TYPE OF DAL IN INDIA
Tags: food, health
Published: 2023-08-21 17:30:34

India boasts a diverse array of dals (lentils), which play a central role in its cuisine. These dals vary in color, size, flavor, and culinary uses. Here are some common types of dal found in Indian cuisine:

Masoor Dal: Also known as red lentils, masoor dal is small and orange-red in color. It cooks quickly and has a mild, slightly earthy flavor. It's often used in soups, stews, and curries.

Chana Dal: Made from split chickpeas, chana dal is yellow in color and has a nutty flavor. It's used in various savory dishes, including curries and snacks like vadas.

Urad Dal: Black gram lentils, or urad dal, are black and white in color. They are used to make dishes like dal makhani, a rich and creamy lentil curry, and various dosas (fermented crepes) and idlis (steamed rice cakes).

Arhar Dal (Toor Dal): Also known as pigeon pea lentils, toor dal is commonly used in Indian households. It has a nutty and earthy flavor and is a key ingredient in dishes like sambar and rasam.

Moong Dal: These small, green lentils have a mild and slightly sweet flavor. They are used in a variety of dishes, including soups, curries, and sweets.

Mung Bean Dal: Mung beans are whole green beans that can be split to make mung bean dal. They are used in soups, curries, and desserts.

Lobiya Dal: Made from black-eyed peas, lobiya dal is small and has a creamy texture when cooked. It's used in dishes like curries and salads.

Rajma: While not technically a lentil, rajma refers to kidney beans and is used to make a popular North Indian dish called rajma curry.

Matki Dal: Matki, or moth beans, are used to make matki dal. It's often used in Maharashtrian cuisine to make dishes like usal.

Green Pea Dal: Green peas can also be used to make dal, which has a slightly sweet flavor. It's used in a variety of dishes.

Horse Gram Dal: Horse gram is used to make a nutritious and hearty dal, especially in South Indian cuisine.

These are just a few examples of the wide variety of dals found across India. Each type of dal brings its unique taste and nutritional benefits to the table, making them an integral part of Indian cooking.

**MOONG DAL VS TOOR DAL**

[Moong Dal and Toor Dal](https://theopenmagazines.com/recipe/difference-between-moong-dal-and-toor-dal/) are both popular types of lentils commonly used in Indian cuisine. They have distinct flavors, textures, and uses in various dishes. Here's a comparison between the two:

**Moong Dal:**

Moong dal, also known as mung bean lentils, are small, green lentils with a round shape.

They have a mild, slightly sweet flavor.

Moong dal cooks relatively quickly and becomes soft and creamy when cooked.

They are commonly used to make dishes like dal soups, khichdi (a rice and lentil dish), and various curries.

Moong dal is considered relatively easy to digest and is often recommended for people with digestive issues.

**Toor Dal:**

Toor dal, also known as pigeon pea lentils, are larger lentils with a more elongated shape.

They have a nuttier and earthier flavor compared to moong dal.

Toor dal takes longer to cook compared to moong dal and becomes soft but retains its shape.

This type of dal is widely used in South Indian and Maharashtrian cuisine and is a key ingredient in popular dishes like sambar (a lentil and vegetable stew) and rasam (a tangy soup).

Toor dal is nutrient-rich and a good source of protein.

In summary, while both moong dal and toor dal are nutritious and versatile, they differ in terms of flavor, texture, and culinary applications. The choice between the two often depends on the specific dish you are preparing and your personal preferences.