Masoor, moong, chana and urad daal: the everyday protein of Pakistani and Indian kitchens, cheap, filling and quick.
PakistaniSplit chickpeas simmered until tender but still whole, then folded into a golden onion-tomato masala and finished with a sizzling garlic and cumin tarka. A hearty everyday lunch for rice or roti.
PakistaniRed lentils simmered until silky, then finished with a sizzling tarka of cumin, garlic and dried chilies. Weeknight comfort for very little money.
PakistaniSoft, well-spiced patties of beef and split chickpeas, with a fresh mint, onion and green chilli centre. Shallow-fried until crisp outside, they suit tea time and Ramadan tables.
IndianSoft, creamy yellow lentils simmered with tomato and ginger, then finished with a sizzling garlic, cumin and chilli tempering. Simple, filling and ready in about an hour.
PakistaniA thick, creamy daal of split black gram simmered with ginger and a light onion-tomato masala, then topped with sizzling garlic and cumin ghee. Rich, filling and good with roti or rice.
PakistaniA thin, silky soup of red and yellow lentils blended with ginger, tomato and carrot, then finished with a sizzling cumin and garlic ghee. Good on a cold evening with bread on the side.
PakistaniSoft, pillowy lentil dumplings soaked in whisked yogurt and topped with sweet-sour tamarind chutney and chaat masala. A cool, tangy snack for iftar or a gathering.
IndianCrisp-shelled, fluffy-centred South Indian doughnut fritters made from ground urad dal, black pepper and curry leaves. A satisfying breakfast to dunk in chutney and sambar.
Store dry lentils airtight for up to a year. Cooked daal keeps 4 days refrigerated.
Pick through for small stones, then rinse until the water is fairly clear.