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Indian Lentils 101: A Comprehensive Guide to the Different Types Used in Cooking

December 28, 2022 by Staff Writer

Variety of Indian lentils

Indian cuisine is known for its rich and diverse flavors, and lentils play a central role in many dishes. Lentils, also known as dal, are small, nutrient-rich seeds that are packed with protein, fiber, and essential vitamins and minerals. They are an important part of a vegetarian diet, and are often used as a meat substitute in dishes. In this article, we will explore some of the most commonly used lentils in Indian cooking, their English and Indian names, and their unique flavors and uses.

Some commonly used lentils in Indian cooking are:

Toor Dal / Tuvar Dal / Arhar Dal (Split Pigeon Peas): These are small, yellow lentils often used in dals and soups.

Chana Dal (Split Chickpeas): These are yellow lentils that have been split and skinned. They have a slightly sweet and nutty flavor and are often used in dals and curries.

Moong Dal (Split Mung Beans): These are small, yellow lentils that have been split and skinned. They have a mild, sweet flavor and are often used in dals and soups.

Urad Dal (Split Black Lentils): These are black lentils that have been split and skinned. They have a slightly earthy flavor and are often used in dals and curries.

Moong Dal is a type of split and skinned mung bean that is often used in Indian cooking. It has a mild, sweet flavor, and is commonly used in dals and soups. Moong dal is easy to digest, and is a great source of protein and fiber.

Masoor Dal (Split Red Lentils): These are small, red lentils that have been split and skinned. They have a mild, slightly sweet flavor and are often used in dals and soups. Masoor dal is an excellent source of protein and fiber and is often used as a base for soups and stews.

Kabuli Chana (Chickpeas): These are large, white chickpeas with a slightly sweet and nutty flavor. They are often used in curries and salads.

Rajma (Kidney Beans): These are large, red beans with a slightly sweet and nutty flavor. They are often used in curries and salads.

Chana (Chickpeas): These are small, dark brown chickpeas with a slightly sweet and nutty flavor. They are often used in curries and salads.

Urad Dal (split black lentils): These are black lentils that have been split and skinned. They have a slightly earthy flavor and are often used in dals and curries. Urad dal is a popular ingredient in many Indian dishes and is often used to add flavor and texture to dishes.

In addition to these, many other types of lentils are used in Indian cooking, such as lentils from the lentil plant (Lens culinaris), which includes the red lentils and brown lentils that are commonly found in Western countries.

Filed Under: Ingredients

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