One of the most commonly used dal in Indian households is this yellow moong dal. Dehusked, with it’s skin taken off, this yellow moong dal gets cooked very easily and does not require soaking for a long duration. It is used in both sweet and savoury cooking. From making a classic dal to halwa, stuffing in parathas and used to make salads and even khichdi, this versatile dal is used across the country and is packed with nutrients.
A brown skinned lentil, that packed with fiber, the whole masoor dal appears brown on the outside and orange on the inside. This protein rich dal, required to be soaked for 4-6 hours or overnight and then used. A classic tadkewali masoor dal is absolutely popular in the Northern states of India. This dal can be used to make khichda as well.
The orange masoor dal is essentially the whole masoor dal that has been dehusked, removing the skin. Easy to digest and quick to cook. This earthy flavoured dal is used to make dals in different ways, varying from region to region. Apart from just being a high source of protein, it contains essential amino acids, potassium, iron and fiber.
This versatile dal that is packed with nutrients, can be used as is by soaking and cooking it or made into sprouts and used too. Not just used to make the green moong dal dish but can also be used in salads, pulaos, cheelas, soups and even in parathas.
This split version of the whole green moong dal, is used a variety of recipes other than where the whole green moong dal is used. Usually, where the split green gram is ground , to be used in the recipe. This split green moong is used to make dals and khichdis too.
Black skinned urad dal with a white interior, this black dal is packed with nutrients and super high in fiber. Cooks best when soaked overnight. This black dal is used to make dals, and even mithais. The classic Dal makhani and dal bukhara is made using this whole black urad dal.
Similar to that of the whole black urad dal, this one is split with it’s skin intact.This split black urad dal is generally used where the dal is to be ground to make a batter.
Familiar with North Indians speak of Rajma Chawal. Yes the rajma gravy goes best with some steamed rice, making it a complete meal. Red kidney beans are ideally soaked overnight, boiled and then used in any recipe. Apart from using it to make the rajma dish, the boiled rajma is used in salads. Rajma is an essential ingredient in Mexican cooking as well. Used to make the classic chilli and an integral part of fillings in the Mexican cuisine.
Also known as cowpea or white lobia. Lobia is cultivated in Asia and widely cooked here as well. the lobia is made into a curry, stir fried to make sundal and can even be used in salads when boiled.
Moth Beans also known as Matki is rich in protein and are great for building muscles and providing energy. It is rich in B vitamins, magnesium, calcium, potassium, phosphorus, manganese, iron, copper, sodium and zinc all of which are essential nutrients the body needs for internal development.
Whole white urad dal is essentially used, wher it is required o be ground, mostly into a batter or a flour. A variety of vadas are made using this whole urad dal.
Kala chana usually is soaked overnight, pressure cooked and then made ready to use. Popularly served as part of the ashtami prasad , kala chana, puri and halwa. Kala chana is also used to make curries and gravies. In Kerala, the kala chana is used in a classic recipe called the Kadala curry, essentially black chana dunked in a coconut milk based curry.
Kabuli chana is super popular in the state of Punjab, in India. The authentic pindi chole used kabuli chana in it and served best with kulchas and bhaturas. Kabuli chana is also used in Mediterranean cuisine, and is the main ingredient for the hummus and falafel.
Soy beans are cooked as is to make a dal and many a times the bean is used to make other by product like soy milk, tofu, soy flour and the soy chunks that have pretty much the same nutritional value.
Popularly known as arhar dal. Toor dal is the main ingredient of the South Indian sambar and the Gujarati Dal. It is rich in iron, folic and magnesium. Used in sambar, bisi bele bhaat, and the popular sweet dish called obbattu or puran poli. The cooked toor dal is the main filling in it.
