Kaalo Dal Whole refers to whole, unsplit black lentils — the same prized ingredient at the heart of dal makhani and rich Nepali black lentil preparations, but in their intact whole form. Whole black lentils take longer to cook than split varieties but deliver an even creamier interior and a more substantial, satisfying bite. Their deep earthy flavour and stunning dark colour make for a truly impressive pot of dal. Soak overnight, then slow-cook with butter, garlic, tomatoes, and whole spices for a result that is deeply comforting and endlessly rewarding. This 2 lb bag is a must for serious home cooks in the South Asian and Nepali diaspora who love their lentils done the proper, unhurried way.