Light split mung, the dal to make when someone is unwell.
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Grocery
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Split chickpeas, nutty and firm, for dal and for snacks.
Pigeon pea dal, the base of a good South Asian everyday meal.
Sun-dried fermented greens for gundruk ko jhol and sadheko.
Pure cow ghee for tempering dal and for festival cooking.
Pungent roasted mustard oil. Nothing else makes achar taste right.
The cardamom-and-clove blend for masala chiya.
Sweet mango achar, the mild one the whole table can share.
Large white chickpeas for chana and for chhole.
Bodi. Quick-cooking and good in a simple jhol.
Bhatmas for roasting, sadheko or a slow curry.
The hill-country dal, earthy and warming.