Toor Daal or Pigeon Pea a brief: Toor Daal is one of the most common foods of each Indian thali it is no exaggeration to assert that this is the recipe, is prepared in every home on d daily basis in the entire region of India as it is known as the queen of grain. yellow split dry half-circled beans are also known as yellow beans, Rahar daal, Arhar daal, tuwar daal, pigeon bean, and several more names as it is being cooked in all d regions of India and other countries too so every place has their given name ...Congo pea in Africa, Gungo peas in Jamaica, Pwa Kongo in Haiti region of the Caribbean and pigeon pea in England. Though its origination has been noted in India around 5400 years ago. so here I am going to tell you about the preparation of rahar daal in five different ways - Simple Rahar or Toor daal For 2 adults Ingredient- Rahar daal :250gm Water:500ml Turmeric: 1 teaspoon salt: 1 spoon(as per of your taste) cumin or jeera: half teaspoon Desi ghee or butter: 1 tab