A Guide to Lentils (Dal)

Lentils can be either whole (sabut) and skinned / split (dhuli) and are called Dal in Hindi. These are basically a type of legume, which are various bean or pea plans that have seed pods. When the seeds are removed from the pods and dried they are called lentils or pulses. 

Dal is a staple ingredient in Indian cuisine. It is basically a curry / stew type preparation, can be of thick to medium consistency. Big source of protein, it is mostly eaten with Roti in North India and with Rice in other parts of India.

Lentils are either 

• Whole
• Hulled (skin / shell removed)
• Split

Many a times lentils are split while the skin is still on. Lentils can be kept for up to three months, nicely stored in an airtight jar. Lentils need to be thoroughly washed before being washed.

Let's get to know the popular varieties of Dal in India.

Chana

• Green coloured, smaller sized chickpea

• In India, it is cooked into curries and also roasted to be eaten as a snack.

• These are pretty hard, so need to soak them few hours (preferably overnight) before cooking them.

Chana Dal (skinned / split)

• When the tiny dark brown chickpea (kala chana), also known as 'Bengal gram', is skinned and split, a bright yellow lentil is revealed, which is called as chana dal.

• Many a times, this lentil is tempered in oil to provide flavour and crunch to dishes like upma, tamarind rice etc.

• This lentil is also ground into gram flour (besan) which is then used in breads, many gravy based curries, batter for fritters (pakora) etc.

• Chana dal is not the same as skinned and split yellow peas (field peas), which is easily found in American stores, nor is it the same as skinned and split piegon peas (Toor dal), although all these three varieties look pretty similar.

Kabuli Chana

• These are light coloured and slightly larger chickpeas, slightly nutty in flavour.

• Popularly known as Chole in Hindi.

• These are pretty hard, so need to be soaked few hours (preferably overnight) before cooking them.

• Canned variety of this chickpea is often found in American grocery stores.

• Made into very tasty Punjabi curry in India and is a very popular vegetarian food.

• Often it is boiled and used in making quick Indian snacks (tangy and chatpata) and when cold it is used in salads.

Kala Chana

• Tiny dark brown chickpea (kala chana), also known as 'Bengal gram'.

• These are pretty hard, so need to be soaked few hours (preferably overnight) before cooking them.

• Made into tasty curries in India and a very popular vegetarian food.

• In addition to cooking these lentils, they can also be sprouted, a more nutritious way to consume them.

• Chana dal is derived from Kala Chana, after splitting it and removing the skin.

Lobiya

• Known as the 'Black-eyed pea / bean', can be found in American grocery stores too.

• Pale coloured and has a prominent black spot at its centre

• In India, it is also called as Chawli

• Basically made into curry based dish, eaten just like any other dal.

• These are pretty hard, so need to be soaked few hours (preferably overnight) before cooking them.

Masoor Dal (whole and skinned / split)

• Whole red lentils (sabut masoor dal) are disc-shaped with a flat base and reddish tan to light brown in colour.

• In USA, whole red lentils are commonly used to make lentil soup and can be easily found in  American  grocery stores.

• The ones that are found in the American grocery stores are slightly larger and lighter in colour, while the ones that are found in the Indian grocery stores are slightly smaller and redder in colour.

• When these lentils are skinned and split (dhuli masoor dal), a beautiful orange colour comes through and  surprisingly when they are cooked, they turn yellow.

Moong Dal (whole and skinned / split)
 

• Whole green lentils (sabut moong dal) look like tiny green ovals.

• In addition to cooking these lentils, they are also sprouted and used with other fresh vegetables to make lovely salads.

• When these lentils are skinned and split (dhuli moong dal), they reveal a yellow colour, and used again to make lovely lentil dishes.

Rajma

• Known as the 'Kidney bean',  can be found in American grocery stores too.

• Reddish maroon in colour, slightly bigger in size, almost same shape as the black eyed bean

• A very regular dish in the northern parts of India, where it is  made into a gravy based curry with lots of spices.

• These are pretty hard, so need to be soaked few hours (preferably overnight) before cooking them.

• Although canned variety is easily available, best is to use the dry ones.

Toor Dal (skinned / split pigeon peas)

• Whole greenish tan coloured pigeon peas reveal a yellow interior when they are skinned and split.

• Toor dal is used to make the most common form of plain yellow dal, sambar etc.

• Oiled form of this dal is also available, this is basically done to increase the shelf life of the lentil. Usually people wash off the oil in warm water before using it.

• Toor dal resembles Chana dal but it is slightly smaller.

• Also do not confuse Toor dal with the split yellow peas (field peas) that are commonly found in American stores.

Urad Dal (whole and skinned / split)

• When whole, these tiny little lentils are black and called as 'black gram' (sabut urad dal).

• When they are skinned and split, they are white.

• The skinned and split lentil (dhuli urad dal) is soaked and ground to make South Indian delights like Dosa, Uttapam, Idli etc. and also used as a main ingredient in making Oriya pitha.

• It is also tempered and used for adding flavour to rice and other dishes.