Roasted split gram, also called daria or pottukadalai, is chana dal that has already been roasted, so it needs no cooking at all. Dry, crisp and faintly sweet.

It is the secret to South Indian chutney. A handful ground in with coconut is what gives the chutney body instead of a watery texture.

Beyond chutney, eat it as it is with jaggery, add it to chivda and trail mixes, or grind it into a flour for sweets. Keep it in an airtight jar or it goes soft.

In the pantry aisle at Curry Corner, North Melbourne.