow lentils are a dietary staple in Indian cuisine and are widely used to make flavorful dishes like sambar and dal makhani.
But sometimes, Toor dal may not be readily available at all grocery stores or markets.
Thankfully, there are a few Toor dal substitutes that you can use if you are unable to grab Toor dal from your local store.
In this blog post, we’ll be exploring the ten best substitutes for Toor dal and how to use them with the perfect ratio.
So, let’s get started with your favorite balcony coffee!
In short, "What I Can use instead of toor dal?" Chana Dal, Red Lentils, Urad Dal, Moong Dal, Split Peas, Black Eyed Peas, Kidney Beans, Garbanzo Beans, White Beans, Pigeon Peas.
What is toor dal, and what does toor dal taste like?
Toor dal, also called split pigeon peas, is a legume that is widely used in South Asian cuisine. It has an earthy, nutty flavor and a creamy texture when cooked.
Toor dal can be made into a soup or curry or combined with other ingredients to make dishes such as idli (a savory steamed cake), sambar (a lentil-based stew) and vada (fried doughnut-like snacks).
It pairs well with spices such as cumin, turmeric, ginger and chili powder for added flavor.
For added nutrition and protein content, toor dal can be mixed with other grains such as rice or quinoa. Toor dal is not only delicious but also incredibly versatile, making it a great choice for any meal.
When cooked, toor dal has a mild, earthy flavor and creamy texture. The taste of the lentils is slightly sweet and nutty, with hints of herbs and spices added in for extra flavor.
It is a favorite ingredient among many, as it can be used to make delicious curries or soups.
Toor dal also pairs well with other grains, such as rice, quinoa or bulgur wheat, making it an ideal choice for vegetarian meals.
What are the Uses of toor dal?
Toor dal is commonly used for the preparation of curries, soups, stews, dals and even snacks.
Toor dal is high protein content, and toor dal can act as a great substitute for meat-based protein sources.
It can be cooked quickly and easily due to its soft texture, which makes it perfect for busy home cooks.
In south India, toor dal is often used as the main component in sambhar – a type of spicy vegetable stew that is served with rice or roti.
In western India, it’s used as an ingredient in khichdi – which is a dish made from rice and lentils that are eaten as comfort food. I
In northern India, it’s mixed with spices such as cumin seeds, coriander powder and garam masala to make delicious curries like rajma masala or chana masala.
The combination of these spices gives the dish an appetizing aroma and flavor that goes perfectly with steamed rice or any other grain-based dish, such as chapati or naan bread.
Toor dal can also be spruced up into tasty snacks like vada pav or bhaji pav – which are deep-fried fritters that are usually served with a spicy chutney or pickle on the side.
It’s also used to make popular street foods like sev puri – where small dough balls are topped with potatoes and onions before being drizzled with chili sauce and yogurt to give them an extra burst of flavor!
Overall,toor dal has many uses in cooking that add flavor and nutrition to meals while also cutting down on preparation time significantly!
Where to buy toor dal?
If you are looking for where to buy toor dal, there are a few different places you can go. Many specialty food stores carry it, as do some international grocery stores.
You can also order online from many retailers that provide a variety of diverse flavors and types of toor dal.
Best Toor Dal Substitutes with Ratios and How to Use
The following list outlines 10 of the best substitutes for Toor dal, along with the ratio of replacement and tips on how to use them:
1. Chana Dal
This type of dal has a nutty flavor similar to Toor dal and can be used as an even 1:1 substitution.
It has a slightly firmer texture than Toor dal, making it ideal for dishes like curries and stews where you want the ingredients to hold their shape well.
2. Red Lentils
Also referred to as masoor dal, red lentils have a milder flavor than Toor dal and will break down more easily when cooked, so they’re perfect for mashed or pureed dishes like soups and daals.
Ratio or measurement: Replace 1 cup of Toor dal with ¾ cup of red lentils in any recipe!
