Udhaiyam Toor Dal 1kg

Paruppu sadam with a spoon of ghee, the first rice every baby in the family ate.

• What: Toor dal (thuvaram paruppu), split
• Pack: 1 kg
• Brand: Udhaiyam, Chennai
• Best for: Sambar, rasam, paruppu sadam

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, based in Thiruvotriyur, Chennai. Toor dal, thuvaram paruppu, is the dal behind almost every South Indian meal: sambar, rasam, kootu and plain paruppu with ghee.

Cooked soft, it mashes into a smooth, pale yellow paste that thickens sambar and gives rasam its body, and on a tired evening it is simply paruppu, rice, ghee and a pinch of salt. A kilo lasts most homes a few weeks. Choosing between dals? Toor for sambar and rasam; moong dal for pongal and kootu; chana dal for vadai, sundal and tempering.

Tip: Add a pinch of turmeric and a few drops of oil to the cooker. It stops the dal frothing up the whistle.

Goes well with: Annapoorna Sambar Powder, LG Asafoetida (Hing) Cake, Aachi Tamarind

Toor dal (split pigeon peas)

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