{"title":"Dals, Lentils \u0026 Pulses","description":"\u003ch1\u003eDal, Lentils and Pulses Online in Ireland\u003c\/h1\u003e\u003cp\u003eDal is the least exciting thing in the shop and the one that tells us most about a customer. People who cook South Indian food every day buy urad and toor in 2kg bags, twice a year, without thinking about it. That is who this shelf is stocked for.\u003c\/p\u003e\u003ch3\u003eWhat is on this shelf\u003c\/h3\u003e\u003cp\u003eToor dal (thuvaram paruppu) is split pigeon pea, the base of sambar; urad dal (ulundu) is split or whole black gram, used for idli batter, vada and podi. The shelf covers urad and chana dal, whole pulses and beans, and toor and moong.\u003c\/p\u003e\u003ch3\u003eHow to choose\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eToor dal\u003c\/strong\u003e - sambar, kootu, paruppu. The 2kg bag is the standard household buy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUrad gota (whole) vs split\u003c\/strong\u003e - gota for idli and dosa batter, split for vada and podi. They are not interchangeable in batter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMoong dal and moong beans\u003c\/strong\u003e - dal for pongal and payasam, whole beans for sundal and sprouting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChana dal and masoor\u003c\/strong\u003e - chana for kootu and sundal, masoor for a quick dal that cooks in fifteen minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhole pulses\u003c\/strong\u003e - horse gram (kollu), kala chana, mochai payaru, green peas, soya chunks. The hard-to-find half of the shelf.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasted daria and fried gram\u003c\/strong\u003e - for chutney and podi, not for cooking down.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf facts\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eSub-shelves\u003c\/th\u003e\n\u003ctd\u003eToor \u0026amp; moong, urad \u0026amp; chana, whole pulses \u0026amp; beans\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePack sizes\u003c\/th\u003e\n\u003ctd\u003e500g to 5kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCountry of origin\u003c\/th\u003e\n\u003ctd\u003eIndia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eBrands we stock\u003c\/h3\u003e\u003cp\u003eHeera and Udhaiyam carry this shelf, with Swaad, Natures, Chitale Bandhu, Shan and Annam filling the rest. Udhaiyam Urid Dal Gota 2kg and Udhaiyam Toor Dhall 2kg are our two best-selling dals by a wide margin - between them they account for most of the units that leave this shelf.\u003c\/p\u003e\u003ch3\u003eGoes well with\u003c\/h3\u003e\u003cp\u003eDal and rice are bought together or not at all. Two 2kg bags plus a litre of gingelly oil clears free delivery, and the same order usually carries sambar powder and appalam. If you are stocking a pantry rather than filling a gap, start here and at the rice shelf.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBrowse:\u003c\/strong\u003e \u003ca href=\"\/collections\/rice\"\u003erice\u003c\/a\u003e \u003ca href=\"\/collections\/spices-masala\"\u003espices masalas\u003c\/a\u003e \u003ca href=\"\/collections\/cooking-oil\"\u003eoils ghee\u003c\/a\u003e \u003ca href=\"\/collections\/vathals\"\u003eappalam vathal vadagam\u003c\/a\u003e \u003ca href=\"\/collections\/udhaiyam\"\u003eudhaiyam\u003c\/a\u003e \u003ca href=\"\/collections\/heera\"\u003eheera\u003c\/a\u003e \u003ca href=\"\/collections\/swaad\"\u003eswaad\u003c\/a\u003e\u003c\/p\u003e\u003ch3\u003eQuestions people ask\u003c\/h3\u003e\u003ch4\u003eWhat is the difference between urad gota and split urad dal?\u003c\/h4\u003e\u003cp\u003eGota is the whole skinned black gram; split is the same pulse broken in half. Use gota for idli and dosa batter because it traps more air when ground. Split urad is for vada, podi and seasoning.\u003c\/p\u003e\u003ch4\u003eWhich dal do I need for sambar?\u003c\/h4\u003e\u003cp\u003eToor dal, also sold as thuvaram paruppu or arhar dal. Around 100g cooked soft is enough for a family sambar.\u003c\/p\u003e\u003ch4\u003eDo you sell horse gram and mochai?\u003c\/h4\u003e\u003cp\u003eYes. Horse gram (kollu) and mochai payaru are both on this shelf, along with kala chana, green peas and soya chunks. They are among the items customers tell us they cannot find anywhere else in Ireland.\u003c\/p\u003e\u003ch4\u003eHow should dal be stored?\u003c\/h4\u003e\u003cp\u003eCool, dry and airtight. Storage instructions are printed on every pack. In a damp kitchen, transfer a 5kg bag into two sealed containers rather than leaving it open.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eNobody should ever miss home. Free delivery over 50 euro, all 32 counties.\u003c\/em\u003e\u003c\/p\u003e","products":[{"product_id":"udhaiyam-urid-dal-gota-1kg","title":"Udhaiyam Urid Dal \/ Gota 1Kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eGrinder rumbling late on Sunday night, and soft idlis waiting on Monday morning.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Whole skinless urad dal (gota)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 1 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Udhaiyam, Chennai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Idli and dosa batter, medu vada\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eUrad dal, also called ulutham paruppu \/ ulundu (Tamil) · uzhunnu parippu (Malayalam) · uddina bele (Kannada) · minapa pappu (Telugu) · udid dal (Marathi) · adad ni dal (Gujarati) · maah di dal (Punjabi) · biulir dal \/ kalai dal (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eUdhaiyam dals are made by Udhaiyams Agro Foods in Thiruvotriyur, Chennai, which says the Udhaiyam name has been in the market for 85 years. Gota is urad with the black skin taken off but the lentil left whole rather than split, the ulundhu most Tamil homes keep for batter.\u003c\/p\u003e\n\u003cp\u003eWhole urad grinds up lighter and fluffier than split, which is why it is the one for idli, dosa and medu vada. Ground cold and on its own, it gives idlis their spring and vadas their crisp shell. Choosing between urad? Gota for batter and vada, split urad for tempering and podi, chilka (with skin) for dal makhani.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Add ice-cold water a little at a time while grinding. Warm batter comes out flat and dense.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/annam-idli-rice-5kgs\"\u003eAnnam Idli Rice\u003c\/a\u003e, \u003ca href=\"\/products\/idlimate-ib-idli-cooker-16\"\u003eIdlimate Idli Cooker\u003c\/a\u003e, \u003ca href=\"\/products\/suswaad-idli-chilli-powder-sesame-100g\"\u003eSuswaad Idli Chilli Powder\u003c\/a\u003e\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":55811200156022,"sku":null,"price":4.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/ABLOC00563.webp?v=1750517414"},{"product_id":"udhaiyam-urid-split-2kg","title":"Udhaiyam Urad Dal Split 2kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eA vadai malai for Anjaneyar, a hundred small vadais threaded onto string.