Toor dal, also called split pigeon peas, is central to many South Indian dishes. When cooked it becomes soft and thickens broths, sambar and dals well.
How to use it. Rinse and cook until the grains break down easily. Combine it with tamarind, vegetables or tempered spices according to the recipe you are making.
Best for. Sambar, simple dal, vegetable rice and South Indian meals.
Schani in a 2 kg format. Order online for delivery to Spain and Portugal. Always follow the pack information or the maker’s instructions to make the best use of this format at home.