In India, split pigeon peas, called tur (तूर) in Marathi, toor dal (तूर दाल) or 'arhar' (अरहर) in Hindi and arehar ki dal in Urdu, kandhi pappu (కంది పప్పు) in Telugu, thuvara parippa in Kerala and thuvaram paruppu in Tamil Nadu, togari bele in Kannada are one of the most popular pulses, being an important source of protein in a mostly vegetarian diet. In regions where it grows, fresh young pods are eaten as a vegetable in dishes such as sambar. Whole pigeon peas are called arhar dal in Hindi.