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. Wash, cook in water until soft and season according to the dal or sambar recipe.
Best for. The 500 g bag is useful for trying toor dal in sambar and mild curries. Keep it in a cool, dry place in a well-sealed container.
Schani, 500 g pack. Delivery is available to Spain and Portugal.