3. Urad Dal
Urad Dal has a stronger flavor than Toor dal, but it’s still mild enough not to overpower subtle flavors in your dish.
Ratio or measurement: You can substitute 1 cup of Toor dal with ¾ cup of Urad Dal when cooking up your favorite recipes!
4. Moong Dal
When substituting Moong Dal for Toor dal, you should use double the amount in your recipe because Moong Dal is much smaller in size than the big yellowish split peas found in Toor dal.
This one works great for dishes that need long cooking times since it won’t fall apart like some other varieties do.
5. Split Peas
Green or yellow split peas are a great way to get some added nutritional value into your dish while still providing a similar flavor profile compared to Toor dal.
Ratio or measurement: Use 1 cup of split peas instead of 1 cup of Toor dal if you want an extra nutrient boost!
6. Black Eyed Peas
For an earthier taste, black-eyed peas make an excellent replication for Toor Dal.
Ratio or measurement: Replace 1 cup of Toor daL with ¾ cup black-eyed peas when making soups or stews where you want something with some extra bite!
7. Kidney Beans
If you’re looking for something with more protein content without sacrificing too much flavor, then kidney beans should be your go-to choice!
Ratio or measurement: Substitute 1 cup of Toor daL with ½ cup kidney beans for an added nutritional punch!
8. Garbanzo Beans
Also known as chickpeas, Garbanzo beans have become increasingly popular due to their high protein content as well as their sweet, nutty flavor, which makes them perfect substitutes for many recipes that call for split peas, such as curries and stews!
Ratio or measurement: Use ½ cup garbanzo beans instead of 1 cup of Toor dal.
9. White Beans
Another option that adds extra protein but still maintains a similar consistency is white beans!
Replace 1 cup of ToordaL with ½ Cup white beans when making soups or stews where you don’t want anything too chunky but still want something healthy and delicious!
10. Pigeon Peas
If you want something truly authentic, then look no further than Pigeon Peas, which come from the same family tree as its cousin, the split pea found in true Indian cuisine!
Ratio or measurement: Replace 1 cup of ToodaLwith ¾ Cup pigeon peas when using them in recipes such as dhals (lentil-based soups) or sambar (vegetable stew).
Substitute for toor dal in sambar
Mung beans are a great option for making sambar. They are high in protein, have a mild flavor and can replace toor dal in many Indian dishes.
To make the sambar with mung beans, first, rinse the beans under cold running water until the water runs clear. Soak them overnight or for at least 8 hours in an ample amount of water.
Then drain off any excess liquid and cook the mung beans along with other ingredients such as onions, garlic, tomatoes, spices like turmeric powder, red chili powder and curry leaves to make a delicious sambar.
You can also add vegetables such as potatoes or carrots to give your dish more texture and flavor. Serve hot with steamed rice or idlis for a delicious meal.
In addition to mung beans, you can also make sambar with other types of lentils, such as split chickpeas, moong dal or chana dal.
All these varieties are high in protein and have a mild flavor that pairs nicely with the spices used in Indian cooking.
Soak them overnight before using them in your recipes, and cook until they become soft to enjoy the best results.
Serve with steamed rice or idlis for a delicious meal.
Enjoy!
What is the difference between moong dal and toor dal?
Moong dal is a variety of dried, skinless split lentils that have a sweet and nutty flavor. It is lighter in color than toor dal and cooks much faster.
It has a high nutritional value, with protein, fiber, B vitamins, iron, zinc, potassium and magnesium.
Toor dal is also a type of split lentil, but it has an earthier flavor and a more peppery taste. It takes longer to cook, and its darker color comes from the husk still being attached during processing.
Toor dal has slightly more protein than moong dal as well as calcium and phosphorus for stronger bones.
Both types of dal are excellent sources of dietary fiber which helps support healthy digestion. They are also low in fat and can be used to make delicious soups, curries and side dishes.
