{"title":"Lentils, Pulses \u0026 Beans","description":null,"products":[{"product_id":"trs-kala-chana-1kg","title":"TRS Black Chickpeas (Kala Chana) 1kg","description":"\u003cp\u003e\u003cstrong\u003eTRS Black Chickpeas (Kala Chana)\u003c\/strong\u003e are the small, dark brown chickpeas with a firm skin and a deeper, nuttier taste than the larger white kabuli type. They hold their shape in the pot, so they stay whole in a curry instead of breaking down.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKala chana masala and Punjabi chana curry\u003c\/li\u003e\n\u003cli\u003eSundal and chaat\u003c\/li\u003e\n\u003cli\u003eSprouting, and adding to salads\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eSoak overnight, or at least eight hours, in plenty of water — they roughly double in size. Drain, rinse, then pressure cook with fresh water and a little salt for 5 to 6 whistles, or simmer for about an hour until a chickpea crushes easily between finger and thumb. Keep some of the cooking liquid back; it thickens the gravy nicely.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e1 kg. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":56162079277439,"sku":null,"price":2.87,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/ThomyLesSaucesthaicurry250ml_58_88176984-1e44-4e0a-9261-5b13dbdd81fb.png?v=1770257787"},{"product_id":"trs-masoor-dal-rote-linsen-1kg","title":"TRS Red Lentils (Masoor Dal) 1kg","description":"\u003cp\u003e\u003cstrong\u003eTRS Red Lentils (Masoor Dal)\u003c\/strong\u003e are split, skinned lentils with a bright salmon-orange colour that turns pale gold once cooked. They are the quickest dal in the cupboard — no soaking needed, and they break down to a soft purée in under half an hour.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eEveryday masoor dal with a garlic tempering\u003c\/li\u003e\n\u003cli\u003eThick lentil soups and stews\u003c\/li\u003e\n\u003cli\u003eKhichdi, and thickening vegetable dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eRinse until the water runs clear. Simmer with about 3 parts water to 1 part dal for 20 to 25 minutes, skimming the foam that rises in the first few minutes, or pressure cook for 2 whistles. Stir towards the end so it does not catch on the base. Finish with ghee or oil tempered with cumin, garlic and dried chilli.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e1 kg. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":56162081800575,"sku":null,"price":3.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/ThomyLesSaucesthaicurry250ml_40.png?v=1770253847"},{"product_id":"trs-masoor-dal-rote-linsen-500g","title":"TRS Red Lentils (Masoor Dal) 500g","description":"\u003cp\u003e\u003cstrong\u003eTRS Red Lentils (Masoor Dal)\u003c\/strong\u003e are split, skinned lentils, orange in the packet and pale gold on the plate. They need no soaking and cook faster than any other dal, which makes them the one to reach for on a weeknight.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eEveryday masoor dal\u003c\/li\u003e\n\u003cli\u003eLentil soups and one-pot stews\u003c\/li\u003e\n\u003cli\u003eKhichdi, and soft first foods\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eRinse two or three times until the water runs clear. Simmer with roughly 3 parts water to 1 part dal for 20 to 25 minutes, or pressure cook for 2 whistles, skimming the foam early on. Whisk briefly at the end if you want it smooth. A tempering of cumin, garlic and dried chilli in hot ghee finishes it.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e500 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":56162082685311,"sku":null,"price":2.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign-2026-02-04T040111.242.png?v=1770174096"},{"product_id":"trs-toor-dal-2kg","title":"TRS Toor Dal 2kg","description":"\u003cp\u003e\u003cstrong\u003eTRS Toor Dal\u003c\/strong\u003e is split pigeon pea, also sold as tuvar or arhar dal. It is the backbone of sambar and of most everyday North Indian dals, cooking down to a smooth, mildly sweet golden purée.\u003c\/p\u003e\n\u003cp\u003eThis is the larger 2 kg pack, which suits a household cooking dal several times a week.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSambar\u003c\/li\u003e\n\u003cli\u003eDal tadka and dal fry\u003c\/li\u003e\n\u003cli\u003eGujarati dal, and rasam\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eRinse two or three times. A 20 minute soak shortens the cooking but is not essential. Pressure cook with about 3 parts water to 1 part dal for 3 to 4 whistles, or simmer for 35 to 45 minutes until the grains collapse when pressed. Finish with a tempering of mustard seeds, cumin, garlic and curry leaves.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e2 kg. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":56162089632127,"sku":null,"price":7.55,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitled_design_2_59a653c0-b153-4a44-9ab7-bd459db221a0.png?v=1759489579"},{"product_id":"trs-toor-dal-1kg","title":"TRS Toor Dal 1kg","description":"\u003cp\u003e\u003cstrong\u003eTRS Toor Dal\u003c\/strong\u003e, also called tuvar or arhar dal, is split pigeon pea — the everyday lentil behind sambar and most North Indian dals. It cooks down to a smooth, mildly sweet, golden purée.\u003c\/p\u003e\n\u003cp\u003eThis is the plain variety, not the oily-coated type. It needs no washing off before use beyond a normal rinse.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSambar\u003c\/li\u003e\n\u003cli\u003eDal tadka and dal fry\u003c\/li\u003e\n\u003cli\u003eGujarati dal, and rasam\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eRinse two or three times. A 20 minute soak shortens the cooking but is not essential. Pressure cook with about 3 parts water to 1 part dal for 3 to 4 whistles, or simmer for 35 to 45 minutes until it collapses when pressed. Finish with a tempering of mustard seeds, cumin, garlic and curry leaves.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e1 kg. Store in a cool, dry place in a sealed container.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":56162089795967,"sku":null,"price":4.39,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitled_design_1_0a11f9b2-006f-420d-87d2-554c453f8034.png?v=1759489581"},{"product_id":"annam-toor-dal-1kg","title":"Annam Toor Dal (Pigeon Peas) 1kg","description":"\u003cp\u003e\u003cstrong\u003eAnnam Pigeon Peas (Toor Dal)\u003c\/strong\u003e 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.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSambar and vegetable kootu\u003c\/li\u003e\n\u003cli\u003eEveryday dal with tomato and tempering\u003c\/li\u003e\n\u003cli\u003eDal palak, dal fry and pappu with greens\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eRinse 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.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e1kg pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56576588644735,"sku":null,"price":3.