Schani plain toor dal is a dried pulse made from split toor, also called pigeon pea, and widely used for dal. In Indian cooking it brings texture and substance to everyday dishes, from dals to curries and side dishes. It is a useful basic for bringing variety to pulse recipes.
How to use it. Rinse and cook until it softens slightly; finish with a spiced tadka if you wish.
Best for. Very suitable for sambar, everyday dal, rice and South Indian dishes. Keep it in a cool, dry place in a well-sealed container.
Schani, 1 kg pack. Order it for delivery to Spain and Portugal.