Chana Dal Beans

Store dried chana dal in an airtight container in a cool, dry place. They can last for years.

Rinse chana dal thoroughly before cooking.

Soaking is optional but can reduce cooking time.

Cook until tender and creamy for the best texture in dals and curries.

Mash some of the cooked dal against the side of the pot to thicken the dish.

Indian spices (turmeric, cumin, coriander, ginger, garlic, chili)

Tomatoes

Onions

Spinach

Rice

Naan

Not rinsing the dal, which can leave behind dust or debris.

Undercooking, resulting in a gritty or hard texture.