Kerala Pulses & Lentils Online UK
Buying Pulses & Lentils online in the UK
Pulses and lentils are the backbone of South Indian cooking — toor dal for sambar, urad dal for dosa and idli batter, kadala for chana curry, moong and green gram for thoran and payasam. Malayali Store ships these staples across the UK and Ireland in 2–3 working days.
Frequently asked questions
Which lentil do I need for Kerala sambar?
Sambar is made with toor dal (pigeon peas), cooked soft and mashed with tamarind, sambar powder and vegetables. Urad dal is used separately for tempering and for dosa batter.
What is kadala and how is it cooked?
Kadala is the Kerala name for brown chickpeas, soaked overnight and pressure cooked for kadala curry, the traditional pairing for puttu. Black chana and white chana are also stocked for curries and sundal.
How should I store dry lentils?
Keep them in an airtight container in a cool, dry cupboard away from sunlight and they will stay good for months. Add a few dried red chillies or a bay leaf to discourage weevils.