Product Details

• Split and skinned Bengal gram — the everyday dal of South Indian cooking
• Cooks down for sambar, dal fry and kootu, and is roasted or ground for vada and chutney podi
• Finish with a tempering of mustard seeds, curry leaves and dried chilli
• Rinse and soak for about 30 minutes to shorten the cooking time
• 500 g pack

Storage: Store in a clean and dry place
Weight: 500 g

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