Kali Daal

Use the same weight; it is the same bean. Soak as directed and cook until creamy.

Use the same weight; it is close but may lack the black skin, so the colour and earthy taste will be lighter.

Use the same weight; it cooks faster and gives a less earthy, paler dal, so reduce cooking time and check often.

Use equal weight; peel and grate very finely on a microplane or pound to a fine paste in a mortar.

Use equal weight; mince finely and crush with the flat of a knife before frying.

Use 20% of the weight; add directly with the dry spice powders, though it yields an earthier, less pungent profile.

Use equal weight; crush or finely grate to a smooth pulp to replicate the same fresh, pungent moisture in your base gravy.

Use 20 to 25% of the weight; mix with a teaspoon of water before adding to oil so it does not burn, noting it lacks the fresh bite.

Use 100% of the weight. Provides direct, sharp heat and red colour in equal measure.

Use 150% to 200% of the weight if matching colour, but add a pinch of black pepper or hot chilli if you need equivalent fiery heat.

Use 75% to 100% of the weight. Offers a sharp, clean heat with slightly less earthy depth and less crimson colour.

Use 2.5–3 times the weight and simmer until thick and darkened; it is much thinner and less intense, so the dish will need longer reduction and a little more salt or sugar.

Use 3–4 times the weight, blend if smoothness is needed, then simmer down by half or more; the result is more watery and fresher-tasting.

Use 4–5 times the weight, chop and cook down until thick; expect more liquid, longer cooking and a less concentrated sweetness.

Use the same weight and add a pinch of salt per 100 g; taste before adding more salt to the dish.

Use the same weight; taste and reduce any added salt, as ordinary butter may be salted.

Use about 85% of the weight; it has no water or milk solids, so it is richer. Add a pinch of salt and reduce other fat slightly.

Use 50% of the weight mixed with equal parts ground coriander and a pinch of ground cinnamon, ground cloves, and ground green cardamom. Sprinkle near the end for a warming finish.

Use 75% of the weight. Simmer briefly in the gravy; imparts roasted warmth and complexity, though it adds a slight tang and earthy lentil undertone.

Use the same weight and crush finely; it is virtually the same.

Use the same weight and crush finely; it is slightly stronger in aroma.

Use the same weight; this is the same herb.

Use equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

Use equal weight, whisked with a small knob of unsalted butter. Simmer gently over low heat to reduce curdling; sauce will be slightly lighter.

Use 50% weight combined with 50% whole milk, whisked until smooth. Adds intense richness, so stir in at the very end off the heat.

Use 60% cashew paste mixed with 40% warm water. Creates a silky, luxurious thickening that won't split even under high heat.