Masoor Dal (Red Lentils)

It has brown skin and is orange on the inside. It is the most common lentils that are easily found in most shops. They are used to make soups, curries, rice dishes etc. Red lentils cook very quickly and don’t need to soak them before.

Moong Dal

They are small dry green beans, which are yellow inside. They have a delicate texture and mild flavour. That is why they are also used for sweet dishes. They do not need to be soaked to be cooked, but they must be lightly toasted in a frying pan before being cooked to enhance their flavour …

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Urad Dal

Urad dal is also known as black gram or black lentil. They are black on the outside and white on the inside. Very similar in size and shape to a mung bean but taste different. After cooking it comes out little sticky. This is why they are used to prepare the famous dal makhani. They …

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Toor Dal

Also known as Yellow Pigeon pea or Arhar dal, they are beige in the outside and yellow inside. They are eaten skinless and split in half. Very common lentils in Gujarat. The popular “Gujrati khatti meethi dal” is prepared with Toor dal. They also used to make Sambar and Dal palak (spinach dal).

Chana Dal

Also known as Chickpea or Bengal Gram. They have two varieties: Kala Chana or black chickpea and Kabuli Chana. Kala Chana has dark brown skin, and it is yellow inside. Kabuli Chana is bigger and white coloured beans. They are commonly eaten as whole beans and they have a slightly nutty flavour. Besan or chickpea …

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Rajma

Also known as Red Kidney Beans. They are eaten as whole beans and need to soak overnight. They are very popular in northern India and used to prepare Rajma which is served with rice or chapati.