Toor dal is cooked almost every day in our homes, quietly bubbling on the stove while the rest of the meal comes together. This dal comes from farms where families still grow it for their own kitchens first, before selling the extra. Known as Arhar or Tuvar in Hindi, Thuvaram Paruppu in Tamil, Kandi Pappu in Telugu and Togari Bele in Kannada.
How to cook: Rinse well and soak for 30 minutes if you like, then pressure cook until soft. Use for sambar, dal tadka, Gujarati dal, varan, pappu and rasam.
- Pack size: 2.5 kg
- Store in an airtight container in a cool, dry place
