Indian Dal / Lentils

Indian Dals

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies.
You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five.

Toor Dal
Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas. Some of our family favorite dal recipes are
Mung Dal

Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as
Split Green Gram or Split Mung Bean. Moong dal is also used in making sweet dishes like
Chana Dal

Chana dal is also known as
Split Bengal Gram or Split Chickpeas. Chana Dal takes a little more time to cook as compared to toor dal. 
Masoor Dal

Red Lentils or Masoor are black with the skin on, while the lentils are orange in color. Masoor Dal or Red Lentils when cooked, turn yellow in color.
Whole Masoor
Another lentil known to me is Kulith. Also known as Horse Gram or Hulga in Hindi. Like any other dal, I cook Kulith in a pressure cooker too. Kulith SambarKulith Idli, Kulith Sprouts Usal are some of the recipes known to me. Soon, I'll update my blog with these recipes. For now, take a look at this nutritious vegan source of protein.