Udhaiyam Toor Dal 2kg

Udhaiyam Toor Dal in the 2 kg pack — split pigeon pea, the base of sambar and the everyday dal across South India. Mild, faintly sweet, and it cooks down to a smooth golden consistency.

The 2 kg size suits a household cooking dal several times a week.

Best for

• Sambar
• Dal tadka, dal fry and rasam
• Kootu, and anywhere a little dal is used to thicken

How to cook it

Rinse until the water runs clear. Pressure cook with roughly 3 parts water to 1 part dal for 3 to 4 whistles, or simmer for 35 to 45 minutes. Temper with mustard seeds, cumin, dried chilli and curry leaves to finish.

Pack and storage

2 kg. Keep in a cool, dry place in a sealed container.