Udhaiyam Gram (Channa) Dhal 2Kg

Masala vadai frying at four o'clock, and everyone somehow in the kitchen.

• What: Chana dal (kadalai paruppu)
• Pack: 2 kg
• Brand: Udhaiyam, Chennai
• Best for: Masala vadai, kootu, poli, tempering

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 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.

Soaked 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.

Tip: For masala vadai, soak just 2 hours and grind coarse without water. Leave a spoonful whole for crunch.

Goes well with: Udhaiyam Toor Dal, Anil Kozhukattai Flour, Sri Durga Jaggery Powder

Gram Dhall

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