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Split urad dal without skin (ulutham paruppu)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 2 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Udhaiyam, Thiruvotriyur, Chennai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Tempering, vadai, dosa and idli batter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eUrad dal, also called ulutham paruppu \/ ulundu (Tamil) · uzhunnu parippu (Malayalam) · uddina bele (Kannada) · minapa pappu (Telugu) · udid dal (Marathi) · adad ni dal (Gujarati) · maah di dal (Punjabi) · biulir dal \/ kalai dal (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eUdhaiyam dals are made by Udhaiyams Agro Foods Pvt Ltd in Thiruvotriyur, Chennai, which says the Udhaiyam name has been in the market for 85 years. This is 100% split black gram with the skin taken off: the pale, halved ulutham paruppu.\u003c\/p\u003e\n\u003cp\u003eA teaspoon in hot oil with mustard is where every poriyal and chutney tempering begins, turning golden and crunchy. Soaked and ground, it makes a light, fluffy batter. Choosing between Udhaiyam urad? Split for tempering and quick batter, gota (whole, skinless) for idli and medu vadai, and chilka with skin for a darker dal.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Add urad dal to the oil a few seconds after the mustard pops, and take the pan off when it turns light gold.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/udhaiyam-chana-dhal-1kg\"\u003eUdhaiyam Chana Dal\u003c\/a\u003e, \u003ca href=\"\/products\/swaad-mustard-seeds-black-100gms\"\u003eSwaad Mustard Seeds Black\u003c\/a\u003e, \u003ca href=\"\/products\/lg-asafoetida-hing-cake-100g\"\u003eLG Asafoetida (Hing) Cake\u003c\/a\u003e\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":55811232596342,"sku":null,"price":8.39,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/Udhaiyam-urid-dal-split.webp?v=1753458976"},{"product_id":"udhaiyam-toor-dhall-2kg","title":"Udhaiyam TOOR DHALL - 2KG","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eThe dal behind a proper Sunday sambar.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Split, skinned toor (pigeon pea) lentils\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 2 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Udhaiyam, Tamil Nadu\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Sambar, paruppu, rasam, dal tadka\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eToor dal, also called thuvaram paruppu (Tamil) · thuvara parippu (Malayalam) · togari bele (Kannada) · kandi pappu (Telugu) · arhar dal (Hindi, Bengali) · tur dal (Marathi) · tuver dal (Gujarati) · arhar di dal (Punjabi).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eOne ingredient: peeled toor lentils. Toor cooks down soft and creamy, which is why South Indian kitchens use it for sambar and paruppu. Choosing between dals? Toor gives body and a nutty depth; moong dal cooks faster and lighter; urad is for batter, not for sambar.\u003c\/p\u003e\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eRinse 1 cup of dal until the water runs mostly clear.\u003c\/li\u003e\n\u003cli\u003ePressure cook with 3 cups water, a pinch of turmeric and a few drops of oil for 3–4 whistles (or simmer 40–45 minutes, covered).\u003c\/li\u003e\n\u003cli\u003eMash well, then add to your sambar or temper with ghee, cumin and garlic for plain paruppu.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Soak for 30 minutes before cooking and it will mash smoother with fewer whistles.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/mtr-sambar-powder-200gms\"\u003eMTR Sambar Powder\u003c\/a\u003e, \u003ca href=\"\/products\/tumkur-tamarind-200gms\"\u003eTumkur Tamarind\u003c\/a\u003e, \u003ca href=\"\/products\/lg-asafoetida-hing-cake-100g\"\u003eLG Asafoetida\u003c\/a\u003e, \u003ca href=\"\/products\/udhaiyam-moong-dhal-1kg\"\u003eUdhaiyam Moong Dal\u003c\/a\u003e\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":55811232629110,"sku":null,"price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/UDHAYAM-TOOR-DHALL-2KG-4_1800x1800_18976ec2-758d-453f-b086-dcc1d0baa3d3.jpg?v=1753458675"},{"product_id":"udhaiyam-moong-dhal-2kg","title":"Udhaiyam Moong Dal 2kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003ePongal morning in Margazhi, pepper and ghee, and kolams still wet outside.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Split, peeled moong dal (paasi paruppu)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 2 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Udhaiyam, Chennai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Ven pongal, kootu, moong dal payasam\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eMoong dal, also called paasi paruppu (Tamil) · cherupayar parippu (Malayalam) · hesaru bele (Kannada) · pesara pappu (Telugu) · mug dal (Marathi) · mag ni dal (Gujarati) · moongi di dal (Punjabi) · muger dal (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eUdhaiyam dals come from Udhaiyams Agro Foods in Thiruvotriyur, Chennai, which says the Udhaiyam name has been in the market for 85 years. This bag is their moong dal, in the two-kilo size.\u003c\/p\u003e\n\u003cp\u003eThis is paasi paruppu: peeled, split moong, small and pale yellow. It needs no soaking and goes soft in two whistles, which is why it ends up in so much: ven pongal, kootu, a plain dal with ghee, and sweet paasi paruppu payasam. Choosing between dals? Moong for pongal and kootu; toor for sambar; chana dal for vadai and tempering.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Dry-roast the moong in a pan until it smells nutty before it goes into pongal. It makes all the difference.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/grb-pure-ghee-500ml\"\u003eGRB Pure Ghee\u003c\/a\u003e, \u003ca href=\"\/products\/heera-black-pepper-whole-100g\"\u003eHeera Black Pepper Whole\u003c\/a\u003e, \u003ca href=\"\/products\/swaad-cumin-whole-100gms\"\u003eSwaad Cumin Whole\u003c\/a\u003e\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":55811232694646,"sku":null,"price":8.39,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/MoongDhal-2022-06-04T170722.165_1800x1800_5533345e-09c1-4995-93ce-a0474db23f27.webp?v=1753458637"},{"product_id":"udhaiyam-moong-beans-2kg","title":"Udhaiyam Moong Beans 2kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eTied in a damp cloth on the windowsill, checked each morning for little tails.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Whole green moong (pachai payaru)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 2 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Udhaiyam, Chennai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Sundal, payaru curry, sprouts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eWhole green moong, also called pachai payaru (Tamil) · cherupayar (Malayalam) · hesaru kaalu (Kannada) · pesalu (Telugu) · sabut moong (Hindi) · akkha mug (Marathi) · akha mag (Gujarati) · sabut moongi (Punjabi) · sabut mug (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eUdhaiyam dals and pulses come from Udhaiyams Agro Foods in Thiruvotriyur, Chennai. This is whole green moong, pachai payaru, with the green skin left on, the same bean that becomes yellow moong dal once it is split and skinned.