Udhaiyam Chana Dal 1kg

Kadalai paruppu crackling in hot oil before every poriyal.

• What: Chana dal (kadalai paruppu), split Bengal gram
• Pack: 1 kg
• Brand: Udhaiyam, Chennai
• Best for: Tempering, kootu, paruppu vadai, sweet poornam

Chana 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).

What it is

Udhaiyam dals come from Udhaiyams Agro Foods in Thiruvotriyur, Chennai, and the company says the Udhaiyam name has been in the market for 85 years.

Kadalai 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.

Tip: For paruppu vadai, soak 2 hours, then grind coarse with no water. Keep a handful of soaked dal whole for bite.

Goes well with: LG Asafoetida Cake, Heera Desiccated Coconut, Sri Durga Jaggery Powder

Gram Dhall

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