Home / Blog / Dal and Lentils Explained

Dal and Lentils Explained

“Dal” means both the dried split pulses and the soupy dish made from them. Each type has its own cooking time and texture, so knowing the main ones makes shopping easier.

The main types of dal

• Toor/arhar: the classic everyday dal for sambar and plain dal.
• Masoor (red lentils): cooks in about 15–20 minutes and turns creamy.
• Moong: split yellow moong is light and easy to digest; whole green moong is used for sprouts.
• Chana dal: split chickpeas that stay firm; soak before cooking.
• Urad: whole black urad for dal makhani, split white urad for dosa and idli batter.

Cooking basics

• Rinse dal until the water is clear.
• Soak firmer dals (chana, whole urad) for a few hours to cut cooking time.
• A pressure cooker or Instant Pot speeds things up considerably.
• Finish with a tadka: spices fried in ghee or oil and poured over the cooked dal.

Storage

• Keep dal in airtight containers away from moisture.
• Older dal takes longer to cook, so buy amounts you will use within a few months.

Frequently asked questions

Which dal cooks fastest?

Masoor (red lentils) and split yellow moong usually cook the fastest, often in 15–20 minutes without soaking.

Do I need to soak dal?

Not for red lentils or split moong. Soaking helps firmer dals like chana dal and whole urad cook evenly.

What is a tadka?

A tempering of whole spices, garlic, onion or chilli fried in hot ghee or oil and poured over the dal for flavour.

Product availability, prices and shipping are set by the store and can change.