Moong dal is perfect for quick cooking, while toor dal requires more time on the stovetop.
Both types of lentils have their own unique flavor and nutritional benefits that make them important staples in Indian cuisine. Whatever type you choose, both moong dal and toor dal are great options for a nutritious meal!
FAQs on toor dal Substitute
Q1. What is similar to toor dal?
There are several varieties of lentils (dal) that can be used in Indian cooking, and one popular option is Moong Dal.
This is a smaller, yellow-colored split pea that has a mild flavor and produces a creamy texture when cooked. It is similar to Toor Dal in that it can be used as the base for curries or soups, or it can be boiled with spices to create savory dishes.
Other alternatives include Urad Dal, Chana Dal, Masoor Dal, Rajma and Kala Chana. Each type of dal has its own unique flavor profile and nutritional benefits, so experiment to find what suits your tastes best!
Q2. Can you substitute toor dal for moong dal?
Yes, you can substitute toor dal for moong dal. Toor dal is sometimes called tuvar or arhar dal and is a heartier, more fibrous alternative to moong dal.
Toor has a slightly earthy flavor, but when cooked properly with spices, it takes on the flavors of whatever dish it’s in. It also cooks faster than moong dal making it an ideal substitute for those short on time.
Both types of lentils have their own unique taste and texture, so if you’re looking for something different from the usual moong dal, try using toor instead! With some practice and experimentation, you may find that this switch adds a pleasant twist to your favorite dishes. Enjoy!
Q3. Are yellow lentils the same as toor dal?
No, yellow lentils and toor dal are not the same. Toor dal, also called arhar or tuvar dal, is a type of split pigeon pea that has been skinned and split. It can be used in Indian cooking for curries, soups, and stews. Yellow lentils, on the other hand, are actually a variety of small dried beans that have been hulled and split into smaller pieces.
They have a slightly sweet flavor when cooked and can be used in soups, salads, casseroles, or even as an ingredient in veggie burgers. Although they are similar in color to toor dal, yellow lentils are not interchangeable with it as they will each produce very different results.
Q4. Can I use lentils instead of dal?
Yes, you can use lentils instead of dal. Lentils are an excellent substitute for dal in many Indian dishes as they have a similar flavor and texture. However, there are some dissimilarities between the two ingredients that should be taken into consideration when substituting them in a recipe. For example, lentils tend to cook much faster than dal and require less soaking time.
Additionally, the texture of cooked lentils is slightly firmer than that of cooked dal. It’s important to adjust cooking times and liquid amounts accordingly to ensure the dish comes out with the desired consistency. With these simple adjustments, it’s easy to make delicious meals with either ingredient!
Q5. Can masoor dal be used instead of toor dal?
Yes, masoor dal can be used as a substitute for toor dal. Masoor dal is a type of lentil known for its earthy flavor and robust texture. Its smaller size makes it ideal for adding to soups and stews. It cooks faster than toor dal, so you may need to modify the cooking time accordingly.
Masoor dal is also lower in calories and higher in fiber than toor dal, making it a healthier alternative. However, considering that they have different flavors and textures, the final dish may taste slightly different when made with masoor dal instead of toor dal. Experiment with both types to find out which works best in your recipes.
Q6. Is arhar dal and toor dal the same or different?
No, arhar dal and toor dal are not the same. Arhar dal is also known as yellow lentils or pigeon peas, while toor dal is a yellow split pea. They both have a mild flavor and nutty taste but vary in texture, cooking time and nutrition profile.
Arhar dal is more flavorful, has a smooth texture and takes slightly longer to cook than toor dal. It also has higher amounts of protein and fiber, while toor dal contains higher levels of carbohydrates.
Both arhar and toor dals can be used in many Indian dishes like sambar, rasam or curries for a delicious flavor. They can also be used as a snack or added to salads for a nutritious boost. No matter which one you choose, both arhar and toor dals are sure to make any meal tasty and healthy!