Daal & Pulses

The daal shelf runs Pakistan's weeknights: cheap protein, endless variety, and a different pot every day without repeating.

The Rotation at AkBaat

Chana daal — the Friday classic; nutty and firm. Mash (whole and chilka) — the Punjabi special-occasion daal. Moong (whole and chilka) — light, fast, the "easy stomach" choice. White chana — breek and moota grades for chana chaat and salan. All in 1-2kg packs.

Buying and Cooking Sense

• Variety beats volume: 1kg each of three daals over 3kg of one.
• Soaking is not optional for chana and mash — it halves cooking gas.
• The tarka carries the dish: heat oil, cumin, garlic, whole red chilli — poured over at the end, not boiled in.

Airtight storage, and check older stock before markets — daal keeps a year but not forever.