Udhaiyam TOOR DHALL - 2KG

The dal behind a proper Sunday sambar.

• What: Split, skinned toor (pigeon pea) lentils
• Pack: 2 kg
• Brand: Udhaiyam, Tamil Nadu
• Best for: Sambar, paruppu, rasam, dal tadka

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

One ingredient: peeled toor lentils. Toor cooks down soft and creamy, which is why South Indian kitchens use it for sambar and paruppu. Choosing between dals? Toor gives body and a nutty depth; moong dal cooks faster and lighter; urad is for batter, not for sambar.

How to use

1. Rinse 1 cup of dal until the water runs mostly clear.
2. Pressure cook with 3 cups water, a pinch of turmeric and a few drops of oil for 3–4 whistles (or simmer 40–45 minutes, covered).
3. Mash well, then add to your sambar or temper with ghee, cumin and garlic for plain paruppu.

Tip: Soak for 30 minutes before cooking and it will mash smoother with fewer whistles.

Goes well with: MTR Sambar Powder, Tumkur Tamarind, LG Asafoetida, Udhaiyam Moong Dal

100% peeled Toor lentils.

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