Toor Dal - Plain (12 x 2kg)

Plain toor dal is dry split pigeon peas, supplied in a bulk box for restaurants, takeaways, caterers and food manufacturers across the UK. Also sold as arhar dal, it is the base lentil for everyday dal, sambar and rasam. The plain, dry split breaks down into a soft, creamy purée once cooked, which suits a commercial kitchen working in large batches. Buy it wholesale and keep a steady stock on the shelf.

Key Features of Wholesale Plain Toor Dal

• Bulk & Wholesale Supply: Made for restaurants, takeaways, caterers and re-packers that use toor dal every week. A bulk pack keeps your dal station stocked between orders.
• Trade Pricing: Buying in bulk gives you a wholesale price that keeps cost per portion predictable on high-volume menus. It is a cost-effective base for dishes served daily.
• Plain, Dry Split: This is the plain style, not the oil-coated type. You decide how much oil, ghee or tempering goes into each recipe.
• Flavour and Texture: Mild, slightly nutty and gently sweet. It cooks to a thick, smooth consistency and carries tadka, tamarind, curry leaf and whole spices well.
• Cooking Behaviour: Rinse well, soak briefly if time allows, then simmer or pressure cook until soft. It takes longer than red split lentils, so it suits batch cooking and pressure cookers.
• Storage & Handling for Bulk Packs: Keep in a cool, dry place in a sealed, food-safe container away from moisture and strong odours. Reseal after every use.

Popular Recipes Using Toor Dal

These are the dishes UK kitchens most often make with plain toor dal.

• Dal Tadka: boiled toor dal finished with a sizzling garlic, cumin and chilli tempering.
• Sambar: toor dal simmered with tamarind, sambar powder and mixed vegetables.
• Gujarati Dal: thin, sweet-sour dal made with toor dal, jaggery and peanuts.
• Dal Fry: cooked toor dal fried with onion, tomato and ginger for a restaurant-style curry.
• Rasam: a thin toor dal broth with tomato, pepper and tamarind.
• Dal Khichdi: toor dal cooked down with rice into a soft one-pot meal.
• Parsi Dhansak: toor dal blended with other lentils and vegetables to make the sauce.
• Bisi Bele Bath: toor dal and rice cooked together with a spiced vegetable masala.
• Dal Dhokli: a toor dal stew with spiced wheat dough pieces simmered in.
• Andhra Pappu: soft toor dal mashed with turmeric, served with rice and ghee.

Who Uses Wholesale Toor Dal?

• Perfect for Restaurants: One bulk buy covers daily dal specials, thali sets and lunch buffets. It gives consistent batches without frequent reordering.
• Perfect for Takeaways: Toor dal is a low-cost side that cooks in bulk, then holds well for service. It stretches menu variety without adding stock lines.
• Perfect for Caterers: Large pots for weddings, temple kitchens and corporate events need a dependable, evenly sized lentil. Plain toor dal cooks to a uniform, creamy finish.
• Perfect for Food Manufacturers: Ready meals, frozen dal, soups and sauce bases need a steady lentil supply. The plain split lets you set your own seasoning and fat levels.
• Perfect for Retailers and Re-packers: Plain toor dal is a staple that Asian grocers and market traders sell all year. A wholesale pack makes it easy to re-pack into your own sizes.

Wholesalers, chefs, cafes and caterers of every size across the UK can stock plain toor dal at trade price without overpaying for small retail bags. Order your bulk box of plain toor dal today and keep your kitchen stocked at wholesale price.