Annam Toor Dal 500g

Annam Toor Dal 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.

Best for

• Sambar for rice, idli and dosa
• Plain dal with tomato, garlic and green chilli
• Kootu, pappu and dal with spinach or gourd

How to cook it

Rinse 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.

Pack and storage

500g pack. Store in a cool, dry place, sealed after opening.