The Double Morli kitchen
Pulses, from pantry to plate.
Everyday dal, a slow-simmered curry, a comforting khichdi. Good meals begin with knowing your grain.
Cooking notes
Everyday dal01
How to cook toor dal for Gujarati dal and sambar
A practical stovetop guide to soaking toor dal, getting a soft texture, and finishing Gujarati dal or sambar.
4 min readKitchen choices02
Moong or masoor: choosing a dal for weeknight cooking
Compare split moong, yellow moong mogar and masoor dal by texture, soaking and general stovetop cooking time.
3 min readCooking basics03
Soaking whole pulses: green moong, kala chana and urad
Plan ahead for whole-pulse curries with soaking guidance, stovetop timings and texture tips for moong, kala chana and urad.
4 min readFind your next dal in the Double Morli range.
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