Dal may be a word unique to the Indian subcontinent, but the food is not. It is the local word for pulses, i.e., dried edible seeds of certain legumes. Different types of dals thus belong to one of the most nutritionally diverse food groups. They are an excellent source of plant-based protein and very flavorful, especially when made the Indian way. The popularity of pulses or dals is not recent in the region. They are one of the longest-standing cultivated foods in the world, with archaeological traces going as far back as the Bronze Age and the Indus Valley Civilization. Interestingly, some ancient religious texts also mention pulses as a staple food. 

Our article today explores some of the most popular types of dals relished in the subcontinent and how they are used in Indian cooking.

What is dal: the ingredient or the dish?

As we said, people from the Indian subcontinent refer to pulses as dal – other variations of this word are ‘daal’ and ‘dahl’. Botanically, all different types of dals (pulses) belong to the family Fabaceae or Leguminosae. It is commonly referred to as the pea or bean family because chickpeas, dried peas, and beans are famous subtypes. Lentils, a lesser-known subtype relative to the peas and beans, are characterized by their lens-like shape and color. 

Translating between cultures often misses the finer nuances, so we must add that the connotations of the word dal are more than one. It refers to the raw, dried edible seeds from the pods of certain legume plants. And it is also used as a broad reference to a dish made from lentils, chickpeas, or beans. Some people, however, use the word dal specifically for split pulses and dishes made from them, but not the whole variety, like chickpeas and beans. This distinction is supported by the fact that the Sanskrit verb ‘dal’ translates into split or divide. 

How to distinguish different types of dals?

Dried, edible seeds of legume plants come in many shapes, sizes, and colors. Some pulses, like chickpeas and beans, and even some lentils, are consumed whole. Most lentils are, however, dehulled and split. That is why if you are looking for dals in an Indian market, you usually find them in different forms:

• Unhulled and whole – sabut dal (whole dal), such as sabut urad dal
• Unhulled and split – chilka dal (dal with hull or seed coat intact), such as chilka urad dal
• Hulled and split – dhuli (dal without the hull or seed coat), such as urad dhuli

The ‘dhuli’ version, which translates to ‘washed’, is the most common type of split lentils we find in markets. The seed coat has been removed, so it cooks faster than the unhulled split. The unhulled whole versions require the most time for cooking.   

The Indian subcontinent has 50+ varieties of dals (pulses), and Indian cooking is rich in exciting ways to prepare them. In the North of India, we see more creamy and indulgent versions of dal such as Dal Makhani and Dal Tadka, whereas the South boasts lighter, soupy, and tangy versions of dal such as Sambar and Rasam. 

Are all types of dals nutritious?

1. Dals are an excellent source of plant-based protein and complex carbohydrates while being low in fats. This makes them an integral part of a balanced diet. 
2. Pulses are gluten-free, so they are a safe option for people with celiac disease or gluten sensitivity. 
3. Unhulled dals are a great source of dietary fiber and micronutrients such as calcium, potassium, folate, iron, zinc, magnesium, and even trace amounts of Vitamin B complex, which are all essential for a healthy body. 

With that said, the milling of pulses leads to a reduction in phenolic compounds concentrated in the hull. This is just like the whole grain wheat, which is richer in nutritional benefits, relative to its milled version that is without the germ and bran.

For vegetarians, the different types of dals are a good source of protein; however, they are not considered nearly as complete as animal protein. As part of a diet plan that also incorporates animal-based protein, dals add a flavorful plant-based protein option.

5 of the most popular types of dals in Indian cuisine 

India is the largest producer of pulses in the world, meeting over 25% of the world’s demand, and ranking third as a global exporter of pulses. And although there are many different types of dals used in the Indian subcontinent, each region has its favorite. Here are the most popular and the most widely used:  

Moong (Mung) dal

Mung bean, or as it is known in local culture, moong, is a green gram and is one of the most popular pulses in the subcontinent. Mung bean is used in its whole form, i.e., sabut moong dal, and split with or without the skin. It is green with the skin on, and yellow without the skin. One of the most commonly used types of dal in the region, it is an ingredient in khichdi, mung dosa, stews and soups, salads, and stir fries. In Pakistani cuisine, it is common to combine split mung dal with the split version of masoor dal to make a delicious dish, which may be thick or soupy.  

Moong dal cooks fairly quickly and once properly done, disintegrates into a creamy consistency. The flavor of a simple moong dal can be enhanced with a tadka of curry leaves and cumin, shallots, garlic, ginger, and turmeric in sesame oil.

Masoor dal

The whole version of Masoor dal, referred to as sabut masoor, is dark brown. However, in its split and skinned form, it is red, hence referred to as red lentils. The split masoor dal cooks faster than its whole version. It is milder and less earthy in flavor relative to sabut masoor, and subtly sweet too. 

The brown masoor dal is less popular compared to its red counterpart, but it is a delicious slow-cooked dish that is usually topped with tadka made from garlic in vegetable oil. It tends to become thicker and more creamy as it cools down. 

