A split Australian baby lentil which has been hulled (skin removed). To cook, add dal to three times their volume of cold water, bring to the simmer and they will be ready in 12 minutes. There is no need to soak before cooking and no need to strain – it will be nestled in a puddle of golden syrupy water. The grains will burst, be soft, earthy and sweet. Great for classic Indian cooking, winter soups and braises or light salads in summer.