Yellow Mungdal

Yellow moong is split mung with the skin removed, and it is the gentlest dal in the cupboard. Pale, quick to cook, and easy on the stomach, which is why it is what people eat when they are unwell or fasting.

It makes the cleanest-tasting dal of the lot.

Cook it with turmeric until soft, finish with ghee and cumin, and serve with plain rice. It is also the base of khichdi, and it works in halwa if you are heading in a sweet direction instead.

On the shelf at Curry Corner, North Melbourne.