Lentils and dals include whole, split and skinned pulses that form the base of many Indian meals. Toor dal, chana dal, moong dal, urad dal and masoor dal can be cooked creamy or with more texture, then served with rice, chapati or vegetables. Each variety takes seasoning differently. The same variety can change greatly with its cooking point: more water and time give a smooth cream, while less water keeps the grains more defined. Add salt when the pulse is nearly tender for better control.

Rinse the dal and cook until tender before adding a tadka of cumin, garlic, onion or chilli in oil or ghee. Split lentils cook faster than whole pulses, so they are a good place to begin. A pressure cooker shortens the process, but watch the water to achieve the texture you want.

Keep dried pulses in an airtight, cool container. Indian Flavours sends dal and lentils from Barcelona to addresses in Spain and Portugal.