\u003c\/p\u003e\n\u003cp\u003eIt cooks to soft, whole beans with a mild, earthy taste, and it is the moong for Navaratri sundal, cherupayar curry with puttu, whole moong masala with chapati, and sprouts. Choosing between moong? Whole green for sundal, curry and sprouts; Udhaiyam moong dal for pongal and kootu; Heera large moong for bigger beans.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e For sundal, cook the soaked moong just until soft but still whole. Overcooked moong turns to paste in the pan.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/heera-desiccated-coconut-fine-300g\"\u003eHeera Desiccated Coconut\u003c\/a\u003e, \u003ca href=\"\/products\/heera-curry-leaves-20g\"\u003eHeera Curry Leaves\u003c\/a\u003e, \u003ca href=\"\/products\/heera-black-mustard-seeds-100g\"\u003eHeera Black Mustard Seeds\u003c\/a\u003e\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":55811232760182,"sku":null,"price":7.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/opb-18.png?v=1766399488"},{"product_id":"udhaiyam-roasted-daria-500g","title":"Udhaiyam ROASTED DARIA - 500G","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eThe steel dabba beside the mixie, opened every single time chutney was made.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Pottukadalai, roasted split gram\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 500 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Udhaiyam, Chennai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Coconut chutney, idli podi and sundal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eRoasted gram, also called pottukadalai (Tamil) · pottukadala (Malayalam) · hurigadale (Kannada) · putnala pappu (Telugu) · bhuna chana \/ daria (Hindi) · phutane (Marathi) · daliya (roasted chana) (Gujarati).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eUdhaiyam dals are made by Udhaiyams Agro Foods, based in Thiruvotriyur in Chennai, which says the Udhaiyam name has been in the market for eighty-five years. Pottukadalai is chana dal that has already been roasted and split, so it needs no soaking and no cooking and grinds straight to a powder.\u003c\/p\u003e\n\u003cp\u003eOn its own it is dry, pale and faintly sweet. A handful ground into coconut chutney thickens it and keeps it from splitting, which is the part most people miss. Choosing between the grams? Pottukadalai for grinding, chana dal for cooking, whole roasted gram when you want to eat it as it is.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Two tablespoons per coconut is about right for chutney. Any more and it turns pasty rather than thick.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/heera-desiccated-coconut-fine-300g\"\u003eHeera Desiccated Coconut Fine\u003c\/a\u003e, \u003ca href=\"\/products\/suswaad-idli-chilli-powder-garlic-100g\"\u003eSuswaad Idli Chilli Powder (Garlic)\u003c\/a\u003e, \u003ca href=\"\/products\/natures-black-eye-beans-karamani-500g\"\u003eNatures Black Eye Beans (Karamani)\u003c\/a\u003e\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":55811232858486,"sku":null,"price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/Udhaiyam-Gram-Dhall.webp?v=1753458594"},{"product_id":"udhaiyam-urid-dal-gota-2kg","title":"Udhaiyam Urid Dal \/ Gota 2Kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eFor idli that come out soft, not flat.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Whole skinned urad (black gram), called gota\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 2 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Udhaiyam, Tamil Nadu\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Idli \u0026amp; dosa batter, medu vada, tempering\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eUrad dal, also called ulutham paruppu \/ ulundu (Tamil) · uzhunnu parippu (Malayalam) · uddina bele (Kannada) · minapa pappu (Telugu) · udid dal (Marathi) · adad ni dal (Gujarati) · maah di dal (Punjabi) · biulir dal \/ kalai dal (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eOne ingredient: urid beans, skinned and left whole. Whole gota grinds into a lighter, airier batter than split urad, which is why many cooks prefer it for idli. Choosing between urads? Gota for batter and vada; split urad for tempering; chilka (with skin) for dal makhani-style dishes.\u003c\/p\u003e\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eFor idli: soak 1 cup urad gota and 4 cups idli rice separately for 4–6 hours.\u003c\/li\u003e\n\u003cli\u003eGrind the urad first with a little cold water until it is fluffy and light, then grind the rice slightly coarse.\u003c\/li\u003e\n\u003cli\u003eMix with salt and leave to ferment overnight somewhere warm. In an Irish kitchen, the oven with only the light on works well.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Add a handful of cold water and a few ice cubes while grinding urad. It stops the grinder heating the batter and keeps it fluffy.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/udhaiyam-idly-rice-5kg\"\u003eUdhaiyam Idly Rice 5kg\u003c\/a\u003e, \u003ca href=\"\/products\/annam-idly-rice-10kgs\"\u003eAnnam Idly Rice 10kg\u003c\/a\u003e, \u003ca href=\"\/products\/777-idli-chilli-powder-165g\"\u003e777 Idli Chilli Powder\u003c\/a\u003e, \u003ca href=\"\/products\/udhaiyam-toor-dhall-2kg\"\u003eUdhaiyam Toor Dal\u003c\/a\u003e\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":55811258974582,"sku":null,"price":8.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/ABLOC00563.webp?v=1750517414"},{"product_id":"a2b-moong-dal","title":"A2B Moong Dal","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eUncle's Saturday visit, one tumbler of coffee and a bowl of moong dal he emptied alone.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Fried moong dal, salted\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e Snack packet\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e A2B (Adyar Ananda Bhavan)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Tea time, visitors, quick chaat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eMoong dal, also called paasi paruppu (Tamil) · cherupayar parippu (Malayalam) · hesaru bele (Kannada) · pesara pappu (Telugu) · mug dal (Marathi) · mag ni dal (Gujarati) · moongi di dal (Punjabi) · muger dal (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eA2B takes its name from its outlet in Adyar, Chennai, and has since opened branches in the USA, Malaysia, Singapore, Australia, Canada and the UK. Fried moong dal is split yellow moong fried until crisp and salted, the simplest savoury in the snack tin and usually the first bowl to empty.