Nitra Kitchen
Indian Dal Types Explained: Toor, Moong, Masoor, Chana and Urad
Published Updated 5 min read
Toor dal is split pigeon peas for everyday dal and sambar. Moong dal is split green gram that cooks quickly to a light, mild dal. Masoor dal is split red lentils that cook to a smooth puree without soaking. Chana dal is split Bengal gram with a nutty bite. Urad dal is split black gram for idli, dosa and vada.
"Dal" means both the dried split pulse and the dish made from it. Each pulse has its own size, cooking time and texture, and swapping one for another changes the dish. This guide covers the five dals found in most Indian kitchens, how to cook them, and what each is traditionally used for.
The five main dals at a glance
| Dal | What it is | Colour | Soak | Stovetop time | Pressure cooker | Texture cooked |
|---|---|---|---|---|---|---|
| Toor (arhar) | Split, skinned pigeon peas | Pale yellow | 30 min (optional) | 35 to 45 min | 3 to 4 whistles | Soft and creamy |
| Moong (yellow) | Split, skinned green gram | Light yellow | Not needed; 15 min helps | 20 to 25 min | 2 whistles | Light, soft |
| Masoor (red) | Split, skinned red lentils | Salmon pink, cooks yellow | Not needed | 15 to 20 min | 1 to 2 whistles | Smooth, almost puree |
| Chana | Split, skinned Bengal gram (desi chickpea) | Golden yellow | 1 to 2 hours | 45 to 60 min | 4 to 5 whistles | Holds shape, nutty |
| Urad (split, skinned) | Split black gram | Creamy white | 2 to 4 hours for batter | 30 to 40 min | 3 whistles | Silky, slightly sticky |
Use about 3 cups of water per cup of rinsed dal for a pourable dal, or 2.5 cups for a thicker one. Older dal takes longer to soften, so treat times as a guide and follow your pack.
Toor dal
Toor dal, also called arhar or tuvar, is the base of everyday dal-chawal across India. It cooks soft and creamy and takes on tempering well. Gujarati dal, Maharashtrian varan, South Indian sambar and rasam all start with toor.
How to cook toor dal
Rinse three times. Soak for 30 minutes if you have time. Pressure cook with 3 cups of water, a pinch of turmeric and a few drops of oil for 3 to 4 whistles, then whisk smooth. Finish with a tempering of ghee, cumin, garlic and dried red chilli, as in the classic dal tadka, or make South Indian sambar.
Moong dal
Yellow moong dal is green gram that has been split and skinned. It is the quickest of the split dals after masoor and has a mild, clean taste. It is the classic choice for khichdi, light dal tadka, moong dal chilla and moong dal halwa.
How to cook moong dal
No soaking is needed, though 15 minutes makes it cook more evenly. Simmer with 3 cups of water for 20 to 25 minutes, skimming any foam, or pressure cook for 2 whistles. For moong dal khichdi, cook equal parts rice and moong dal with 4 to 5 cups of water per cup of the combined mix.
Moong split with skin (chilka)
Split moong with the green skin on has a slightly earthier taste and takes 5 to 10 minutes longer than yellow moong. Use it in khichdi and pesarattu.
Masoor dal
Masoor dal is red lentils that have been split and skinned. They turn from pink to golden yellow as they cook and break down into a smooth dal in under 20 minutes, without soaking. That makes masoor the practical weeknight dal and a good base for lentil soup.
How to cook masoor dal
Rinse until the water runs clear. Simmer with 3 cups of water and a pinch of turmeric for 15 to 20 minutes, stirring now and then. Masoor can stick and froth in a pressure cooker, so use 1 to 2 whistles at most and add a few drops of oil.
Chana dal
Chana dal is split, skinned Bengal gram, the small brown desi chickpea. It is firmer than the other dals and keeps its shape, with a nutty, slightly sweet taste. It is used in chana dal fry, dal with lauki (bottle gourd), stuffed parathas, sambar and South Indian tempering, and in sweets such as puran poli and chana dal halwa.
How to cook chana dal
Soak for 1 to 2 hours. Pressure cook with 2.5 to 3 cups of water for 4 to 5 whistles, or simmer for 45 to 60 minutes. For a dry, separate dal, use 2 cups of water and stop as soon as the grains are tender. See chana dal fry with ghee tadka.
Urad dal
Urad dal is split black gram. Skinned, it is creamy white and becomes silky and slightly sticky when cooked. Ground, it gives idli and dosa batter its lift and medu vada its fluffy centre. Whole black urad is the base of dal makhani.
How to use urad dal
- Batter: soak 2 to 4 hours and grind with idli rice at about 1 part dal to 3 or 4 parts rice.
- Tempering: a teaspoon of urad dal fried in oil with mustard seeds adds crunch to South Indian dishes.
- Dal makhani: whole urad needs an overnight soak and 6 to 8 whistles, then long, slow simmering.
Which dal to use for which dish
| Dish | Dal to use |
|---|---|
| Dal tadka, Gujarati dal, varan | Toor |
| Sambar, rasam | Toor |
| Khichdi, light everyday dal, chilla | Moong |
| Quick weeknight dal, lentil soup | Masoor |
| Dal with lauki, chana dal fry, puran poli | Chana |
| Idli, dosa, medu vada | Urad (split) |
| Dal makhani | Whole urad, with a little rajma |
How to store dal
Store dal in airtight jars in a cool, dark cupboard. In humid weather, a few dried red chillies or bay leaves in the jar are a traditional way to keep it fresh. Buy amounts you will use within 6 to 12 months; older dal takes noticeably longer to soften.
Frequently asked questions
Which dal cooks the fastest?
Masoor (red lentil) dal cooks fastest, in about 15 to 20 minutes on the stove without soaking. Yellow moong dal follows at 20 to 25 minutes.
Is toor dal the same as chana dal?
No. Toor dal is split pigeon peas and cooks soft and creamy. Chana dal is split Bengal gram, is firmer and nuttier, and needs longer soaking and cooking.
Do I need to soak dal before cooking?
Masoor and moong do not need soaking. Toor benefits from 30 minutes, chana dal from 1 to 2 hours, and urad for batter from 2 to 4 hours.
How many whistles for toor dal?
Three to four whistles on medium heat with about 3 cups of water per cup of rinsed dal. Older dal may need one more.
What is the difference between moong dal and masoor dal?
Moong dal is split green gram, yellow and mild. Masoor dal is split red lentils, pink when raw, and breaks down more quickly into a smooth dal.
Stock up on every dal in this guide from the Nitra pulses and lentils collection. Buy on Amazon.ae or order on WhatsApp at +971 50 252 0474.