Split red lentils are the fastest thing in the pulse aisle. No soaking, twenty minutes, and they collapse into a smooth golden dal on their own.

They are the reason dal has a reputation as easy food.

Boil with turmeric and salt, then finish with a tempering of ghee, cumin, garlic and dried chilli poured over the top. They also thicken soups, make a fast curry with coconut milk, and puree into a dip.

In the pantry aisle at Curry Corner in North Melbourne.