\u003c\/p\u003e\n\u003cp\u003eIt is small, crisp and light, crunchy without being hard, and it takes a squeeze of lemon well. Choosing between A2B savouries? Moong Dal for plain and salty; Dhall Mixture for a crunchier mix; Kara Boondi for spicy, puffed gram flour pearls.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Toss a handful with chopped onion, tomato, coriander and lemon just before serving. It makes a two-minute chaat.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/bru-green-label-filter-coffee-200g\"\u003eBru Green Label Filter Coffee\u003c\/a\u003e, \u003ca href=\"\/products\/a2b-kara-boondi-200g\"\u003eA2B Kara Boondi\u003c\/a\u003e, \u003ca href=\"\/products\/a2b-seedai-200g\"\u003eA2B Seedai\u003c\/a\u003e\u003c\/p\u003e","brand":"A2B","offers":[{"title":"Default Title","offer_id":55981491552630,"sku":null,"price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/moongdhal_1800x1800_af70be3a-ba8b-4921-9076-e87eca51e4b2.webp?v=1753293299"},{"product_id":"udhaiyam-chana-dhal-1kg","title":"Udhaiyam Chana Dal 1kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eKadalai paruppu crackling in hot oil before every poriyal.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Chana dal (kadalai paruppu), split Bengal gram\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 1 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Udhaiyam, Chennai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Tempering, kootu, paruppu vadai, sweet poornam\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eChana dal, also called kadalai paruppu (Tamil) · kadala parippu (Malayalam) · kadale bele (Kannada) · senaga pappu (Telugu) · harbhara dal (Marathi) · chana ni dal (Gujarati) · chaneyan di dal (Punjabi) · cholar dal (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eUdhaiyam dals come from Udhaiyams Agro Foods in Thiruvotriyur, Chennai, and the company says the Udhaiyam name has been in the market for 85 years.\u003c\/p\u003e\n\u003cp\u003eKadalai paruppu is split, skinned Bengal gram: firm, a little sweet, and nutty once fried. It goes into tempering for crunch, into kootu and poriyal, into masal vadai and paruppu vadai, and into the sweet poornam for boli and kozhukattai. It keeps its shape when cooked, so it gives kootu some bite. Choosing between dals? Chana dal for crunch and vadai; toor for sambar; moong for pongal and a softer kootu.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e For paruppu vadai, soak 2 hours, then grind coarse with no water. Keep a handful of soaked dal whole for bite.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/lg-asafoetida-hing-cake-100g\"\u003eLG Asafoetida Cake\u003c\/a\u003e, \u003ca href=\"\/products\/heera-desiccated-coconut-fine-300g\"\u003eHeera Desiccated Coconut\u003c\/a\u003e, \u003ca href=\"\/products\/sri-durga-jaggery-powder-350g-brown\"\u003eSri Durga Jaggery Powder\u003c\/a\u003e\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":55991290036598,"sku":null,"price":3.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/Udhaiyam-Chana-Dal.webp?v=1753458281"},{"product_id":"udhaiyam-toor-dhall-1kg","title":"Udhaiyam Toor Dal 1kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eParuppu sadam with a spoon of ghee, the first rice every baby in the family ate.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Toor dal (thuvaram paruppu), split\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 1 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Udhaiyam, Chennai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Sambar, rasam, paruppu sadam\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eToor dal, also called thuvaram paruppu (Tamil) · thuvara parippu (Malayalam) · togari bele (Kannada) · kandi pappu (Telugu) · arhar dal (Hindi, Bengali) · tur dal (Marathi) · tuver dal (Gujarati) · arhar di dal (Punjabi).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eUdhaiyam dals are made by Udhaiyams Agro Foods, based in Thiruvotriyur, Chennai. Toor dal, thuvaram paruppu, is the dal behind almost every South Indian meal: sambar, rasam, kootu and plain paruppu with ghee.\u003c\/p\u003e\n\u003cp\u003eCooked soft, it mashes into a smooth, pale yellow paste that thickens sambar and gives rasam its body, and on a tired evening it is simply paruppu, rice, ghee and a pinch of salt. A kilo lasts most homes a few weeks. Choosing between dals? Toor for sambar and rasam; moong dal for pongal and kootu; chana dal for vadai, sundal and tempering.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Add a pinch of turmeric and a few drops of oil to the cooker. It stops the dal frothing up the whistle.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/annapoorna-sambar-powder-200g\"\u003eAnnapoorna Sambar Powder\u003c\/a\u003e, \u003ca href=\"\/products\/lg-asafoetida-hing-cake-100g\"\u003eLG Asafoetida (Hing) Cake\u003c\/a\u003e, \u003ca href=\"\/products\/aachi-tamarind-250g\"\u003eAachi Tamarind\u003c\/a\u003e\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":56378511786358,"sku":null,"price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/UDHAYAM-TOOR-DHALL-2KG-4_1800x1800_18976ec2-758d-453f-b086-dcc1d0baa3d3.jpg?v=1753458675"},{"product_id":"udhaiyam-moong-dhal-1kg","title":"Udhaiyam MOONG DHAL - 1KG","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eThe quickest dal in the cupboard.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Split, skinned yellow mung lentils\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 1 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Udhaiyam, Tamil Nadu\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Ven pongal, khichdi, kootu, payasam\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eMoong dal, also called paasi paruppu (Tamil) · cherupayar parippu (Malayalam) · hesaru bele (Kannada) · pesara pappu (Telugu) · mug dal (Marathi) · mag ni dal (Gujarati) · moongi di dal (Punjabi) · muger dal (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eOne ingredient: peeled mung beans. Split moong needs no soaking and cooks soft in about 20 minutes, so it works on a weeknight. Choosing between dals? Moong for pongal and light dal; toor for sambar; chana dal for crunch in tempering.\u003c\/p\u003e\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eRinse 1 cup of moong dal. Dry-roast for 2 minutes first if you are making pongal. It adds a nutty aroma.\u003c\/li\u003e\n\u003cli\u003eCook with 3 cups water for 2 whistles, or simmer 20 minutes until soft.\u003c\/li\u003e\n\u003cli\u003eFor ven pongal, cook together with rice (1 part dal : 2 parts rice) and finish with ghee, pepper, cumin and cashews.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e For moong dal payasam, roast the dal in ghee until golden and simmer with jaggery and coconut milk.