The dal pot
Pulses & Lentils
Split dals and whole beans, the quiet work of an ordinary meal.
A dal is how a field feeds a table without raising its voice. We want the pulse named for the plant, and the grower still in the story when the pot is on.
Whole beans sit beside the split dals. Same attention. Sometimes a longer simmer. What we buy should leave both the farm and the kitchen proud of the exchange.
An illustrative photograph. Not a True North field or pack.
The everyday dals
These are the pots a week returns to. Toor, moong, masoor, chana. Familiar, and worth buying as if we will meet them again.
Toor / Arhar
The yellow dal a great many pots begin with.
Enquire about Toor / ArharMoong
Green gram, light in the pot, plain on the label.
Enquire about MoongMasoor
Red lentil, quick in the kitchen, specific in the name.
Enquire about MasoorChana dal
Split chickpea, nutty, and already at home in the tin.
Enquire about Chana dal
Whole, and willing to wait
Some of these take the afternoon. That pace is part of the food. We do not hurry a bean that was grown slowly.
Urad
Black gram, whole or split, with the form written clearly.
Enquire about UradKabuli chana
The pale whole chickpea, for the pot that simmers.
Enquire about Kabuli chanaRajma
Kidney beans, for the Sunday pot and the ordinary one.
Enquire about RajmaKala chana
The small dark chickpea, distinct from the pale kabuli.
Enquire about Kala chana
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