Udhaiyam Masoor Dal 1kg

Back late after classes, and dal on the table before the rice had finished cooking.

• What: Masoor dal (mysore paruppu), split red lentils
• Pack: 1 kg
• Brand: Udhaiyam, Chennai
• Best for: Quick weeknight dal, dal tadka, kootu

Masoor 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).

What it is

Udhaiyam 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.

It 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.

Tip: Skim the froth off in the first minute of boiling, or it bubbles up through the cooker whistle.

Goes well with: Heera Cumin (Jeera) Seeds, Shan Garlic Paste, Ashvill Sona Masoori Rice

Masoor dal (split red lentils)

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