Toor dal, also called split pigeon peas or arhar dal, is a South Asian staple that cooks down into a soft, golden dal. This is the oily grade, which means the split peas carry a light edible oil coating that helps them keep well during storage. The 20x500G format means twenty separate 500g packs in one case, a tidy count for kitchens that want portioned bags rather than one large sack. Malawi refers to the growing origin.
Cooking and Uses: Rinse the dal in warm water two or three times until the water runs clear and the oil coating lifts away. Simmer in fresh water for 30 to 40 minutes until soft, or pressure cook for around 15 minutes, then finish with a tarka of ghee, cumin, garlic and chilli.
Keep in a cool, dry place away from direct sunlight. Once opened, transfer to an airtight container and use within the period shown on pack.
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