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/ThomyLesSaucesthaicurry250ml_10_91a29889-a77b-409b-b966-7f7005746fe1.png?v=1770222716"},{"product_id":"annam-toor-dal-500g","title":"Annam Toor Dal 500g","description":"\u003cp\u003e\u003cstrong\u003eAnnam Toor Dal\u003c\/strong\u003e is split pigeon pea, the workhorse lentil of South Indian kitchens, in a smaller pack for households that cook dal a few times a week. It softens into a smooth, mildly sweet purée and takes a mustard-and-curry-leaf tempering well.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSambar for rice, idli and dosa\u003c\/li\u003e\n\u003cli\u003ePlain dal with tomato, garlic and green chilli\u003c\/li\u003e\n\u003cli\u003eKootu, pappu and dal with spinach or gourd\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eRinse well and soak for half an hour if you have the time. Pressure cook one cup with two and a half to three cups of water and a little turmeric and oil for three to four whistles, then whisk it smooth. Add salt and tamarind only once the dal is cooked, as both slow down softening if they go in at the start.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e500g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56576588775807,"sku":null,"price":2.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/td1.png?v=1774671285"},{"product_id":"annam-chana-dal-1kg","title":"Annam Chana Dal (Split Chickpeas) 1kg","description":"\u003cp\u003e\u003cstrong\u003eAnnam Split Chickpeas (Chana Dal)\u003c\/strong\u003e are husked, split brown chickpeas, noticeably firmer than toor or moong. They hold their shape when cooked, so you get distinct pieces rather than a smooth purée, with a nutty, mildly sweet taste.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eChana dal tadka and dal with bottle gourd\u003c\/li\u003e\n\u003cli\u003eSundal, usili and dry South Indian sides\u003c\/li\u003e\n\u003cli\u003eGrinding into vada batter and stuffing for puran poli\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eRinse and soak for at least an hour, longer if you can, as unsoaked chana dal takes a long time to give way. Pressure cook one cup with three cups of water and a pinch of turmeric for four to five whistles for a soft dal, or three whistles if you want the pieces intact. Salt at the end. For vada or sundal, soak but do not overcook.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e1kg pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56576588972415,"sku":null,"price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign_72.png?v=1769452552"},{"product_id":"annam-chana-dal-2kg","title":"Annam Chana Dal (Split Chickpeas) 2kg","description":"\u003cp\u003e\u003cstrong\u003eAnnam Split Chickpeas (Chana Dal)\u003c\/strong\u003e in a larger bag for households that cook it often. Husked and split brown chickpeas, firm enough to stay in recognisable pieces after cooking, with a nutty taste that suits both wet dals and dry stir-fried sides.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDal with bottle gourd, pumpkin or spinach\u003c\/li\u003e\n\u003cli\u003eSundal, paruppu usili and koshimbir\u003c\/li\u003e\n\u003cli\u003eTempering, where a spoonful fried in oil adds crunch\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eSoak for an hour or more before cooking, since chana dal is the slowest of the common lentils. Pressure cook one cup with three cups of water and turmeric for four to five whistles if you want it soft, or three if the dish needs whole pieces. Add salt only after it is cooked. Drain and cool it fully before grinding for vada.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e2kg pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56576589070719,"sku":null,"price":4.94,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/UdhaiyamRedLentilsMasoorDal1kg_4.png?v=1791033456"},{"product_id":"annam-urid-dal-gota-1kg","title":"Annam Urid Dal Chilka (Black Gram) 1kg","description":"\u003cp\u003e\u003cstrong\u003eAnnam Black Gram (Urid Dal Chilka)\u003c\/strong\u003e is urad split in half with the dark skin left on, which is what the word chilka refers to. It cooks softer than whole urad but keeps more texture and a deeper, earthier taste than the skinless white dal.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eUrad chilka dal with ginger and garlic\u003c\/li\u003e\n\u003cli\u003eMixed dal, panchmel dal and dhaba-style lentils\u003c\/li\u003e\n\u003cli\u003eAdding body to dosa and adai batters\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eRinse until the water runs clear and soak for about an hour. Pressure cook one cup with three cups of water and a pinch of turmeric for four to five whistles, then finish with a tempering of cumin, garlic and chilli in ghee. It thickens as it stands, so keep a little hot water aside to loosen it before serving.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e1kg pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56576589332863,"sku":null,"price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Annam_Urid_Chilka_1kg_22a5d9b4-da75-40e9-9832-52e3c7a92fdb.png?v=1768458389"},{"product_id":"annam-urid-dal-gota-500g","title":"Annam Urid Dal Gota (Black Gram) 1kg","description":"\u003cp\u003e\u003cstrong\u003eAnnam Black Gram (Urid Dal Gota)\u003c\/strong\u003e is whole urad with the skin removed, so the grains are round and white rather than black. This is the form used for batter, because it grinds to a smooth paste that traps air and gives idli and vada their lift.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eIdli and dosa batter, ground with rice or idly rawa\u003c\/li\u003e\n\u003cli\u003eMedu vada and thayir vada\u003c\/li\u003e\n\u003cli\u003ePapad and batter-based tiffin dishes\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eFor batter, rinse and soak four to six hours with a teaspoon of fenugreek seed, then grind with very little cold water until light and fluffy. Combine with soaked rice in roughly one part urad to three or four parts rice, add salt and ferment overnight in a warm place. For vada, grind thick and use the batter straight away.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e1kg pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56576589431167,"sku":null,"price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Annam_Urid_Dal_Gota_1kg.webp?v=1765863035"},{"product_id":"annam-urid-chilka-1kg","title":"Annam Urid Dal Gota (Black Gram) 500g","description":"\u003cp\u003e\u003cstrong\u003eAnnam Black Gram (Urid Dal Gota)\u003c\/strong\u003e in a smaller pack, whole skinless urad with the round white grains used for grinding rather than for dal. It is the batter lentil, valued because it whips up light and holds air through fermentation.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eIdli and dosa batter\u003c\/li\u003e\n\u003cli\u003eMedu vada, ulundu vadai and thayir vada\u003c\/li\u003e\n\u003cli\u003eUlundhu kanji and batter-based tiffin dishes\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eRinse well, then soak four to six hours, adding a teaspoon of fenugreek seed if you are making idli. Grind with small additions of cold water until the paste is smooth and visibly aerated. Mix with ground soaked rice at about one part urad to three or four parts rice, salt it and leave it to ferment overnight somewhere warm.