The pigeon pea is a perennial legume from the family Fabaceae. Since its domestication in the Indian subcontinent at least 3,500 years ago, its seeds have become a common food in Asia, Africa, and Latin America. Pigeonpea is a highly branched shrub with a woody base, slender stems and trifoliate leaves. The plant leaflets are oblong or elliptical in shape and the leaves are alternate and arranged spirally on the stems. The plant usually produces yellow flowers, but they can be yellow with streaks of purple or red. The flavor of this everyday, Gujarati-style dal comes from the pure nuttiness of split pigeon peas, boiled until tender and bolstered with spices bloomed in hot ghee. This fat-tempering technique, called vaghar in Gujarati, has many names and many uses across the country. Split chickpeas (Chana Dal), split pigeon peas(Toor Dal) and Split peas can be used interchangeably. Toor dal will cook faster than the others. Red Lentils (Masoor Dal) can be used instead of Petite yellow lentils (Mung Dal). Mung Dal will take a few minutes longer to cook through. Toor dal or Tuvar dal or Arhar dal is the split pigeon peas that is most commonly used in Indian cuisine. In Telugu, we call this Kandi pappu. We cook these pigeon peas lentils almost every day at home.