Dal

Three groups make up this legume family: lentils (toor dal and masoor dal), peas (chana dal) and beans (urad dal). All varieties of dal can be purchased from Indian food stores and some of the more common ones are also available at health-food shops and supermarkets. An important source of protein and fibre, dal is a versatile ingredient that offers a panorama of textures and flavours. Dais cook more quickly when they have been soaked in cold water for 1 hour beforehand. Never add salt to dal preparations while they are cooking or they will remain hard; add it at the end of the cooking process, after you have taken the pan off the heat.