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e500g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56576589562239,"sku":null,"price":2.1,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/URID_DAL_GOTA.png?v=1771508101"},{"product_id":"annam-kala-chana-500g","title":"Annam Kala Chana (Black Chickpeas) 500g","description":"\u003cp\u003e\u003cstrong\u003eAnnam Black Chickpeas (Kala Chana)\u003c\/strong\u003e are the small, dark, thick-skinned chickpeas, quite different from the large white kabuli variety. They stay firm and whole after cooking and have a denser, earthier taste, so they suit dishes where you want to bite into a distinct pea.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKala chana curry with onion and tomato\u003c\/li\u003e\n\u003cli\u003eSundal and dry tempered chickpea sides\u003c\/li\u003e\n\u003cli\u003eSalads and chaat with onion, lemon and coriander\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eThese need a long soak. Cover them with plenty of water for at least eight hours or overnight, as they will not soften properly otherwise. Pressure cook one cup with three cups of fresh water for six to eight whistles, with salt added only once they are tender. Keep the cooking liquid, which is dark and full of flavour, to thin the curry later.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e500g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56576589791615,"sku":null,"price":1.34,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/ThomyLesSaucesthaicurry250ml_59.png?v=1770257871"},{"product_id":"annam-kala-chana-1kg","title":"Annam Kala Chana (Black Chickpeas) 1kg","description":"\u003cp\u003e\u003cstrong\u003eAnnam Black Chickpeas (Kala Chana)\u003c\/strong\u003e in a larger pack, the small dark chickpea with a firm skin that holds its shape through long cooking. It is denser and earthier than the white kabuli chickpea and does not break down into a purée, which is why it works as well cold as hot.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKala chana masala and Punjabi-style gravies\u003c\/li\u003e\n\u003cli\u003eSundal for festivals, tempered with coconut and curry leaf\u003c\/li\u003e\n\u003cli\u003eSprouting for salads and chaat\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eSoak overnight in plenty of water; eight hours is the minimum and twelve is better. Drain, then pressure cook one cup with three cups of fresh water for six to eight whistles until they crush easily between finger and thumb. Salt after cooking. To sprout them, soak overnight, drain and leave loosely covered for a day.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e1kg pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56576589889919,"sku":null,"price":2.51,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign_73.png?v=1769452640"},{"product_id":"trs-green-lentils-500g","title":"TRS Green lentils 500g","description":"\u003cp\u003e\u003cstrong\u003eTRS Green Lentils\u003c\/strong\u003e are whole lentils with the skin left on — dark green-brown, firm, and quite different in behaviour from the split red kind. They keep their shape through cooking instead of collapsing, which makes them as useful in a salad as in a dal.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSabut masoor dal and whole lentil curries\u003c\/li\u003e\n\u003cli\u003eLentil soups, stews and salads\u003c\/li\u003e\n\u003cli\u003eSprouting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eRinse well and pick over for stones. Soaking is optional but a 30 minute soak cuts the cooking time. Simmer with about 3 parts water to 1 part lentils for 30 to 40 minutes, or pressure cook for 4 to 5 whistles, until tender but still whole. Salt at the end — added early it keeps the skins tough.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e500 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":56792523211135,"sku":null,"price":2.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/ThomyLesSaucesthaicurry250ml_71.png?v=1770259756"},{"product_id":"trs-whole-yellow-peas-500gm","title":"TRS - Whole Yellow Peas 500g","description":"\u003cp\u003e\u003cstrong\u003eTRS Whole Yellow Peas\u003c\/strong\u003e are dried whole peas with the skin on — firmer and sweeter than the split kind, and they stay whole through cooking rather than falling into a purée.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRagda for ragda pattice and Mumbai chaat\u003c\/li\u003e\n\u003cli\u003eMatar ki ghugni and pea curries\u003c\/li\u003e\n\u003cli\u003eThick soups, and sprouting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eSoak for at least eight hours or overnight — unlike split peas, these will not soften properly without it. Drain, rinse, then pressure cook with fresh water for 4 to 5 whistles, or simmer for about an hour, until a pea crushes between the fingers but still holds together. For ragda, mash a portion and stir it back to thicken.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e500 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":56792538841471,"sku":null,"price":1.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/ThomyLesSaucesthaicurry250ml_18_382a24a4-00f3-42ec-a8fc-bb0ec1c25a10.png?v=1770223936"},{"product_id":"neals-mix-dal-500g","title":"Neals Mix dal 500g","description":"\u003cp\u003eNeals Mix Dal is a blend of lentils in one 500g pack — the everyday shortcut for a panchmel or mixed dal, where several pulses cook together into something rounder than any single dal on its own.\u003c\/p\u003e\u003cp\u003eMixed dal gives you both textures at once: the softer lentils break down and thicken the pot, while the firmer ones hold their shape, so the dal has body without needing to be pureed. Finish it the usual way — a tadka of ghee or oil with cumin, dried chilli, garlic and hing poured over at the end.\u003c\/p\u003e\u003cp\u003eRinse until the water runs clear and soak for 20–30 minutes before cooking to even out the cooking times. Store sealed in a cool, dry place.\u003c\/p\u003e","brand":"Quicktrolly","offers":[{"title":"Default Title","offer_id":56944095134079,"sku":null,"price":3.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/NEALS.png?v=1771501000"},{"product_id":"annam-moong-dal-clean-500g","title":"Annam Moong Dal Clean 500g","description":"\u003cp\u003e\u003cstrong\u003eAnnam Moong Dal Clean\u003c\/strong\u003e is split, skinned moong, the small yellow lentil that cooks faster and lighter than any other common dal. It breaks down quickly into a soft, mild purée and takes on a tempering without much coaxing, which makes it the everyday weekday dal.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eEveryday moong dal tadka with cumin and garlic\u003c\/li\u003e\n\u003cli\u003ePesarattu, khichdi and ven pongal\u003c\/li\u003e\n\u003cli\u003eDal with spinach, bottle gourd or tomato\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eNo long soak is needed; fifteen minutes is plenty, and you can skip it. Pressure cook one cup with two and a half cups of water and a pinch of turmeric for two to three whistles, or simmer it in an open pot for about twenty-five minutes. Whisk it smooth, then add salt and a tempering of cumin, garlic and dried chilli in hot ghee.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e500g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56986088145279,"sku":null,"price":2.3,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/UdhaiyamRedLentilsMasoorDal1kg_2.png?v=1791033177"},{"product_id":"annam-horse-gram-1kg","title":"Annam Horse Gram 1kg","description":"\u003cp\u003e\u003cstrong\u003eAnnam Horse Gram\u003c\/strong\u003e is the small, hard, flat brown pulse known as kollu in Tamil and ulavalu in Telugu, eaten across the southern states. It is much firmer than any lentil, with a dry, earthy taste, and it needs longer cooking than its size suggests.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKollu rasam and horse gram sundal\u003c\/li\u003e\n\u003cli\u003eKollu paruppu and thogayal ground with coconut\u003c\/li\u003e\n\u003cli\u003eUlava charu and slow-cooked gravies\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eSoak it for at least eight hours, or overnight, in plenty of water. Drain, then pressure cook one cup with three to four cups of fresh water for eight to ten whistles, as it stays stubborn well past the point most pulses give way. Keep the dark cooking water, which is the base of kollu rasam. Salt only once the grains crush easily.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e1kg pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":56986199753087,"sku":null,"price":4.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/horse.png?v=1771508233"},{"product_id":"trs-black-eye-beans","title":"TRS Lobiya (Black Eye Beans) - 500g","description":"\u003cp\u003e\u003cstrong\u003eTRS Black Eye Beans (Lobiya)\u003c\/strong\u003e are small cream-coloured dried beans with a black spot where they were attached to the pod. They cook faster than most dried beans and keep a creamy centre with a mild, almost savoury taste.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLobiya masala and black eye bean curry\u003c\/li\u003e\n\u003cli\u003eSundal, and coconut stir-fries\u003c\/li\u003e\n\u003cli\u003eSoups, stews and bean salads\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eRinse and pick over. They do not strictly need an overnight soak — two to four hours is plenty, and at a push you can cook them unsoaked. Pressure cook with about 3 parts water to 1 part beans for 3 to 4 whistles, or simmer for 40 to 50 minutes until tender. Salt only at the end, or the skins stay tough.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e500 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":57048579408255,"sku":null,"price":2.65,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/blackbeans.png?v=1772376419"},{"product_id":"trs-red-kidney-beans","title":"TRS Rajma (Red Kidney Beans) 1kg","description":"\u003cp\u003e\u003cstrong\u003eTRS Red Kidney Beans (Rajma)\u003c\/strong\u003e are large dark red dried beans with a firm skin and a soft, floury inside. They are the bean for rajma — they hold their shape through a long simmer while the gravy thickens around them.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRajma masala with rice\u003c\/li\u003e\n\u003cli\u003eChilli and bean stews\u003c\/li\u003e\n\u003cli\u003eSalads, and thick soups\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eSoak overnight, or at least eight hours, and discard the soaking water. Dried kidney beans must be boiled hard — bring them to a rolling boil for at least ten minutes before the heat comes down. Then pressure cook for 6 to 8 whistles, or simmer for about 90 minutes, until a bean squashes to a paste. Mash a spoonful into the gravy to thicken it.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e1 kg. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":57048579539327,"sku":null,"price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/rajma500.png?v=1772375964"},{"product_id":"schani-soya-chunks-ctn","title":"Schani Soya Chunks 400g","description":"\u003cp\u003eSchani Soya Chunks are high-protein textured vegetable protein made from defatted soy flour. A versatile meat substitute ideal for curries, stir-fries, and pulao.\u003c\/p\u003e","brand":"Schani","offers":[{"title":"Default Title","offer_id":57048585666943,"sku":null,"price":3.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/soya_a1650833-6943-4fec-a1b0-b867639fe73d.png?v=1772382000"},{"product_id":"trs-chick-peas","title":"TRS Chick Peas 1kg","description":"\u003cp\u003e\u003cstrong\u003eTRS Chick Peas\u003c\/strong\u003e are dried kabuli chana — the large, pale, round chickpeas. Cooked from dry they have a firmer bite and a fuller, nuttier taste than tinned, and they give you the cooking liquid, which is worth keeping for the gravy.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eChole and chana masala\u003c\/li\u003e\n\u003cli\u003eHummus and blended dips\u003c\/li\u003e\n\u003cli\u003eChaat, salads and thick soups\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eSoak overnight, or at least eight hours — they take up their own volume again in water. Drain, rinse, then pressure cook with fresh water for 6 to 8 whistles, or simmer for 60 to 90 minutes until a chickpea crushes easily. A pinch of bicarbonate of soda in the soaking water softens them faster. Salt only once they are tender.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e1 kg. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":57048585732479,"sku":null,"price":3.92,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/chick_14b1ef64-a964-44df-a4ce-ff7a2d85c2c0.png?v=1772382273"},{"product_id":"trs-tapioca-sabudana","title":"TRS Sabudana (Tapioca) 500g","description":"\u003cp\u003e\u003cstrong\u003eTRS Tapioca (Sabudana)\u003c\/strong\u003e are small hard white pearls made from cassava starch. Dry they are chalky and rattle in the packet; soaked properly they swell into soft, translucent beads that stay separate rather than clumping.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSabudana khichdi\u003c\/li\u003e\n\u003cli\u003eSabudana vada\u003c\/li\u003e\n\u003cli\u003eSabudana kheer, and fasting or vrat meals\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eRinse in a sieve until the water runs clear, then soak in just enough water to sit level with the pearls — not more — for four to five hours or overnight. Done right, a pearl crushes to powder between finger and thumb with no hard white centre. Too much water and it turns to glue. Drain fully and fluff with a fork before cooking.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e500 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":57048585830783,"sku":null,"price":2.82,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/sabu_24873590-c85c-4c64-b262-0fbcc1059fda.png?v=1772382829"},{"product_id":"udhaiyam-toor-dal-1kg-price","title":"Udhaiyam Toor Dal 1kg","description":"\u003cp\u003e\u003cstrong\u003eUdhaiyam Toor Dal\u003c\/strong\u003e is split pigeon pea — tuvar or arhar dal — the lentil that sambar is built on and the everyday dal in most South Indian kitchens. It cooks down soft and golden with a mild, faintly sweet flavour.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSambar\u003c\/li\u003e\n\u003cli\u003eDal tadka, dal fry and rasam\u003c\/li\u003e\n\u003cli\u003eKootu and poriyal, where a little dal thickens the dish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eRinse two or three times until the water runs clear. Pressure cook with about 3 parts water to 1 part dal for 3 to 4 whistles, or simmer 35 to 45 minutes until it breaks down when pressed. Finish with mustard seeds, cumin, dried chilli and curry leaves in hot oil or ghee.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e1 kg. Store in a cool, dry place in a sealed container.\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57095159710079,"sku":null,"price":3.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/toor.png?v=1773237768"},{"product_id":"udhaiyam-mung-dal-1kg","title":"Udhaiyam Mung Dal 1kg","description":"\u003cp\u003e\u003cstrong\u003eUdhaiyam Mung Dal\u003c\/strong\u003e is split green gram with the skin removed, leaving small flat yellow grains. It cooks faster than almost any other dal, needs no soaking, and breaks down into a smooth pale-gold purée with a mild, clean flavour that never fights the tempering.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKhichdi and ven pongal\u003c\/li\u003e\n\u003cli\u003eEveryday yellow dal and light broths\u003c\/li\u003e\n\u003cli\u003eKosambari, payasam and sweet dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eRinse two or three times until the water runs clear. Pressure cook one cup with two and a half to three cups of water for three whistles, or simmer it uncovered for about twenty-five minutes, skimming the foam that rises early on. For a fuller, nuttier flavour, dry-roast the dal in a pan until it smells toasty before cooking — worth doing for pongal. Temper at the end with ghee, cumin, asafoetida and green chilli.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e1kg pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57095159742847,"sku":null,"price":3.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/mung.png?v=1773237537"},{"product_id":"urad-whole-gota-white-urad-dal","title":"Udhaiyam Urid Whole Gota 1kg","description":"\u003cp\u003e\u003cstrong\u003eUdhaiyam Urid Whole Gota\u003c\/strong\u003e is whole white urad dal — the black gram with its skin removed, left whole rather than split. Creamy-white, and the grain behind idli, dosa and vada batter.\u003c\/p\u003e\n\u003cp\u003eWhole gota grinds to a smoother, better-aerated batter than split urad, which is why it is the one traditionally used for idli.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eIdli and dosa batter, ground with rice\u003c\/li\u003e\n\u003cli\u003eMedu vada and uzhunnu vada\u003c\/li\u003e\n\u003cli\u003ePapad, and thick North Indian dals\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cp\u003eFor batter, soak 4 to 6 hours with a teaspoon of fenugreek seeds, then grind with cold water until light and fluffy. Combine with soaked rice and leave to ferment overnight in a warm place.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e1 kg. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57095159775615,"sku":null,"price":3.82,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/wholegota.png?v=1773237439"},{"product_id":"udhaiyam-chana-dal-1kg","title":"Udhaiyam Chana Dal 1kg","description":"\u003cp\u003eUdhaiyam Chana Dal (split Bengal gram) is a versatile pulse with a slightly sweet, nutty flavour. Used in dal preparations, chutneys, snacks and South Indian tempering, it is a true kitchen essential.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSplit Bengal gram with nutty, sweet flavour\u003c\/li\u003e\n\u003cli\u003eIdeal for dal, chutney and South Indian tempering\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57095159808383,"sku":null,"price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/chana.png?v=1773237329"},{"product_id":"udhaiyam-red-lentils-masoor-1kg","title":"Udhaiyam Red Lentils Masoor Dal 1kg","description":"\u003cp\u003eUdhaiyam Red Lentils (Masoor Dal) are premium split red lentils that cook quickly to a smooth, velvety consistency. Used worldwide in soups, stews and traditional Indian dal dishes.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eQuick-cooking split red lentils\u003c\/li\u003e\n\u003cli\u003ePerfect for dal, soups, stews and curries\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57095159873919,"sku":null,"price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/redlentils.png?v=1773237195"},{"product_id":"udhaiyam-black-urid-whole-1kg","title":"Udhaiyam Black Urid Whole 1kg","description":"\u003cp\u003eUdhaiyam Black Urid Whole are whole black lentils with a deep, earthy flavour and creamy interior. A staple for Dal Makhani, these lentils slow-cook beautifully to create rich, indulgent gravies.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhole black lentils with skin retained\u003c\/li\u003e\n\u003cli\u003eEssential for slow-cooked Dal Makhani\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57095159906687,"sku":null,"price":3.15,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/uridwhole_f839b075-4d13-4086-99ab-358143eea296.png?v=1773237640"},{"product_id":"udhaiyam-urid-dal-1kg","title":"Udhaiyam Urid Dal Split 1kg","description":"\u003cp\u003e\u003cstrong\u003eUdhaiyam Urid Dal Split 1kg\u003c\/strong\u003e is split black gram with the skin removed, so the grains are ivory-white and cook down into a thick, sticky paste rather than staying separate. That stickiness is exactly what gives idli and dosa batter its body and what makes vada hold their shape in the oil.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eIdli and dosa batter, ground with parboiled rice\u003c\/li\u003e\n\u003cli\u003eMedu vada and ulundu vadai\u003c\/li\u003e\n\u003cli\u003ePapad dough and thick South Indian dal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eFor batter, rinse until the water runs clear and soak four to six hours with a teaspoon of fenugreek seeds. Grind with very little water, adding it a splash at a time, until the paste is smooth and light and has roughly doubled in volume. Combine with soaked parboiled rice at about one part urid to three parts rice, salt it, and leave it overnight in a warm spot to ferment. Cooked as dal, one cup takes three to four whistles in a pressure cooker with three cups of water.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e1kg pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57095159939455,"sku":null,"price":3.59,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/1_21.png?v=1782471150"},{"product_id":"udhaiyam-urid-chilka-1kg","title":"Udhaiyam Urid Chilka 1kg","description":"\u003cp\u003eUdhaiyam Urid Chilka is split black gram with the skin (chilka) intact, offering a slightly coarser texture and higher fibre content. Used in dals, stuffed parathas and regional preparations across India.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSplit black gram with skin for extra fibre\u003c\/li\u003e\n\u003cli\u003eExcellent for stuffed parathas and regional dals\u003c\/li\u003e\n\u003cli\u003e\u003cbr\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57095159972223,"sku":null,"price":3.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/uridchilka.png?v=1773236948"},{"product_id":"udhaiyam-mung-chilka-1kg-20","title":"Udhaiyam Mung Chilka 500g","description":"\u003cp\u003eUdhaiyam Mung Chilka is split green gram with the skin on, providing a richer flavour and more fibre than skinless mung dal. Ideal for nutritious dals, khichdi and Bengali moong preparations.