Udhaiyam Brown Lentils 500g

Udhaiyam Brown Lentils 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.

Best for

• Whole masoor dal
• Soups, stews and warm lentil salads
• Khichdi where the grain should stay distinct

How to cook it

Rinse 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.

Pack and storage

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