TRS Toor Dal 1kg

TRS Toor Dal, 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.

This is the plain variety, not the oily-coated type. It needs no washing off before use beyond a normal rinse.

Best for

• Sambar
• Dal tadka and dal fry
• Gujarati dal, and rasam

How to cook it

Rinse 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.

Pack and storage

1 kg. Store in a cool, dry place in a sealed container.