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSplit green gram with skin for added nutrition\u003c\/li\u003e\n\u003cli\u003eRicher flavour than skinless split mung\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57095160398207,"sku":null,"price":1.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/32_bb933e4a-44a1-4a8c-aee9-b2dfcaf39976.png?v=1775653557"},{"product_id":"udhaiyam-green-mung-beans-1kg","title":"Udhaiyam Green Mung Beans 1kg","description":"\u003cp\u003e\u003cstrong\u003eUdhaiyam Green Mung Beans\u003c\/strong\u003e are whole green gram — small olive-green beans with the skin intact. They cook softer than most whole pulses while still holding their shape, and have a mild, faintly sweet, grassy flavour that takes a tempering well.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSprouting for salads and sundal\u003c\/li\u003e\n\u003cli\u003eWhole green gram curry and pachai payaru\u003c\/li\u003e\n\u003cli\u003eSoups, stews and thick dal finished with coconut\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eSoak six to eight hours, or overnight, before cooking. Pressure cook one cup with two and a half cups of water for four to five whistles — the beans should give under a spoon without collapsing. To sprout them, soak eight hours, drain thoroughly, then leave them tied in a damp cloth somewhere warm for a day or two, rinsing once a day. Finish cooked beans with mustard seeds, curry leaves and grated coconut.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e1kg pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57095160463743,"sku":null,"price":3.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/green_51b33c95-0284-4208-933d-e8aa7dabdd81.png?v=1773236622"},{"product_id":"udhaiyam-soya-chunks-500g","title":"Udhaiyam Soya Chunks 500g","description":"\u003cp\u003e\u003cstrong\u003eUdhaiyam Soya Chunks\u003c\/strong\u003e are dried textured soya pieces that swell to around three times their size once soaked, turning spongy and firm with a bite close to minced meat. They carry almost no flavour of their own, which is the point — they take on whatever masala you cook them in.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSoya chunk curry and kurma\u003c\/li\u003e\n\u003cli\u003eBiryani and pulao in place of meat\u003c\/li\u003e\n\u003cli\u003eDry stir-fries, kebabs and keema-style fillings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eDrop the chunks into boiling salted water, take the pan off the heat and leave them five to ten minutes until soft all the way through. Drain, rinse under cold water and squeeze each one firmly — most of the raw, beany smell leaves with that water, so rinse and squeeze twice if you notice it. Squeeze them properly dry before frying, then brown them in oil alongside the onions so they pick up colour before the gravy goes in.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e500g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57095160529279,"sku":null,"price":4.59,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/udhiyam.png?v=1773236545"},{"product_id":"annam-whole-ragi-500g","title":"Annam Whole Ragi 500g","description":"\u003cp\u003e\u003cstrong\u003eAnnam Whole Ragi\u003c\/strong\u003e is finger millet sold as the whole grain rather than as flour, so the small round reddish-brown seeds are intact. Keeping it whole means you control what happens to it, whether that is sprouting, cooking it as a grain or grinding it fresh.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eRagi mudde and ragi ambali\u003c\/li\u003e\n\u003cli\u003eSprouting, then drying and grinding into flour\u003c\/li\u003e\n\u003cli\u003ePorridge and thick savoury gruels\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eRinse and soak the grain for six to eight hours before you do anything with it. To cook it whole, use one cup to three cups of water and simmer for around forty minutes until tender. To sprout, drain after soaking and leave loosely covered for a day or two, then sun or oven dry completely before grinding. It is naturally gluten-free.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e500g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":57257739190655,"sku":null,"price":2.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/annam-ragi_whole.jpg?v=1774981854"},{"product_id":"trs-rosecoco-beans-500g","title":"TRS Rosecoco Beans 500g","description":"\u003cp\u003e\u003cstrong\u003eTRS Rosecoco Beans\u003c\/strong\u003e are dried borlotti-type beans, speckled pink and cream in the packet and an even brown once cooked. They have a smooth, chestnut-like texture and a mild, faintly sweet flavour that suits a long, slow stew.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eEast African bean stews and githeri\u003c\/li\u003e\n\u003cli\u003eMinestrone, soups and casseroles\u003c\/li\u003e\n\u003cli\u003eBean salads, and coconut-based curries\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eSoak overnight, or at least eight hours, and throw the soaking water away. Simmer in fresh water for 60 to 75 minutes, or pressure cook for 5 to 6 whistles, until a bean crushes easily. They soften more readily than kidney beans, so check early. Salt at the end, and mash a spoonful back in if you want a thicker stew.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e500 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":57283961291135,"sku":null,"price":2.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/ROSECCO.png?v=1775310176"},{"product_id":"buy-udhaiyam-toor-dal-2kg","title":"Udhaiyam Toor Dal 2kg","description":"\u003cp\u003e\u003cstrong\u003eUdhaiyam Toor Dal\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003eThe 2 kg size suits a household cooking dal several times a week.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSambar\u003c\/li\u003e\n\u003cli\u003eDal tadka, dal fry and rasam\u003c\/li\u003e\n\u003cli\u003eKootu, and anywhere a little dal is used to thicken\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eRinse 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.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e2 kg. Keep in a cool, dry place in a sealed container.\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57305181651327,"sku":null,"price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/toor2.png?v=1785012797"},{"product_id":"udhaiyam-urid-whole-gota-2kg","title":"Udhaiyam Urid Whole Gota 2kg","description":"\u003cp\u003eUdhaiyam Urid Whole Gota (whole black gram) is the key ingredient for iconic dishes like Dal Makhani and Idli batter. These whole, unpolished lentils deliver a rich, earthy flavour and creamy texture when cooked.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57305200165247,"sku":null,"price":6.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/3_d3a45c9b-1711-41df-aee4-1264505a8dc3.png?v=1775643665"},{"product_id":"udhaiyam-brown-lentils-1-kg","title":"Udhaiyam Brown Lentils 1kg","description":"\u003cp\u003e\u003cstrong\u003eUdhaiyam Brown Lentils\u003c\/strong\u003e are whole masoor with the brown skin left on, which is what makes them behave so differently from the split red lentil. They hold their shape through cooking instead of collapsing, so they suit dishes where you want to see and feel the lentil rather than a smooth purée.