Annam Toor Dal (Pigeon Peas) 1kg

Annam Pigeon Peas (Toor Dal) are split pigeon peas, the yellow lentil at the base of everyday South Indian cooking. They cook down to a soft, slightly sweet purée that carries tamarind and tempering better than firmer lentils do.

Best for

• Sambar and vegetable kootu
• Everyday dal with tomato and tempering
• Dal palak, dal fry and pappu with greens

How to cook it

Rinse until the water runs clear and soak for twenty to thirty minutes, which makes a noticeable difference to how evenly it breaks down. Pressure cook one cup of dal with two and a half to three cups of water and a pinch of turmeric for three to four whistles, then mash it smooth. Salt goes in after cooking, since adding it early keeps the lentils firm.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening.