Thuvarai, toor or arhar dal in Hindi, is pigeon pea, the yellow split dal behind sambar, dal tadka and pappu. It was domesticated in India, in the Deccan, about 3,500 years ago. India grows and eats most of the world’s pigeon peas and still imports more from Africa and Myanmar. In 2008 ICRISAT released the world’s first hybrid pulse, a pigeon pea hybrid.
- Botanical name
- Cajanus cajan (L.) Huth
- Family
- Fabaceae
- Tamil
- Thuvarai
- Hindi
- Arhar
- Sanskrit
- Āḍhakī
- Parts used
- Seed
- Habit
- Woody pigeon pea shrub; the seed is toor dal
- Last updated
- 2026-10-27
How to recognise Thuvarai
It is an upright, woody shrub, usually one to three metres tall, often grown as a long-season annual.
The leaves have three narrow, pointed leaflets that are silvery and softly hairy beneath.
Yellow pea-flowers, often streaked with red or purple, grow in clusters at the branch tips.
The pods are flat and hairy, with diagonal grooves between the two to five round seeds.
Dried seeds are cream, brown or speckled, and split to show yellow halves.
Traditional use of Thuvarai
Kitchen
Toor dal is cooked into sambar and rasam in South India, and dal tadka and Gujarati dal in the north and west.
Indian food practice
Kitchen
Fresh green pigeon peas are cooked in Gujarati undhiyu and in Caribbean rice and peas.
Gujarati and Caribbean food practice
Farming
Farmers in the Deccan sow it with the monsoon, often intercropped with sorghum or cotton, and harvest in winter.
Deccan farm practice
Modern notes on Thuvarai
The seeds are about one-fifth protein and rich in fibre and folate.
Its deep roots let it survive dry spells and bring up nutrients from deep soil.
Pod borer caterpillars are its most damaging pest in India.
Some toor dal is coated with oil for storage, which should be washed off before cooking.
Thuvarai safety
Wash dal well before cooking, especially oil-coated toor. Cook it fully; raw pulses contain lectins.
Ecology and sourcing
Its wild relatives grow in the hills of central and southern India.
It fixes nitrogen and its fallen leaves enrich the soil.
Bees visit the flowers heavily.
Related plants
Also in Fabaceae
Questions about Thuvarai
Is toor the same as arhar?
Yes. Both are pigeon pea.
Where was Thuvarai domesticated?
In India.
Why is some toor dal oily?
Oil is added to protect it in storage.
Is Thuvarai a shrub?
Yes, a woody shrub.
Can green pigeon peas be eaten?
Yes, cooked fresh.
Sources
- Cajanus cajan (L.) Huth — Plants of the World Online, Kew (search) (accessed 2026)
- Wikidata item Q632559 (Cajanus cajan)
Educational page about a plant. It is not medical advice, not a diagnosis, and not an offer to sell. Traditional use is historical. If you need care, ask a licensed clinician. Questions: hello@meevamed.com.