Pulses
Toor, moong, masoor, urad and chana dal, plus rajma, chole, lobia and whole moong, the pulses behind dal-chawal, sambar and Sunday curries.
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Open the dal dabba in an Indian kitchen and you find a small rainbow: yellow toor, orange masoor, green whole moong, black urad and the red speckle of rajma. Each colour usually means a different meal, and the pulses on this shelf follow that logic.
Most dals come in three forms: whole with skin (sabut), split with skin (chilka) and split and washed (dhuli). Toor is the base of sambar and Gujarati dal, dhuli moong cooks fast for khichdi, masoor softens quickly, and urad goes into dal makhani and idli batter. Chana dal is nuttier and holds its shape. Rajma, kabuli chana and lobia need an overnight soak.
Look for even-sized grains without stones or insect damage. Terms like unpolished are the maker's description, so rely on what is printed: FSSAI licence details, the packer and a packing date. Store pulses dry, sealed and in small batches.