Hot mixed achar for dal bhat, as sharp as it should be.
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Long-grain basmati in the size most families actually get through.
Red lentils, the everyday dal, cooked soft in twenty minutes.
Light split mung, the dal to make when someone is unwell.
Split chickpeas, nutty and firm, for dal and for snacks.
Pigeon pea dal, the base of a good South Asian everyday meal.
Warm finishing blend, stirred in at the end rather than the start.
Besar. Goes into almost everything, a pinch at a time.
Ground jeera, earthy and warm, for curries and for achar.
Whole dhania, best toasted and ground as you need it.
Ground red chilli with real heat, not just colour.
Pungent roasted mustard oil. Nothing else makes achar taste right.