The different types of dal in Indian cuisine
In Indian cuisine, there are many types of dal, which are lentil-based dishes that are a staple in many parts of the country. Lentils are a type of dal that come in many different varieties, including red, green, brown, and yellow. They have a slightly sweet, earthy flavor and are often used in soups and stews. In this article, we cast a glance at the different types of dal in Indian cuisine.
Also See: Our Dal recipes / Lentil Recipes
Some common types of lentils/dal from India include:
Moong dal | Mung Dal
This type of dal is made from split mung beans and is yellow in color. It has a soft, delicate texture and is often used in soups and stews.
Mung dal is made from whole mung beans and has a slightly sweet, nutty flavor. It is often used in soups and stews and has a slightly firmer texture than moong dal.
Toor dal
Toor dal, also known as pigeon peas, is a light yellow dal with a nutty flavor. It is often used in dishes like sambar and is a key ingredient in many South Indian dishes.
Urad dal
Urad dal is made from black lentils and has a rich, nutty flavor. It is often used in dishes like dal makhani and is a key ingredient in many Indian breads like idli and dosa.
Chana dal
Chana dal is made from split chickpeas and has a slightly sweet, nutty flavor. It is often used in dishes like chana masala and is a key ingredient in many Indian sweets.
Masoor dal
Masoor dal is made from split red lentils and has a slightly sweet, earthy flavor. It is often used in soups and stews and has a soft, mushy texture when cooked.
Kabuli chana
Kabuli chana, also known as chickpeas, are a type of dal that are larger and rounder than chana dal. They are often used in dishes like chana masala and are a key ingredient in many vegetarian protein dishes.
Rajma | Kidney Beans
Rajma is a type of dal made from red kidney beans. It has a slightly sweet, earthy flavor and is often used in dishes like rajma masala.
Matar dal
Matar dal is made from green peas and has a sweet, slightly earthy flavor. It is often used in dishes like matar paneer and is a key ingredient in many Indian snacks like samosas and pakoras.
Kala chana
Kala chana, also known as black chickpeas, are a type of dal that are smaller and darker in color than regular chickpeas. They have a slightly sweet, nutty flavor and are often used in dishes like chana masala and kala chana chaat.
If you enjoyed the post – The different types of dal in Indian cuisine – please give it a like and follow our Facebook page and our Instagram page.
You might also be interested in:
26 Dishes from Maharashtra We All Love
23 Best Indian Soups for Winter
10 Classic South Indian Food Combinations We All Love
Characteristics of Malabar Cuisine
———————————————————————————————————
Foodcazt (www.foodcazt.com) is a Food Magazine. We help you discover food. Benefit from our Recipes, Reviews, Food Guides & Articles. We uncover trends, especially for Indian and Asian Cuisines. Please follow us to learn more. Uncover recipes. Learn about trends. Unearth unique restaurants. Find what moves you. Discover what inspires others. We uncover trends, especially for Indian Cuisine and Asian Cuisine.
It would mean the world to us, if you follow, like or subscribe on: YouTube, Facebook, Twitter, Instagram.
