Udhaiyam Masoor Dhal 2kg

A Bengali neighbour's musur dal, thin and golden, with a wedge of lemon on the plate.

• What: Masoor dal (mysore paruppu), split red lentils
• Pack: 2 kg
• Brand: Udhaiyam, Chennai
• Best for: Everyday 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, which Tamil shops call mysore paruppu.

The small coral-pink lentils need no soaking and turn yellow and soft in the pot, collapsing into a smooth dal. The taste is mild and slightly sweet, so a tempering of garlic, cumin or kalonji carries it. In Bengal it is cooked thin, as musur dal, and eaten with rice. Choosing between dals? Masoor for the quickest; toor for sambar; moong for pongal and a lighter kootu.

Tip: For the Bengali way, temper with kalonji and a slit green chilli, and keep the dal thinner than you think.

Goes well with: Natures Kaloonji (Black Cumin) Seeds, Heera Ginger Garlic Puree, Daawat Sona Masoori Rice

Split red lentils (masoor dal).

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