What to cook with toor dal

Toor dal is the default lentil across most of India and the one worth keeping in quantity. It needs no soaking and four whistles.

Whisk it properly once it is cooked. An unwhisked dal is grainy and a whisked one is creamy, and the difference is thirty seconds of effort with no added fat.

Worth knowing: Make it looser than looks right. Dal thickens dramatically between the pot and the table.