Sarkalni

Sarkalni is a term with origins in the Gujarati language, often used to describe a specific type of dried lentil or pulse. It is commonly made from split pigeon peas, also known as toor dal or arhar dal. The process involves drying these lentils until they are hard and brittle, which preserves them for extended periods.

These dried lentils are a staple ingredient in many Indian culinary traditions, particularly in Gujarati cuisine. Before cooking, sarkalni typically needs to be soaked to rehydrate and soften the lentils. Once rehydrated, they can be used in a variety of dishes, including dals (lentil stews), curries, and savory snacks. Their texture when cooked is usually soft and creamy, making them a versatile base for flavorful preparations.

The nutritional profile of sarkalni is rich in protein and fiber, contributing to its role as a healthy food option. It is a good source of essential nutrients and forms a significant part of vegetarian diets. The term itself refers to the dried, pre-prepared form, distinguishing it from the fresh or boiled lentil.