The red masoor dal pairs with moong dal for a wonderful-tasting dish, and is also used to make khichdi, stews, and soups. It has a creamy texture, but not as thick as its brown counterpart. 

Chana dal

Chana dal, also known as split Bengal gram, is derived from small chickpeas (mostly black). Their skin is removed, and they get split. Chana dal has a deep nutty flavor and is perfect when cooked down with warm spices such as bay leaves, star anise, black peppercorns, cinnamon, and other components of garam masala. 

Chana dal can be made into a very flavorful dish when cooked with a masala made from ginger, garlic, and tomatoes, and a tadka made from curry leaves and shallots fried in hot oil is added. Dal ghosht, a slow-cooked, meat and lentil stew, also uses chana dal, making a hearty and comforting dish. Chana dal is a key ingredient in shami kababs, which are a teatime staple in North Indian and Pakistani cuisines. 

Mash (Urad) dal 

Mash dal, or as it is more commonly known, urad dal, is black gram. It is available in many forms – whole and split, with and without the ‘chilka’. However, the split versions with skin and without are the most commonly used in Indian cooking. Urad imparts a rich texture to the dish. This is why the whole version of it is used to make Dal Makhani, a delightful creamy dish from North India. The split urad dal without the skin cuts the prep time, but many people prefer to use its unskinned version, which is soaked for a few hours to remove the skin. 

Urad dal is cooked as a dish to enjoy with chapati or roti, and is also a popular ingredient in street food. It is used in a dry, stir-fried, spice-rich, ‘dhaba-style’ and also to make ‘dahi vada’ or ‘dahi baray’ – dal pakoras in a sweet dahi mixture topped with imli chutney and a bunch of spices and served cool. 

Arhar (Toor) dal

Toor dal (pigeon peas), also known as Arhar dal, has been a staple in the region for centuries. It is available whole, unskinned, and also split and skinned. When split and skinned, it is bright yellow. This version of toor dal is more common.

Toor dal has a nutty and slightly sweet taste that goes well with milder spices. It can be prepared like other dals, but it tends to overcook, so it is a must to watch. Toor dal thickens when cooked, hence used in stews and curries. It is also an integral part of the South Indian delicacy, Sambar. Khatti dal, a Hyderabadi favorite for its tangy flavor, also uses Toor dal served with both chapati and rice. 

The art of making the perfect dal

Making a cup of dal seems like one of the easiest things on the planet, but there is more to it than just cooking the dal and other ingredients in plenty of water. Indian cooking lays out many processes to prepare different types of dals that must be followed meticulously for the best results. While you’ll find many versions of countless recipes from across the region, a few considerations are commonly exercised. 

Choose what type of dal dish you want

The first step is to decide the type of dal dish you want to enjoy. Does your plan allow for soaking before cooking? Do you want it soupy or creamy? Do you want to eat it with rice or enjoy it with chapati? All such questions must be answered. Once you decide on what type of dish you want to make, you can choose the type of dal best suited for it. 

Choose the right dal recipe

A flavorful bowl of warm dal, nutritious and comforting, can be made and enjoyed in many different ways. 

Some recipes call for the dal to be sautéed in a masala made from ingredients like onion, garlic, ginger, and tomato. Basic spices such as salt, red chili, turmeric, cumin seeds, garam masala, etc., are also added to the masala. Once the mixture is well sautéed, water is added – its quantity depends on how long it needs to cook and how soupy or thick you want it. Most recipes, however, use plenty of water to cook the dal with warm spices. The mixture is brought to a boil and allowed to slow-cook until the dal is tender and flavors have melded.   

Make your dal super-blended & extra flavorful

The traditional cooking of dal involves the process of hand-blending called ‘ghotna’. Once the dal is cooked (preferably slow-cooked), a wooden tool is used to thicken it. This technique gives most types of dal dishes their signature texture, a creamy consistency, and super-blended flavors.  

The majority of dal dishes are considered incomplete without an exciting tadka – a technique that involves tempering spices and herbs in hot oil, and pouring the mixture over the cooked dal. The tadka mixture consists of spices, herbs, garlic, shallots, curry leaves, etc., and is fried in hot oil (or ghee). Its ingredients vary depending on regional and personal preferences. When poured over your bowl of hot dal, it makes the dal dish more aromatic, appetizing to look at, and extra flavorful. 

Concluding words… 

Dals or pulses are nutritionally versatile and make a healthy addition to daily meals. While not comparable to meat or poultry, they are nonetheless a great source of plant-based protein. They fit into a vegan diet when cooked on their own or with vegetables, and also pair with red meat to make spicy stews, like dal gosht and haleem.  

People of the Indian subcontinent know the true value of a good bowl of dal – it is a humble meal with great flavor. For homes that run on a budget, it is also an economical choice – a delicious soupy dal can stretch to feed many people. 

With all that said, let’s admit, there are few things as good as freshly cooked dal with the right tadka, served with piping hot chapati or rice!