Dals & Lentils

Cooking Instructions: Rinse lentils thoroughly and drain( no need to soak),Cover with fresh water,bring to the boil and simmer for 15-20 mins until tender. Applies within U.K. only. Storage: Once opened,store in an airtight container in a cool dry place. Caution: Do not eat...

This very popular dal has a deliciously creamy taste and smooth texture when cooked. Used in soups, stews, casseroles and vegetable dishes. Cooking Instructions - Rinse dal thoroughly and drain (no need to soak). Cover with fresh water, bring to the boil and simmer...

Urid Whole (Urid dal) is also commonly know as Black Lentil. When split Whole Urid becomes Urid Dal Chilka (with the skin) or Urid Dal (without the skin).

Natco Toor Dal Oily

Red lentils are less common than brown lentils and are slightly sweeter in taste. They are one of the most popular leguminous crops and used extensively in Indian cookery. Red lentils cook a little quicker than most other lentils so care should be taken...

Heera Chana Dal 2kg

Ingredients: Toor Dal (97%), Vegetable oil. Cooking Instructions: Rinse thoroughly and drain (No need to soak).Cover with fresh water, bring to the boil and simmer for 40 minutes or until tender. Caution: Do not eat raw. Storage: Once opened, store in an airtight container...

Pulses and beans are a natural source of protein, high in fibre and used extensively in Asian cooking, especially by vegetarians, of the many pulses, some are used whole, others are split and these with the husk removed are called dal. All pulses require...

Urid Dal or Ulutham Paruppu are black lentils that have been split and skinned. A common and popular legume, they are widely used all over India for making dhal or soups. Urid dal, along with rice, are used to make dosas, the crisp pancakes...

Beans and pulses are naturally high in fiber, a good source of protein and perfect for veg, cooking. Cooking Instructions: Rinse thoroughly and drain, no need to soak, cover with fresh water, bring ti the boil and simmer for 30-40 mins or until tender....

Mung dal, also known as 'Dhuli Moong' or 'Payatham Paruppu', are yellow lentils that have been hulled and split. They are particularly easy to digest and take on seasonings and spices well, so are often made into spicy dhals.

Urid beans are split and dehisced to produce Natco Urid dal white. Popular in North and South Indian cuisine for preparing delicious creamy soups and dumplings. Beans and pulses are amongst the most delicious and versatile of all ingredients. Naturally low in fat, high...