Dal (Lentils)

Dals are used in all forms of indian cooking. It could be served as a curry alongside the main course, or could be served dry. They are used in sweets and savories as well. There are a wide variety of dals, however, and a newcomer often gets confused with the names and identification. This article is an attempt to make that task easier for a budding cook!

Identifying the Dals

Toor Dal

This is a yellow dal, also called arhar dal, toovar/toor dal. This is the most commonly used dal in homes all over India. This is the dal which is used in Sambar, and it is also called Sambar dal.

Channa Dal, Peeled
This is frequently confused for toor dal, and often picked up by mistake, by the uninitiated. Observe carefully, how this is different from toor dal - the grains are bigger, have a deeper colour, and are wider. This dal is used to make the 'sar' which accompanies puran poli.

Moong Dal
This is a bright yellow small dal. The popular Dal Fry that is served in hotels, uses this dal. Moong dal also has a variety with skins on, which is green in colour. The moong dal with skin can be used to grow sprouts.

Masoor Dal, Peeled
This is an orangish dal, and is small and disc-shaped. It is peeled or 'skinned' masoor dal. This becomes yellow after cooking, and looks similar to moong dal, although the taste and consistency are slightly different.

Masoor Dal, with Skin
This is a dark dal, since it still has its skin on. Because of the skin, it takes longer to cook, and is best cooked after soaking for about half an hour. It needs to be pressure-cooked for about 10 minutes. This is a very rich and full-bodied dal, and can be served in parties along with jeera rice.

Urad Dal
Urad dal comes in with-skin and without-skin varieties. Both are not used for making dals by themselves. The peeled urad dal is used for fermentation in many south indian dishes like idli, wada and dosas. The black urad dal can be used to make very tasty khichdi.

Dal (Lentils)

Identifying the Dals

Toor Dal

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