Shop Toor Dal Online

Split pigeon peas — the whole pea skinned and split in two. Splitting is why it cooks in half an hour or so and why it breaks down into a purée rather than staying as separate pieces, which is exactly what dal is supposed to do.

Yes. They are regional names and transliterations for the same pulse, along with toovar dal. Toor and tur are common in western India, arhar in the north. If a recipe calls for any of them, this is what it means.

Rinse it until the water runs reasonably clear, then cook it with about three parts water to one part dal and a pinch of turmeric. In a pressure cooker that is roughly three or four whistles, or twelve to fifteen minutes at pressure; in an open pot, forty-five minutes to an hour with the lid ajar, skimming the foam early on and topping up with hot water. It is ready when the grains have collapsed completely. Whisk it smooth, add salt and water to the consistency you want, then finish with a tadka of hot ghee or oil with cumin, mustard seed, garlic and chilli.

No, but half an hour helps. Soaking shortens the cooking time and helps it break down evenly. Drain the soaking water and cook in fresh.

About three parts water to one part dal by volume in a pressure cooker, and nearer four to one in an open pot, since more of it evaporates. Top up with hot rather than cold water if it needs more part-way through.

Some toor dal is coated with a thin film of edible oil, which helps it keep and gives it a glossy look; unoiled dal looks matt by comparison. Oiled dal wants a rinse in warm water to take the coating off before you cook it, because it does not shift in cold. Check the pack, since not all of them say.

Usually age or hard water. Older dal takes longer and more water — that is normal and it is still fine to eat. Salt added early is often blamed; the bigger factors are how long the pulse has been sitting and how hard your water is. Give it more time and more hot water.

Around 15, taking roughly 55g of dry dal per person for a main dal with rice. Fewer if the dal is the centre of the meal, more if it is one of several dishes.

At the current pack price of $4.01, that is about $0.27 a serving. Prices move, so check the arithmetic against the price on the product page.

Airtight, somewhere cool, dark and dry — not on a shelf above the hob. If you have freezer room, a couple of days in the freezer when the pack arrives deals with anything that came along in the supply chain, which is where pantry moths usually originate rather than in your cupboard.

Orders are dispatched by the store the next business day and typically arrive within 1 to 3 business days by courier. Enter your postcode at checkout to confirm delivery coverage for your address.

Free delivery applies on orders above $69 — the delivery fee is confirmed at checkout. There is no minimum order value.

Photograph it before opening anything further and contact the store the same day. Returns are handled by the store that sold the item, and nothing in a store's policy limits your rights under the Consumer Guarantees Act 1993.