{"title":"Dals","description":"\u003cp\u003eIn most of South Asia, dal means both the split pulse and the finished dish. Splitting the seed and removing the husk shortens the cooking time, which is why a pan of dal is the fastest proper meal in an Indian or Sri Lankan kitchen. This collection sits within dals and pulses and is arranged by type, so each page matches the name in your recipe.\u003c\/p\u003e\u003cp\u003eToor dal, also called arhar or thuvaram paruppu, is the base of sambar and Gujarati dal. Moong dal cooks down in twenty minutes for khichdi and pongal. Urad dal is ground with rice for idli and dosa, and fried in tempering for its crunch. Chana dal keeps its shape for dal fry and masala vadai, and masoor dal and lentils need no soaking at all.\u003c\/p\u003e\u003cp\u003eRinse any dal in three or four changes of water until it runs nearly clear, which washes away dust and loose starch. Harder dals such as chana and toor soften faster after thirty minutes in cold water, while red lentils and washed moong can go straight into the pot. Add tamarind or tomato only once the dal is soft, since acid slows the softening.\u003c\/p\u003e\u003cp\u003eBuy a smaller pack of the dals you reach for now and then, and a bigger bag of the one that goes on the hob most days. Kept dry and sealed, split pulses hold their quality for many months.\u003c\/p\u003e","products":[{"product_id":"fudco-mixed-lentils-500g","title":"Fudco Mixed Lentils 500g","description":"\u003cp\u003eFudco Mixed Lentils is a ready blend of six dals: masoor, whole green gram, chana, toor, urad and split moong. Cooked together they give a dal with more body and a deeper, earthier flavour than any one lentil alone, the base of panchmel dal and the mixed dal served in many Rajasthani, Gujarati and Punjabi homes. The pack shows 30g of protein and 12g of fibre per 100g. Find more lentils in our \u003ca href=\"\/collections\/masoor-dal-and-lentils\"\u003eMasoor Dal \u0026amp; Lentils\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eRinse the mix well and soak it for 30 minutes to an hour, as chana and whole green gram take longer to soften than masoor and moong. Pressure cook with turmeric and salt until soft, then finish with a tarka of ghee, cumin, garlic, dried red chilli and asafoetida. The same mix makes a hearty khichdi with rice, or a thick dal to serve with bajra roti. Pick over the lentils before washing, as the pack notes a stray stone may remain.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSix dals in one bag\u003c\/li\u003e\n\u003cli\u003eSoak before cooking for an even texture\u003c\/li\u003e\n\u003cli\u003eKeep in an airtight container once opened\u003c\/li\u003e\n\u003cli\u003eCheck for small stones before washing\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fudco","offers":[{"title":"Default Title","offer_id":55572526858579,"sku":null,"price":3.79,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/fudco-mixed-lentils-500g-front.png?v=1792767691"},{"product_id":"fudco-moong-dal-500g","title":"Fudco Moong Dal 500g","description":"\u003cp\u003eFudco Moong Dal is split mung bean with the green skin removed, the small yellow dal that cooks quickest of all and turns soft and creamy without soaking. It is the dal of a light weeknight meal and of a soft khichdi, and it is just as good soaked and ground for moong dal halwa, chilla and pesarattu. The pack shows 24g of protein per 100g. See the rest of our \u003ca href=\"\/collections\/moong-dal\"\u003eMoong Dal\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eRinse until the water runs clear, then simmer with water, turmeric and salt for 20 to 25 minutes, or pressure cook for two whistles, until soft. Temper with ghee, cumin, garlic and green chilli for a simple yellow dal. Cook it with rice in equal parts for khichdi, or soak for two hours and grind with ginger and green chilli for moong dal chilla. Dry roast it first in ghee for halwa or a nuttier dal.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSplit and skinless yellow moong\u003c\/li\u003e\n\u003cli\u003eNo soaking needed for dal\u003c\/li\u003e\n\u003cli\u003eKeep in an airtight container once opened\u003c\/li\u003e\n\u003cli\u003eCheck for small stones before washing\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fudco","offers":[{"title":"Default Title","offer_id":55572531609939,"sku":null,"price":2.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/fudco-moong-dal-500g-front.png?v=1792767701"},{"product_id":"fudco-red-split-lentils-500g","title":"Fudco Red Split Lentils 500g","description":"\u003cp\u003eFudco Red Split Lentils are masoor dal, small orange lentils with the husk removed and split, grown in Canada. They need no soaking and cook down in about 20 minutes into a soft, golden dal that thickens as it stands. Their mild, earthy taste takes well to a tarka of cumin, garlic and chilli. Find more red lentils and masoor in our \u003ca href=\"\/collections\/masoor-dal-and-lentils\"\u003eMasoor Dal \u0026amp; Lentils\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eRinse the lentils in a sieve until the water runs clearer and pick out any small stones. Simmer one cup with three cups of water, a little turmeric and salt until soft, then pour over a tarka of cumin seeds, garlic, dried chilli and onion fried in ghee or oil. They also go into masoor dal with tomato, Sri Lankan parippu with coconut milk, lentil soup and khichdi. Serve with rice or roti.