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWhole masoor dal and dhaba-style dal\u003c\/li\u003e\n\u003cli\u003eLentil soups, stews and salads\u003c\/li\u003e\n\u003cli\u003eKhichdi and lentil rice dishes with texture\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eRinse well and pick over for stones. Soaking is not essential but thirty minutes shortens the cooking. Pressure cook with about two and a half parts water to one part lentils for three or four whistles, or simmer for thirty-five to forty minutes until tender but still whole. Salt near the end, as salting early keeps the skins firm. Finish with a tempering of cumin, garlic and dried chilli in ghee.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e1kg pack. Store in a cool, dry place, sealed after opening, in an airtight container.\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57305494913407,"sku":null,"price":3.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/19_332813e7-ae7e-4756-a209-ea98b87d0620.png?v=1775647267"},{"product_id":"udhaiyam-chana-dal-1kg-copy","title":"Udhaiyam Chana Dal 500g","description":"\u003cp\u003eUdhaiyam Chana Dal (split Bengal gram) is a versatile pulse with a slightly sweet, nutty flavour. Used in dal preparations, chutneys, snacks and South Indian tempering, it is a true kitchen essential.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSplit Bengal gram with nutty, sweet flavour\u003c\/li\u003e\n\u003cli\u003eIdeal for dal, chutney and South Indian tempering\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57305498157439,"sku":null,"price":1.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/20_69915b20-14e3-4993-8d43-5c39c7b1c50d.png?v=1775647470"},{"product_id":"udhaiyam-chana-dal-500g-copy","title":"Udhaiyam Chana Dal 2kg","description":"\u003cp\u003eUdhaiyam Chana Dal (split Bengal gram) is a versatile pulse with a slightly sweet, nutty flavour. Used in dal preparations, chutneys, snacks and South Indian tempering, it is a true kitchen essential.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSplit Bengal gram with nutty, sweet flavour\u003c\/li\u003e\n\u003cli\u003eIdeal for dal, chutney and South Indian tempering\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57305505825151,"sku":null,"price":5.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/22_00399b53-36aa-4064-a875-6833359b1306.png?v=1775647833"},{"product_id":"udhaiyam-brown-lentils-1-kg-copy","title":"Udhaiyam Brown Lentils 500g","description":"\u003cp\u003e\u003cstrong\u003eUdhaiyam Brown Lentils\u003c\/strong\u003e in the 500g pack are whole masoor, skin on, for a household that cooks them occasionally rather than weekly. The skin is what keeps them intact in the pot, so unlike split red lentils they finish as separate lentils in a broth rather than as a thick purée.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWhole masoor dal\u003c\/li\u003e\n\u003cli\u003eSoups, stews and warm lentil salads\u003c\/li\u003e\n\u003cli\u003eKhichdi where the grain should stay distinct\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eRinse and check for stones. Thirty minutes of soaking helps but is not required. In a pressure cooker, two and a half parts water to one part lentils for three or four whistles; in an open pot, thirty-five to forty minutes at a simmer with the lid ajar. Add salt towards the end rather than at the start, and temper with cumin, garlic and chilli in hot ghee just before serving.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e500g pack. Store in a cool, dry place, sealed after opening, in an airtight container.\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57305529221503,"sku":null,"price":0.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/23_18a96654-6fc4-47fb-914f-51bf59345d3e.png?v=1775648028"},{"product_id":"udhaiyam-green-mung-beans-whole-500g","title":"Udhaiyam Green Mung Beans Whole 500g","description":"\u003cp\u003e\u003cstrong\u003eUdhaiyam Green Mung Beans Whole\u003c\/strong\u003e are whole green gram with the skin on, mild and slightly earthy, and among the quickest of the whole pulses to cook. They are also the standard bean for sprouting at home, since they germinate reliably in a couple of days.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSprouting for salads and sundal\u003c\/li\u003e\n\u003cli\u003eWhole moong dal and pesarattu batter\u003c\/li\u003e\n\u003cli\u003eCurries, soups and stir-fries\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eRinse and soak for four to six hours, which is enough for a bean this size. Pressure cook with three parts water to one part beans for three or four whistles for a soft dal, or two whistles if you want them to hold their shape. To sprout, soak overnight, drain thoroughly, and keep them in a covered colander or tied cloth at room temperature for a day or two, rinsing once a day until the tails show.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e500g pack. Store in a cool, dry place, sealed after opening, in an airtight container.\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57305542295935,"sku":null,"price":2.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/24_1bb0ec0f-94e7-4da2-b5e2-77270ea09e53.png?v=1775648182"},{"product_id":"udhaiyam-green-mung-beans-1kg-copy","title":"Udhaiyam Green Mung Beans 2kg","description":"\u003cp\u003e\u003cstrong\u003eUdhaiyam Green Mung Beans\u003c\/strong\u003e are whole green gram — small olive-green beans with the skin intact. They cook softer than most whole pulses while still holding their shape, and have a mild, faintly sweet, grassy flavour that takes a tempering well. The 2kg bag is the one to reach for if you sprout or cook them weekly.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSprouting for salads and sundal\u003c\/li\u003e\n\u003cli\u003eWhole green gram curry and pachai payaru\u003c\/li\u003e\n\u003cli\u003eSoups, stews and thick dal finished with coconut\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eSoak six to eight hours, or overnight, before cooking. Pressure cook one cup with two and a half cups of water for four to five whistles — the beans should give under a spoon without collapsing. To sprout them, soak eight hours, drain thoroughly, then leave them tied in a damp cloth somewhere warm for a day or two, rinsing once a day. Finish cooked beans with mustard seeds, curry leaves and grated coconut.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e2kg pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57305566314879,"sku":null,"price":7.55,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/25_23b1a29f-3bdb-4adb-9780-6821cceff201.png?v=1775648409"},{"product_id":"udhaiyam-mini-soya-chunks-500gm","title":"Udhaiyam mini Soya Chunks 500g","description":"\u003cp\u003e\u003cstrong\u003eUdhaiyam Mini Soya Chunks\u003c\/strong\u003e are the small-format textured soya pieces, granule-sized rather than the large chunks. Because they are small they rehydrate in minutes and take on the flavour of a gravy more readily, and they fold into a dish where a full-size chunk would sit awkwardly.