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/grb-pure-ghee-500ml\"\u003eGRB Pure Ghee\u003c\/a\u003e, \u003ca href=\"\/products\/heera-cashew-nuts-100g\"\u003eHeera Cashew Nuts\u003c\/a\u003e, \u003ca href=\"\/products\/native-food-store-jaggery-powder-country-sugar-500g\"\u003eNative Food Store Jaggery Powder\u003c\/a\u003e, \u003ca href=\"\/products\/udhaiyam-toor-dhall-1kg\"\u003eUdhaiyam Toor Dal 1kg\u003c\/a\u003e\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":56378587447670,"sku":null,"price":4.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/MoongDhal-2022-06-04T170722.165_1800x1800_5533345e-09c1-4995-93ce-a0474db23f27.webp?v=1753458637"},{"product_id":"heera-urad-gota-2kg","title":"Heera Urad Gota 2kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eSoaked urad at four, the grinder humming by six, and idli for the whole week.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Urad gota, whole skinless black gram\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 2 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Heera\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Idli and dosa batter, medu vadai\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eUrad dal, also called ulutham paruppu \/ ulundu (Tamil) · uzhunnu parippu (Malayalam) · uddina bele (Kannada) · minapa pappu (Telugu) · udid dal (Marathi) · adad ni dal (Gujarati) · maah di dal (Punjabi) · biulir dal \/ kalai dal (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eHeera is the main brand of P\u0026amp;B (Foods) Ltd, a Bradford company that describes itself as one of the largest independent wholesale distributors of Asian foods across Britain and Europe.\u003c\/p\u003e\n\u003cp\u003eUrad gota is ulundhu with the black skin taken off and the seed left whole. Whole white urad grinds up lighter and holds more air than the split kind, which is what makes idli soft and vadai fluffy. Two kilos keeps a family in batter for a good few weeks. Choosing between urad? Gota (whole, skinless) for batter and vadai; split white for tempering and podi; whole black for dal makhani.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Grind it in cold water from the fridge. A warm grinder gives flat batter.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/heera-idli-rice-10kg\"\u003eHeera Idli Rice\u003c\/a\u003e, \u003ca href=\"\/products\/idlimate-ib-idli-cooker-16\"\u003eIdlimate Idli Cooker\u003c\/a\u003e, \u003ca href=\"\/products\/777-idli-chilli-powder-165g\"\u003e777 Idli Chilli Powder\u003c\/a\u003e\u003c\/p\u003e","brand":"Heera","offers":[{"title":"Default Title","offer_id":56662316024182,"sku":null,"price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/HeeraUridGota2kg.webp?v=1763146718"},{"product_id":"heera-toor-dal-plain-2kg","title":"Heera Toor Dal Plain 2kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eSunday sambar with drumstick, the pot always bigger than it needed to be.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Toor dal (thuvaram paruppu), split and plain\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 2 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Heera\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Sambar, rasam, paruppu, kootu\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eToor dal, also called thuvaram paruppu (Tamil) · thuvara parippu (Malayalam) · togari bele (Kannada) · kandi pappu (Telugu) · arhar dal (Hindi, Bengali) · tur dal (Marathi) · tuver dal (Gujarati) · arhar di dal (Punjabi).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eHeera is the main brand of P\u0026amp;B (Foods) Ltd, a Bradford-based company that describes itself as one of the largest independent wholesale distributors of Asian foods across Britain and Europe.\u003c\/p\u003e\n\u003cp\u003eToor dal is the split pigeon pea behind almost every South Indian meal. Cooked soft, it mashes into the smooth, pale yellow base that thickens sambar and gives rasam its body, and on a tired evening it is simply paruppu, rice, ghee and salt. A 2 kg bag is the size most families go through fastest. Choosing between dals? Toor for sambar and rasam; moong dal for pongal and kootu; chana dal for vadai and tempering.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Add a pinch of turmeric and a few drops of oil before cooking. It stops the dal frothing up through the whistle.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/777-madras-sambar-powder-165g\"\u003e777 Madras Sambar Powder\u003c\/a\u003e, \u003ca href=\"\/products\/lg-asafoetida-hing-cake-100g\"\u003eLG Asafoetida (Hing) Cake\u003c\/a\u003e, \u003ca href=\"\/products\/sri-durga-tamarind-seedless-400g\"\u003eSri Durga Tamarind Seedless\u003c\/a\u003e\u003c\/p\u003e","brand":"Heera","offers":[{"title":"Default Title","offer_id":56662319104374,"sku":null,"price":9.19,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/HEERATOORDALLPLAIN-2kg_1800x1800_637a4dc0-51d6-4533-8936-dc61d9799f17.webp?v=1763146806"},{"product_id":"heera-red-split-lentils-2kg","title":"Heera Red Split Lentils 2kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eHome late on a Wednesday, and the masoor dal done before the rice was.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Red split lentils (masoor dal, mysore paruppu)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 2 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Heera, from P\u0026amp;B (Foods) Ltd, Bradford\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Weeknight dal, dal tadka, lentil soup\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eHeera is the main brand of P\u0026amp;B (Foods) Ltd of Bradford, which calls itself one of the largest independent wholesale distributors of Asian foods in Britain and Europe. This bag is masoor dal: red lentils with the brown skins taken off and split, so they look orange-pink in the pack.\u003c\/p\u003e\n\u003cp\u003eThey need no soaking and collapse into a smooth, pale yellow dal in about 20 minutes. Choosing between dals? Masoor for speed and a smooth texture; Heera Toor Dal Plain 2kg for sambar; Heera Moong Dal Washed 2kg for a lighter dal and ven pongal.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Make the tempering of cumin, garlic and dried chilli last, and pour it over the dal while it is still hissing.