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eProduct of Canada\u003c\/li\u003e\n\u003cli\u003e25g protein and 11g fibre per 100g\u003c\/li\u003e\n\u003cli\u003eVegetarian Society Approved\u003c\/li\u003e\n\u003cli\u003eCheck for small stones before cooking\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fudco","offers":[{"title":"Default Title","offer_id":55572579123539,"sku":null,"price":2.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/fudco-red-split-lentils-500g-front.png?v=1792767809"},{"product_id":"fudco-toor-dal-oily-1-5kg","title":"Fudco Toor Dal Oily 1.5kg","description":"\u003cp\u003eFudco Toor Dal Oily is split, huskless pigeon peas given a light coat of sunflower oil, which helps it keep in storage. The pack describes the dal as widely used in Gujarati cooking, with a mild nutty taste. It cooks down to the smooth, yellow dal behind Gujarati dal, sambar and everyday tadka dal, and the 1.5kg bag is a size for regular cooking. Find more pigeon peas in our \u003ca href=\"\/collections\/toor-dal\"\u003eToor Dal\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash the dal in warm water two or three times until the oil is gone and the water runs clear, then soak it for 30 minutes. The recipe on the back simmers 250g of toor dal in 600ml of water with salt for about 35 minutes until soupy, then adds a tarka of mustard seeds, cumin, asafoetida, ginger, green chilli, tomato and turmeric, finishing with lemon juice, garam masala and fresh coriander. Serve with rice or roti. A pressure cooker cuts the time to a few whistles.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePigeon peas 96%, with sunflower oil\u003c\/li\u003e\n\u003cli\u003eWash well before cooking to remove the oil\u003c\/li\u003e\n\u003cli\u003eRecipe on the pack serves 2 to 4\u003c\/li\u003e\n\u003cli\u003eSuitable for vegetarians\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fudco","offers":[{"title":"Default Title","offer_id":55572616446291,"sku":null,"price":7.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/fudco-toor-dal-oily-1-5kg-front.png?v=1792767887"},{"product_id":"fudco-toor-dal-oily-500g","title":"Fudco Toor Dal (Oily) 500g","description":"\u003cp\u003eFudco Toor Dal (Oily) is split pigeon peas with a light coating of sunflower oil, which helps the dal keep in storage. Once washed and cooked it breaks down into a smooth, pale yellow dal with a mild, nutty taste, the base of Gujarati dal, sambar and dal fry. The 500g pack suits a small household. Find more pigeon peas in our \u003ca href=\"\/collections\/toor-dal\"\u003eToor Dal\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash the dal in warm water until the oil rinses away and the water runs clear, then soak it for 30 minutes. Pressure cook it with turmeric and water, or simmer it until soft, and whisk it smooth. Finish with a tarka of ghee, mustard seeds, cumin, asafoetida and curry leaves, then add tomato, jaggery and lemon for Gujarati dal or tamarind and sambar powder for sambar. Serve with rice.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eToor dal 96%, with sunflower oil\u003c\/li\u003e\n\u003cli\u003eWash well before cooking to remove the oil\u003c\/li\u003e\n\u003cli\u003e20g protein per 100g\u003c\/li\u003e\n\u003cli\u003eCheck for small stones before cooking\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fudco","offers":[{"title":"Default Title","offer_id":55572618477907,"sku":null,"price":2.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/fudco-toor-dal-oily-500g-front.png?v=1792767893"},{"product_id":"fudco-toor-dal-unoily-500g","title":"Fudco Toor Dal Unoily 500g","description":"\u003cp\u003eFudco Toor Dal Unoily is plain split pigeon peas with no oil coating, so the dal is dry to the touch and needs only a quick rinse before it goes in the pot. It cooks to a clean, mild, nutty dal. It is the everyday dal of South Indian sambar and rasam, Maharashtrian varan and Gujarati dal. Find more pigeon peas in our \u003ca href=\"\/collections\/toor-dal\"\u003eToor Dal\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eRinse the dal two or three times and soak it for 20 to 30 minutes if you have time. Pressure cook it with turmeric and water until it mashes easily, then make sambar with tamarind, vegetables and sambar powder, rasam with tomato and pepper, or a simple dal with a tarka of ghee, cumin, garlic and chilli. Serve with rice, idli or chapati.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNo oil coating, so only a quick rinse is needed\u003c\/li\u003e\n\u003cli\u003e22.8g protein per 100g\u003c\/li\u003e\n\u003cli\u003eCheck for small stones before cooking\u003c\/li\u003e\n\u003cli\u003eStore airtight once opened\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fudco","offers":[{"title":"Default Title","offer_id":55572619886931,"sku":null,"price":2.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/fudco-toor-dal-unoily-500g-front.png?v=1792767901"}],"url":"https:\/\/chandrastores.co.uk\/collections\/dals.oembed","provider":"Chandra Stores","version":"1.0","type":"link"}