Usually, yes. This is the everyday dal across much of India and the one behind the thin, tangy soup-like dal and the thicker yellow one you get alongside rice. It cooks down soft and spoonable rather than staying in separate pieces.

Some pigeon peas are coated in edible oil after milling to add shine and slow spoilage, and those need a warm-water wash before cooking. This one is sold plain, so you can rinse it in cold water and cook it straight away.

Soak for 30–60 minutes, then simmer covered for 40–50 minutes, skimming off the froth that rises early on and topping up the water. A pressure cooker takes 10–15 minutes once up to pressure. Add salt and tomato or lemon only once it is tender.

Yes, all one pulse: the split pigeon pea. The different names are simply what it is called in different parts of India, and "tur" is an alternative spelling of the same word. If a recipe asks for any of the four, this is the bag you want.

Yes. Red lentils are quicker, around twenty minutes with no soaking, and break down completely. These take longer and give a fuller, earthier flavour with a little more body. If you have only cooked red lentils, expect a richer result and a longer wait.