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/heera-cumin-jeera-whole-seeds-100g\"\u003eHeera Cumin (Jeera) Whole Seeds\u003c\/a\u003e, \u003ca href=\"\/products\/heera-chilli-whole-long-50g\"\u003eHeera Chilli Whole Long\u003c\/a\u003e, \u003ca href=\"\/products\/lg-asafoetida-hing-cake-100g\"\u003eLG Asafoetida (Hing) Cake\u003c\/a\u003e\u003c\/p\u003e","brand":"Heera","offers":[{"title":"Default Title","offer_id":56662320906614,"sku":null,"price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/HeeraRedSplit2kgs.jpg?v=1763147075"},{"product_id":"udhaiyam-gram-channa-dhal-2kg","title":"Udhaiyam Gram (Channa) Dhal 2Kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eMasala vadai frying at four o'clock, and everyone somehow in the kitchen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Chana dal (kadalai paruppu)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 2 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Udhaiyam, Chennai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Masala vadai, kootu, poli, tempering\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eChana dal, also called kadalai paruppu (Tamil) · kadala parippu (Malayalam) · kadale bele (Kannada) · senaga pappu (Telugu) · harbhara dal (Marathi) · chana ni dal (Gujarati) · chaneyan di dal (Punjabi) · cholar dal (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eUdhaiyam dals are made by Udhaiyams Agro Foods in Thiruvotriyur, Chennai, which says the Udhaiyam name has been in the market for 85 years. Chana dal is split, skinned Bengal gram, the small yellow dal that turns up in some form in almost every South Indian meal.\u003c\/p\u003e\n\u003cp\u003eSoaked and coarsely ground, it becomes masala vadai. Cooked soft, it goes into kootu and the sweet poornam for poli and kozhukattai. A teaspoon in the tempering gives crunch to upma and poriyal. Choosing between dals? Chana for vadai and kootu, toor for sambar, moong for pongal and payasam.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e For masala vadai, soak just 2 hours and grind coarse without water. Leave a spoonful whole for crunch.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/udhaiyam-toor-dhall-2kg\"\u003eUdhaiyam Toor Dal\u003c\/a\u003e, \u003ca href=\"\/products\/anil-kozhukattai-flour-500g\"\u003eAnil Kozhukattai Flour\u003c\/a\u003e, \u003ca href=\"\/products\/sri-durga-jaggery-powder-350g-brown\"\u003eSri Durga Jaggery Powder\u003c\/a\u003e\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":56699518026102,"sku":null,"price":6.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/20210804_215124-scaled_1800x1800_8bac80a8-2f13-4909-a98b-89e4a1cf53ed.jpg?v=1763619491"},{"product_id":"udhaiyam-masoor-dal-1kg","title":"Udhaiyam Masoor Dal 1kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eBack late after classes, and dal on the table before the rice had finished cooking.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Masoor dal (mysore paruppu), split red lentils\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 1 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Udhaiyam, Chennai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Quick weeknight dal, dal tadka, kootu\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eMasoor dal, also called mysore paruppu (Tamil) · chuvanna parippu (Malayalam) · kempu bele \/ masoor bele (Kannada) · masoor pappu \/ erra pappu (Telugu) · masar di dal (Punjabi) · musur dal (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eUdhaiyam dals are packed by Udhaiyams Agro Foods in Thiruvotriyur, Chennai, and the company says the Udhaiyam name has been in the market for 85 years. This is its masoor, the small split red lentil that Tamil shops sell as mysore paruppu.\u003c\/p\u003e\n\u003cp\u003eIt needs no soaking and cooks down to a soft, golden mash in minutes, turning from coral-pink to yellow in the pot. The taste is mild and a little sweet, so it takes a garlicky tadka well. Choosing between dals? Masoor for the fastest dal in the cupboard; toor for sambar and paruppu; moong for pongal and a lighter kootu.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Skim the froth off in the first minute of boiling, or it bubbles up through the cooker whistle.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/heera-cumin-jeera-whole-seeds-100g\"\u003eHeera Cumin (Jeera) Seeds\u003c\/a\u003e, \u003ca href=\"\/products\/shan-garlic-paste-310gms\"\u003eShan Garlic Paste\u003c\/a\u003e, \u003ca href=\"\/products\/ashvill-sona-masoori-rice-5kgs\"\u003eAshvill Sona Masoori Rice\u003c\/a\u003e\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":56699518058870,"sku":null,"price":3.59,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/UDHAIYAMMASSORDALL1KG_1800x1800_b57d6897-cd70-4c54-9692-776f45791686.webp?v=1763677798"},{"product_id":"udhaiyam-urid-dal-whole-5kg","title":"Udhaiyam Urad Dal Whole 5kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eThe grinder running on Saturday night, so Sunday could start with idli.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Whole urad dal (gota), skin removed, unsplit\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 5 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Udhaiyam, Chennai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Idli and dosa batter, medu vadai\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eUrad dal, also called ulutham paruppu \/ ulundu (Tamil) · uzhunnu parippu (Malayalam) · uddina bele (Kannada) · minapa pappu (Telugu) · udid dal (Marathi) · adad ni dal (Gujarati) · maah di dal (Punjabi) · biulir dal \/ kalai dal (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eUdhaiyam dals come from Udhaiyams Agro Foods in Thiruvotriyur, Chennai, and the company says the Udhaiyam name has been in the market for 85 years. This is their whole urad: skin off, bean left whole, the way most Tamil homes keep it for batter.\u003c\/p\u003e\n\u003cp\u003eWhole white urad grinds up lighter and fluffier than split, and five kilos suits a house that makes batter every week, with enough left for medu vadai. Choosing between urad? Whole (gota) for batter and vadai; split for tempering and dal; whole black with the skin on for dal makhani.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Grind the urad with ice-cold water, a splash at a time. Batter that stays cool rises higher.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/udhaiyam-idly-rice-10kg\"\u003eUdhaiyam Idli Rice\u003c\/a\u003e, \u003ca href=\"\/products\/suswaad-idli-chilli-powder-sesame-100g\"\u003eSuswaad Idli Podi (Sesame)\u003c\/a\u003e, \u003ca href=\"\/products\/sowbaghya-ultima-ib-stainless-steel-idly-cooker-4-plates\"\u003eSowbaghya Idli Cooker\u003c\/a\u003e\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57380502471030,"sku":null,"price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/udhatamuraddhalwholr_1800x1800_5dbdb036-8b34-464a-8442-fb9676a14a71.png?v=1772203513"},{"product_id":"udhaiyam-toor-dhal-5kg","title":"Udhaiyam Toor Dhal 5Kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eParuppu sadam with a spoon of ghee, the first rice meal most of us remember.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Toor dal (thuvaram paruppu), peeled and split\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 5 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Udhaiyam, Chennai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Sambar, rasam, paruppu sadam, kootu\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eToor dal, also called thuvaram paruppu (Tamil) · thuvara parippu (Malayalam) · togari bele (Kannada) · kandi pappu (Telugu) · arhar dal (Hindi, Bengali) · tur dal (Marathi) · tuver dal (Gujarati) · arhar di dal (Punjabi).