Udhaiyam CHANA DHAL - 1KG

Chana dal, kadalai paruppu, one kilo. Split Bengal gram for kootu and poriyal, ground for vada and sweet poornam, and dropped a teaspoon at a time into tempering for crunch. Soak thirty minutes, then pressure cook three whistles. Store airtight to keep weevils out.

Gram Dhall

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