Toor Dahl is used a lot in India, and almost daily in South India. It is a great source of protein. It is used as a base in Sambar, which is a sauce or stew or vegetarian gravy (for lack of a better term), that is eaten mixed with cooked Rice, or as a side dish for Idli’s (sort of muffins) and Dosa’s (sort of crispy pancakes). It is also used as the base for a soup-like dish called Rasam (which actually means essence). While Rasam is used in a regular meal, since it has spices and herbs that have medicinal properties, it is also used with a little bit of rice when someone is sick and their digestive system is weak, or some prefer to drink it from a cup.

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