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eUdhaiyam dals are made by Udhaiyams Agro Foods in Thiruvotriyur, Chennai, which says the Udhaiyam name has been in the market for 85 years. Toor dal is the dal of the South Indian kitchen: the base of sambar, the body in rasam and the paruppu in paruppu sadam.\u003c\/p\u003e\n\u003cp\u003eIt cooks down soft and creamy with a mild, earthy taste that takes on whatever tamarind and spice you give it. Five kilos is a few months of Sunday sambar for most families. Choosing between dals? Toor for sambar and rasam, moong for pongal and kootu, chana for vadai.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Add a few drops of gingelly oil and a pinch of turmeric before cooking. It stops the cooker frothing over.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/mtr-sambar-powder-200gms\"\u003eMTR Sambar Powder\u003c\/a\u003e, \u003ca href=\"\/products\/777-madras-rasam-powder-165g\"\u003e777 Madras Rasam Powder\u003c\/a\u003e, \u003ca href=\"\/products\/lg-asafoetida-hing-cake-100g\"\u003eLG Asafoetida Cake\u003c\/a\u003e\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":57777243783542,"sku":null,"price":20.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/UDHAYAM-TOOR-DHALL-2KG_3b9ce3b2-d112-4912-bcee-53e1e9b24b0a-4.jpg?v=1777535059"},{"product_id":"heera-large-moong-beans-2kg","title":"Heera Large Moong Beans 2kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003ePachai payaru kuzhambu at a village relative's, thick enough to stand a spoon in.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Whole green moong, large grain (pachai payaru)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 2 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Heera, from P\u0026amp;B (Foods) Ltd, Bradford\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Sprouts, sundal, whole moong curry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eWhole green moong, also called pachai payaru (Tamil) · cherupayar (Malayalam) · hesaru kaalu (Kannada) · pesalu (Telugu) · sabut moong (Hindi) · akkha mug (Marathi) · akha mag (Gujarati) · sabut moongi (Punjabi) · sabut mug (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eHeera is the main brand of P\u0026amp;B (Foods) Ltd, a Bradford company that describes itself as one of the largest independent wholesale distributors of Asian foods across Britain and Europe. This is its whole green moong in a larger grain, in a 2 kg bag.\u003c\/p\u003e\n\u003cp\u003eBigger beans keep their shape in sundal and look plump when sprouted. Cooked soft, they turn into pachai payaru kuzhambu, moong usal or a simple Gujarati mag. Choosing between moong? Large for sprouts and sundal; Heera Moong Whole for everyday curry; Heera Moong Dal Washed when you want a quick, soft dal.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e For sprouts, rinse morning and evening and keep the cloth damp, not wet. Sour-smelling sprouts mean they are sitting in water.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/heera-desiccated-coconut-fine-300g\"\u003eHeera Desiccated Coconut Fine\u003c\/a\u003e, \u003ca href=\"\/products\/heera-black-mustard-seeds-100g\"\u003eHeera Black Mustard Seeds\u003c\/a\u003e, \u003ca href=\"\/products\/heera-curry-leaves-20g\"\u003eHeera Curry Leaves\u003c\/a\u003e\u003c\/p\u003e","brand":"Heera","offers":[{"title":"Default Title","offer_id":58536832270710,"sku":"HEERALARGEMOONG2KG","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/HeeraLargeMoongBeans2kg.jpg?v=1790524792"},{"product_id":"udhaiyam-masoor-dhal-2kg","title":"Udhaiyam Masoor Dhal 2kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eA Bengali neighbour's musur dal, thin and golden, with a wedge of lemon on the plate.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Masoor dal (mysore paruppu), split red lentils\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 2 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Udhaiyam, Chennai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Everyday dal, dal tadka, kootu\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eMasoor dal, also called mysore paruppu (Tamil) · chuvanna parippu (Malayalam) · kempu bele \/ masoor bele (Kannada) · masoor pappu \/ erra pappu (Telugu) · masar di dal (Punjabi) · musur dal (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eUdhaiyam dals are packed by Udhaiyams Agro Foods in Thiruvotriyur, Chennai, and the company says the Udhaiyam name has been in the market for 85 years. This is its masoor, which Tamil shops call mysore paruppu.\u003c\/p\u003e\n\u003cp\u003eThe small coral-pink lentils need no soaking and turn yellow and soft in the pot, collapsing into a smooth dal. The taste is mild and slightly sweet, so a tempering of garlic, cumin or kalonji carries it. In Bengal it is cooked thin, as musur dal, and eaten with rice. Choosing between dals? Masoor for the quickest; toor for sambar; moong for pongal and a lighter kootu.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e For the Bengali way, temper with kalonji and a slit green chilli, and keep the dal thinner than you think.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/natures-kaloonji-black-cumin-seeds-100g\"\u003eNatures Kaloonji (Black Cumin) Seeds\u003c\/a\u003e, \u003ca href=\"\/products\/heera-ginger-garlic-puree-210g\"\u003eHeera Ginger Garlic Puree\u003c\/a\u003e, \u003ca href=\"\/products\/daawat-sona-masoori-10-kg\"\u003eDaawat Sona Masoori Rice\u003c\/a\u003e\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":58623401886070,"sku":"UDHAIYAMMASOORDHAL2KG","price":5.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/Udhaiyam_red_split_lentils_2kg.jpg?v=1789643209"},{"product_id":"udhaiyam-urid-dhal-chilka-1kg","title":"Udhaiyam Urid Dhal Chilka 1kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eTirunelveli ulundhu sadham on a Friday, with a heap of ellu thuvaiyal beside it.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Split black urad dal with the skin on (chilka)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 1 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Udhaiyam, Chennai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Ulundhu sadham, ulundhu kali, Punjabi maah di dal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eUrad dal, also called ulutham paruppu \/ ulundu (Tamil) · uzhunnu parippu (Malayalam) · uddina bele (Kannada) · minapa pappu (Telugu) · udid dal (Marathi) · adad ni dal (Gujarati) · maah di dal (Punjabi) · biulir dal \/ kalai dal (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eUdhaiyam dals are packed by Udhaiyams Agro Foods in Thiruvotriyur, Chennai, and the company says the Udhaiyam name has been in the market for 85 years. This is its urad chilka, split with the black skin left on.\u003c\/p\u003e\n\u003cp\u003eThe skin gives an earthier, deeper taste than white urad and turns the dish grey-brown. In Tirunelveli it is cooked into ulundhu sadham with rice, garlic and coconut; in Punjab it becomes a slow maah di dal. Choosing between urad? Chilka for ulundhu sadham and dal; gota (skinless whole) for idli batter and vadai; whole black urad for dal makhani.