Introduction

Join me in unfolding the wide assortment of Daals or Lentils!

Most popularly prepared as soups, lentils serve a yummy ingredient in an ample variety of delicacies! Their bite-like nutty texture makes for an appetizing vegan or vegetarian side-dish. Packed with vitamins & minerals, these highly nutritious gluten-free legumes are premium sources of plant-based fiber & protein.

IN THIS ARTICLE

Chana Dal

Lobia

Matar Daal

Masoor Daal

Urad Daal

Toor Daal

Moong Daal

Chana Dal (Split Chickpeas)

Chana dal, also called Bengal gram, is derived from chickpeas after removing their husks and splitting them. They have a delicious nutty taste and subtle earthiness with a dry texture. Its soup/daal is often thick as the spilt chickpeas tend to soak up most of the liquid.

Chana daal is soaked & ground to paste to prepare the famous Pakistani meat patties known as Shami kebab. This folate-rich daal is diabetes-friendly, good for the heart, and has anti-inflammatory properties too!

Lobia (Black-Eyed Peas)

Lobia is a type of bean drawing its origin to African lands! They have a subtle taste & offer a creamy texture (without turning mushy when cooked). In Vietnam & Southern India, it is used with coconut to prepare desserts like Che Dau Trang & Olan respectively. While Caribbean & Middle Eastern regions use it in savory preparations served with rice.

These low-fat & cholesterol-free beans are excellent for weight loss!

Matar Daal (Dried Green Peas)

Matar daal is available in both green & yellow varieties. The pale green ones have a vegetal strong earthy flavor while the yellow ones offer a neutral mild taste. They require several hours of soaking before cooking as stews or soups. Ghoogni is a well-liked Indian matar daal appetizer/side-dish prepared with potatoes, onions, spices, & coriander.

Matar daal is an excellent vegetarian protein & weight loss ingredient. Additionally, this manganese-rich pea helps strengthen the bones, offer constipation relief, and serves as a natural energy booster.

Masoor Daal (Red Lentils with & without skin)

These small reddish lentils have a sweet & nutty flavor profile resulting in a mushy texture after cooking! It is the most common go-to daal served with steamed rice in Indian households as it cooks fast and doesn’t require hours of soaking like other lentils/pulses. The red lentil paste (soaked & ground) is used to make crispy fritters and relished as snacks along with tea.    

Masoor dal is full of potassium, calcium, Vitamin B, & antioxidants. It is good for the teeth and aids in curbing inflammation.

Urad Daal (Black Lentils)

Urad daal is available in 3 varieties- the black urad comes whole with its black husk intact, the white urad variety has the husk-removed (as shown in the image), and the third type is split after husk removal. This whole white urad has a bland taste with a slimy texture. Besides the famous Dal Makhni served in dhabas, this white urad is soaked & ground to prepare dahi vada, medu Vada, dosa, & papadums.

Urad Dal is good for the digestive tract, heart, bones, kidneys, and nervous system. It also aids in controlling glucose levels making it safe for consumption for diabetic individuals.

Toor Dal (Whole & Split Pigeon Peas)

Toor daal has a distinct nutty taste and provides a gelatin-like meaty consistency to daals, curries, & stews! Compared to yellow lentils (moong dal) & red lentils (masoor dal), toor daal requires more cooking time. It is a key ingredient in South Indian sambar (a lentil-vegetable stew), & Gujrati puran poli (a sweet stuffed flatbread).

Toor daal has high folic acid content which is vital for expecting mothers for healthy fetal growth and prevention of birth defects. It also contains iron, carbohydrate, protein, fiber, & calcium.

Moong Daal (Split Yellow Lentils)

Moong daal is derived from mung beans or green gram after de-skinning & splitting them. It has a sweet flavor & soft texture. Similar to Masoor daal (red lentils), this split yellow lentil is also cooked regularly at home for their fuss-free quick meal.

Moreover, moong daal is also used along with rice grains, veggies, & spices for Khichri preparation! When fried & salted, they turn into a crunchy delicious snack.  They are extremely nutritious, easy to digest lentils that assist in lowering bad cholesterol and keep heart diseases at bay.