Different Types of Dals in Indian Cooking: A Complete Guide

When you think of Indian home cooking, dal is often the first thing that comes to mind. Whether it's a comforting bowl of toor dal with rice or a rich, buttery dal makhani served with naan, dals (lentils and pulses) form the heart of Indian meals. But did you know there are dozens of types of dals, each with its own unique flavor, texture, and nutritional benefits?

In this blog, we explore the most common types of dals used in Indian kitchens—what they are, how they’re used, and why they deserve a spot in your pantry.

1. Toor Dal (Pigeon Pea Lentils)

• Appearance: Yellow, split lentils
• Flavor: Mild and nutty
• Common Use: South Indian sambar, Gujarati dal
• Cooking Tip: Soak before cooking for a softer texture and faster cook time.
  

2. Masoor Dal (Red Lentils)

• Appearance: Orange-red, turns yellow when cooked
• Flavor: Earthy and slightly sweet
• Common Use: Quick-cooking dal for everyday meals, soups
• Bonus: No soaking required and cooks in 15–20 minutes.

3. Moong Dal (Split Yellow Moong)

• Appearance: Pale yellow, small, and split
• Flavor: Light and easy to digest
• Common Use: Khichdi, dal tadka, moong dal halwa
• Health Note: Ideal for babies, sick individuals, or detox meals.

4. Urad Dal (Black Gram Lentils)

• Varieties: Whole (black with skin), Split (white or black)
• Flavor: Rich and creamy
• Common Use: Dal makhani, dosa, idli, vada batter
• Cooking Tip: Whole urad dal takes longer to cook; pressure cook or soak overnight.

5. Chana Dal (Split Bengal Gram)

• Appearance: Yellow and chunkier than toor dal
• Flavor: Nutty and hearty
• Common Use: Chana dal curry, dal fry, sweets like besan laddoo (via gram flour)
• Health Benefits: High in fiber and protein, helps manage blood sugar.

6. Rajma (Kidney Beans) s Chickpeas (Kabuli Chana)

• While not technically “dal,” these are integral to Indian legume cooking.
• Use: Rajma masala, chana masala, salads, chaat, and more.
• Tip: Always soak and boil well to aid digestion.

Why It Matters: Benefits of Eating a Variety of Dals

• Rich in plant-based protein
• Great source of fiber, iron, and B vitamins
• Low on the glycemic index—ideal for diabetics
• Versatile: can be cooked into soups, curries, snacks, and even desserts!

Shopping Tip

Look for high-quality dals that are clean, uniform in color, and preferably unpolished. Many brands now offer organic or pesticide-free dals as well. At our store, you’ll find hand-picked, carefully packed dals including:

• Toor Dal (500g, 1kg, 2kg packs)
• Moong Dal
• Masoor Dal
• Chana Dal
• Urad Dal and more!

Final Thoughts

Understanding the different types of dals helps you cook more confidently and eat more nutritiously. Whether you’re building a meal plan or stocking up your pantry, a variety of dals ensures diversity in taste and nutrition.

So next time you're in the kitchen, don’t just cook "dal"—choose which dal and make your meal special!