Udhaiyam Chana Dal 5kg

The big sack opened at Navaratri, and sundal made every evening for nine days.

• What: Chana dal (kadalai paruppu), split Bengal gram
• Pack: 5 kg
• Brand: Udhaiyam
• Best for: Sundal, masala vadai and poriyal tempering

What it is

Split 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.

Soaked 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.

Tip: Soak two hours, not overnight. Left longer it drinks too much water and the vadai will not hold together in the oil.

Goes well with: Udhaiyam Toor Dhal 5kg, Udhaiyam Urid Dal / Gota 2kg, Udhaiyam Moong Dal 2kg

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