Toor/ Tuvar or Arhar Daal is most commonly sold and cooked in its split, skinless form. With its skin on, it is a greenish-brown color and without its skin, yellow. Toor Daal looks a lot like Chana Daal but has smaller, more yellow-colored grains. It is especially popular in west and south India. It cooks quickly and does not require to be soaked in advance.