Udhaiyam Toor Dhal 5Kg

Paruppu sadam with a spoon of ghee, the first rice meal most of us remember.

• What: Toor dal (thuvaram paruppu), peeled and split
• Pack: 5 kg
• Brand: Udhaiyam, Chennai
• Best for: Sambar, rasam, paruppu sadam, kootu

Toor dal, also called thuvaram paruppu (Tamil) · thuvara parippu (Malayalam) · togari bele (Kannada) · kandi pappu (Telugu) · arhar dal (Hindi, Bengali) · tur dal (Marathi) · tuver dal (Gujarati) · arhar di dal (Punjabi).

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. Toor dal is the dal of the South Indian kitchen: the base of sambar, the body in rasam and the paruppu in paruppu sadam.

It cooks down soft and creamy with a mild, earthy taste that takes on whatever tamarind and spice you give it. Five kilos is a few months of Sunday sambar for most families. Choosing between dals? Toor for sambar and rasam, moong for pongal and kootu, chana for vadai.

Tip: Add a few drops of gingelly oil and a pinch of turmeric before cooking. It stops the cooker frothing over.

Goes well with: MTR Sambar Powder, 777 Madras Rasam Powder, LG Asafoetida Cake

100% peeled Toor lentils.

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