Dals

In most of South Asia, dal means both the split pulse and the finished dish. Splitting the seed and removing the husk shortens the cooking time, which is why a pan of dal is the fastest proper meal in an Indian or Sri Lankan kitchen. This collection sits within dals and pulses and is arranged by type, so each page matches the name in your recipe.

Toor dal, also called arhar or thuvaram paruppu, is the base of sambar and Gujarati dal. Moong dal cooks down in twenty minutes for khichdi and pongal. Urad dal is ground with rice for idli and dosa, and fried in tempering for its crunch. Chana dal keeps its shape for dal fry and masala vadai, and masoor dal and lentils need no soaking at all.

Rinse any dal in three or four changes of water until it runs nearly clear, which washes away dust and loose starch. Harder dals such as chana and toor soften faster after thirty minutes in cold water, while red lentils and washed moong can go straight into the pot. Add tamarind or tomato only once the dal is soft, since acid slows the softening.

Buy a smaller pack of the dals you reach for now and then, and a bigger bag of the one that goes on the hob most days. Kept dry and sealed, split pulses hold their quality for many months.