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Dry-roast the dal until it smells nutty before cooking it with the rice. That is the ulundhu sadham flavour.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/udhaiyam-ponni-raw-rice-1kg\"\u003eUdhaiyam Ponni Raw Rice\u003c\/a\u003e, \u003ca href=\"\/products\/natures-white-sesame-seeds-till-100g\"\u003eNatures White Sesame Seeds (Till)\u003c\/a\u003e, \u003ca href=\"\/products\/heera-desiccated-coconut-fine-300g\"\u003eHeera Desiccated Coconut Fine\u003c\/a\u003e\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":58623401918838,"sku":"UDHAIYAMURIDDHALCHILKA1KG","price":4.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/Uriddalchilka1kg.jpg?v=1789642794"},{"product_id":"udhaiyam-urid-whole-beans-2kg","title":"Udhaiyam Urid Whole Beans 2kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eA steel bowl of black urad left soaking by the sink, the water inky by breakfast.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Whole black urad (sabut urad), skin on\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 2 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Udhaiyam, Chennai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Dal makhani, kaali dal, ulundhu kanji\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eUrad dal, also called ulutham paruppu \/ ulundu (Tamil) · uzhunnu parippu (Malayalam) · uddina bele (Kannada) · minapa pappu (Telugu) · udid dal (Marathi) · adad ni dal (Gujarati) · maah di dal (Punjabi) · biulir dal \/ kalai dal (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eUdhaiyams Agro Foods, in Thiruvotriyur, Chennai, packs Udhaiyam dals and says the name has been in the market for 85 years. This is whole urad, the black bean left unsplit with its skin on.\u003c\/p\u003e\n\u003cp\u003eIt takes a long soak and a long cook, and in return it goes creamy inside while the skins give colour and an earthy taste. This is the bean for dal makhani and Punjabi kaali dal, and some Tamil homes use it for ulundhu kanji. Choosing between urad? Whole for dal makhani; chilka (split, skin on) for ulundhu sadham; gota for idli batter and medu vadai.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e For dal makhani, add a handful of rajma to the soak and mash a few beans against the pot at the end for body.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/heera-kasuri-methi-methi-leaves-50g\"\u003eHeera Kasoori Methi (Methi Leaves)\u003c\/a\u003e, \u003ca href=\"\/products\/heera-kashmiri-chilli-powder-100g\"\u003eHeera Kashmiri Chilli Powder\u003c\/a\u003e, \u003ca href=\"\/products\/heera-butter-ghee-500g\"\u003eHeera Butter Ghee\u003c\/a\u003e\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":58623401951606,"sku":"UDHAIYAMURIDWHOLEBEANS2KG","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/UridWholeblack.jpg?v=1789642610"},{"product_id":"udhaiyam-chana-dhal-5kg","title":"Udhaiyam Chana Dal 5kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eThe big sack opened at Navaratri, and sundal made every evening for nine days.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Chana dal (kadalai paruppu), split Bengal gram\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 5 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Udhaiyam\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Sundal, masala vadai and poriyal tempering\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eSplit Bengal gram, husked and halved, the yellow dal that holds its shape when everything else has gone soft. Udhaiyam is packed by Udhaiyams Agro Foods in Thiruvotriyur, Chennai, and the brand says the name has been in the market for 85 years.\u003c\/p\u003e\n\u003cp\u003eSoaked for two hours it grinds coarse for masala vadai; boiled whole it stays separate for sundal. A spoonful goes into the tempering of nearly every poriyal, where it is there for the bite rather than the body. Choosing between the paruppus? Chana for texture and sundal, toor for sambar, moong for pongal and anything you want to collapse.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Soak two hours, not overnight. Left longer it drinks too much water and the vadai will not hold together in the oil.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/udhaiyam-toor-dhal-5kg\"\u003eUdhaiyam Toor Dhal 5kg\u003c\/a\u003e, \u003ca href=\"\/products\/udhaiyam-urid-dal-gota-2kg\"\u003eUdhaiyam Urid Dal \/ Gota 2kg\u003c\/a\u003e, \u003ca href=\"\/products\/udhaiyam-moong-dhal-2kg\"\u003eUdhaiyam Moong Dal 2kg\u003c\/a\u003e\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"Default Title","offer_id":58828415598966,"sku":null,"price":14.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/udhaiyamgram-dhall.jpg?v=1790498143"},{"product_id":"heera-roasted-chana-plain-300g","title":"Heera Roasted Chana Plain 300g","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eA fistful from the jar on the counter, eaten standing up, every time.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Whole roasted chana, skin on\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 300 g\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Heera\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Chutney, sundal and eating as they are\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eWhole roasted chickpeas with the skin still on, plain and unsalted, in a 300 g bag. The skin is what separates these from the split roasted gram: whole chana stays crunchy in the jar, where split dariya powders down easily.\u003c\/p\u003e\n\u003cp\u003eGround, they thicken a coconut chutney without any soaking at all; whole, they go into sundal or get eaten straight out of the jar. Choosing between the roasted gram? Whole chana with the skin for sundal and snacking, split dariya for grinding into chutney, and the gota for somewhere between the two.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e For chutney, grind them dry first and add the coconut after. Wet grinding leaves the skin as grit.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/heera-roasted-dariya-split-300g\"\u003eHeera Roasted Dariya Split 300g\u003c\/a\u003e, \u003ca href=\"\/products\/heera-roasted-dariya-whole-gota-700g\"\u003eHeera Roasted Dariya Whole Gota 700g\u003c\/a\u003e, \u003ca href=\"\/products\/udhaiyam-roasted-daria-500g\"\u003eUdhaiyam Roasted Daria 500g\u003c\/a\u003e\u003c\/p\u003e","brand":"Heera","offers":[{"title":"Default Title","offer_id":59109115789686,"sku":null,"price":3.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/heera-roasted-chana-unsalted-300g.webp?v=1792841108"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/collections\/dhal-pulses.jpg?v=1753170649","url":"https:\/\/oneplacebazaar.com\/collections\/dhal-pulses.oembed?page=2","provider":"One Place Bazaar","version":"1.0","type":"link"}