Daal, lentil and chickpea recipes

Lentils and chickpeas are the backbone of an affordable, filling kitchen. Chana daal, moong, mash, masoor and toor each cook differently, and a final tarka of hot ghee or oil with garlic, cumin and chilli turns them from plain to memorable. Chickpeas appear in chana masala, chole, chaat and Gulf soups and spreads.

If you are unsure what to cook from a bag of dried legumes, this list is a good place to start. Soaking times, pressure-cooker shortcuts and the tarka step are all spelled out, and the timers keep long simmers from being forgotten.

This collection has 19 dishes, including Chana Daal, Idli Sambar, Rajma. A typical recipe takes about 50 minutes, and each one comes with step-by-step instructions and cooking timers.