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSoya keema and stuffed paratha filling\u003c\/li\u003e\n\u003cli\u003eCurries, pulao and biryani\u003c\/li\u003e\n\u003cli\u003eStir-fries, cutlets and kebabs\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003ePour boiling salted water over the chunks and leave them for eight to ten minutes until soft, then drain and, importantly, squeeze them out firmly between your palms; the water they hold is what otherwise dilutes the whole dish. Some cooks rinse and squeeze twice. Add them once the masala base is fried and the oil has separated, so they absorb the flavour rather than dampening it, and cook a further five minutes.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e500g pack. Store in a cool, dry place, sealed after opening, in an airtight container.\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57305652330879,"sku":null,"price":3.19,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/28_d4bd355d-a46d-419b-90eb-51df71984e74.png?v=1775648953"},{"product_id":"udhaiyam-roasted-chana-daria-pottukadalai-500gm","title":"Udhaiyam Roasted Chana\/Daria (Pottukadalai) 500g","description":"\u003cp\u003e\u003cstrong\u003eUdhaiyam Roasted Chana\u003c\/strong\u003e, sold as daria or pottukadalai, is split chickpeas that have already been roasted, so they need no cooking at all. They are dry, crisp and mild, and in South Indian cooking they do a job no other ingredient does: ground into chutney, they thicken it without water and without cooking.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCoconut chutney for idli and dosa\u003c\/li\u003e\n\u003cli\u003eLadoo and sweets, ground to flour\u003c\/li\u003e\n\u003cli\u003eSnack mixtures, sundal and eating plain by the handful\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eFor chutney, grind two tablespoons with coconut, green chilli and a little water; add it a spoon at a time, as it thickens quickly and is hard to loosen again without thinning the flavour. For ladoo, grind it to a fine flour first and sieve out the coarse bits. It needs no roasting or soaking, so it can go straight into a mixture or on top of a dish for crunch.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e500g pack. Store in a cool, dry place, sealed after opening, in an airtight container so they stay crisp.\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57306182156671,"sku":null,"price":2.85,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/30_4c35f90c-f8fd-4f4d-b9b2-d7bae8772ce8.png?v=1775652908"},{"product_id":"udhaiyam-roasted-chana-daria-pottukadalai-500gm-copy","title":"Udhaiyam Roasted Chana\/Daria (Pottukadalai) 1kg","description":"\u003cp\u003e\u003cstrong\u003eUdhaiyam Roasted Chana\u003c\/strong\u003e, also called daria or pottukadalai, is pre-roasted split chickpeas that go into a dish exactly as they come out of the pack. The 1kg size suits a kitchen that makes chutney often, since a spoonful goes into almost every batch of South Indian coconut chutney.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCoconut and tomato chutney for idli, dosa and vada\u003c\/li\u003e\n\u003cli\u003eLadoo and other sweets, once ground to flour\u003c\/li\u003e\n\u003cli\u003eSundal, snack mixes and plain snacking\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eNothing needs cooking or soaking. In chutney, grind a couple of tablespoons along with the coconut and chilli, adding water slowly, because the chana keeps absorbing and a chutney that looks right in the jar will be too thick ten minutes later. Ground fine and sieved, it becomes the flour for ladoo. Whole, it adds crunch to a mixture or a salad.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e1kg pack. Store in a cool, dry place, sealed after opening, in an airtight container so they stay crisp.\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57306184778111,"sku":null,"price":5.29,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/30_4c35f90c-f8fd-4f4d-b9b2-d7bae8772ce8.png?v=1775652908"},{"product_id":"udhaiyam-mixed-lentils-500g","title":"Udhaiyam Mixed Lentils 500g","description":"\u003cp\u003e\u003cstrong\u003eUdhaiyam Mixed Lentils\u003c\/strong\u003e is a blend of several dals in one pack, for the mixed dal that many households cook when no single lentil is quite what they want. Cooked together the different lentils give a dal with more body than a single-pulse one: some break down and thicken the pot while others stay whole.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMixed dal, panchmel-style\u003c\/li\u003e\n\u003cli\u003eDal khichdi\u003c\/li\u003e\n\u003cli\u003eThick lentil soups and stews\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eRinse several times until the water runs clear and soak for at least an hour, which matters more here than with a single dal because the lentils in the mix cook at different rates and soaking evens them out. Pressure cook with three parts water to one part lentils for four or five whistles, then let the pressure drop by itself. Mash lightly against the side of the pot, adjust the consistency with hot water, and finish with a tempering of cumin, garlic, dried chilli and ghee.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e500g pack. Store in a cool, dry place, sealed after opening, in an airtight container.\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57306195722623,"sku":null,"price":2.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/31_4c62cacd-ae15-4602-9fe8-2c14cdc925c0.png?v=1775653249"},{"product_id":"udhaiyam-mixed-lentils-500g-copy","title":"Udhaiyam Mixed Lentils 1kg","description":"\u003cp\u003e\u003cstrong\u003eUdhaiyam Mixed Lentils\u003c\/strong\u003e in the 1kg pack is a blend of several dals for cooking as one. The point of a mixed dal is the texture: the softer lentils break down and thicken the pot while the firmer ones keep their shape, which gives a result no single dal manages on its own.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMixed dal and panchmel-style dal\u003c\/li\u003e\n\u003cli\u003eDal khichdi\u003c\/li\u003e\n\u003cli\u003eHearty lentil soups\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eRinse until the water runs clear, then soak for an hour or more. Soaking is worth the time with a mix, since the lentils in it soften at different speeds and an unsoaked batch finishes with some still firm. Pressure cook with three parts water to one part lentils for four or five whistles and let the pressure fall naturally. Loosen with hot water to the consistency you want, salt at the end, and pour over a tempering of cumin, garlic and dried chilli fried in ghee.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e1kg pack. Store in a cool, dry place, sealed after opening, in an airtight container.\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57306197885311,"sku":null,"price":5.09,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/31_4c62cacd-ae15-4602-9fe8-2c14cdc925c0.png?v=1775653249"}],"url":"https:\/\/quicktrolly.eu\/en-europe\/collections\/lentils-pulses-beans.oembed","provider":"Quicktrolly","version":"1.0","type":"link"}