I just bookmarked it! I am most familiar with French lentils, but I am open to exploring the ones listed above. So many possibilities :! Thanks Brandon! French lentils are yummy too! Most of these lentils have an entirely different flavor. I'm sure you'll enjoy experimenting with them. Wow very informative Puja! One year in draft mode is a super long time! Also, can't believe red beans are listed as toxic though I usually don't slow cook my beans at this time.
I'll make sure to come here when I need a bean guide! This was really helpful. I've been searching for a guide like this for a long while so thank you! One thing, though: Is a "gram" the same thing as a pulse?
Thanks Liz. I'm so excited that so many people are finding this post helpful. The term gram is used for several Indian pulses like mung, garbanzo and urad. As far as I can tell it's just a reference to pulses. Hope this helps! Gram is a pulse generally called chana. This is very helpful for my new business to understand different between pulses and lentils. Thank You very much. Pooja thomas very good help me give a list of of all kathor. A heard there are 28 kathor are available.
Your blog has inspired me to open a desi restaurant chain selling different dals only.. Many Thanks Puja, I am into export of Pulses , where we need to explain our clients the varieties of pulses but how they should make it was issues, which I think you have sorted out.
Thanks a lot for such a blog! Fully agreed to Robin's Idea to make Desi food court. Just found your website recently and I have to say "What a great resource and information! I really want to expand my palate in Indian cuisine and this chart is helpful for those of use unfamiliar with Indian cooking.
I looking forward making your recipes. Well my search for protein rich diet brings me here. Awesome stuff! Me being an Indian and eating all these for years was still confused. Thank you! Your post contains in a precise way — exactly what I was looking for. A whistle is part of Pressure Cooker which produce sound when pressure in cooker is more than it can withstand. It will have a whistle.
I am confused in Vaal or Valol. I also always used to get confused between all pulses and dals. Now I know the difference between all. I just made a dal for the first time in the slow cooker with mung beans.
It was delicious! Thanks for all the tips! I was ready to throw out the whole urad dahl as a failed product. I treated them like mung beans. Thank you for your clarity and comprehensive review. Gr8 information, finally I know clearly about Garbanzo Beans and its flour : : Thanks alot..!!! Extremely useful.
I just moved to India and was amazed to see so many different types of beans and lentils. Now I know what they are. Cannot wait to try them all. Thanks for clearing that all up letting me know I eventually got it right. This is a great page and resource for others out there just staring out and a real time saver, as speaking from a personal perspective it can take a long time to work all this out yourself if you are coming in with zero knowledge like I did a year ago I wish I had this page back then!
Your post is fantastic! Unfortunately, being very new to cooking Indian food, I'm still unsure and maybe you can clarify for me. Are mung beans also referred to as moong dal? Hi Jodie - Sorry for the delayed response! Mung beans are the whole bean. Moong dal is the same bean that has been split.
Hello, I'm on a low oxalate diet and can have legumes but not lentils Very useful post. I was thinking of writing one on pulses and searched to see if anyone had already done it. So, saved me lots of research and effort. Thanks Puja, had been the look out for right combination of lentils to be added to my diet and your writeup opens up the possibility of keeping it Indian and still have the trim low glycaemic meals. This is great. Do you think you could do a similar guide on Indian chilis for cooking.
My kids don't like too much heat but I want to add flavor where I can. Yes , Sumit I bought all of these in the US. You can all but them online. This is the most helpful version. Thanks for the effort! I knew most of this but i had no idea lal chawli was azuki. Every time I made a recipe, i substituted, thanks for the list. Thanks very good information on various dals.
If you add proten, minerals and vitamin contents I hope it is better. Similarly also mention vitamins and minerals distroid while cooking and how to retain them. Thank you for this! My husband is allergic to lentils, peas, and kidney beans, but not to chick peas or mung beans.
I was pretty sure that Urad Dal wasn't a "true lentil," but your list clarifies things further; i. If you have room on a later chart, the Latin names of the various pulses might prove quite helpful for those trying to avoid particular species.
Thanks again from BC, Canada, where indian pulses and spices are very readily available. HI , My name is Karuna, m newly married and my mother in law is great cook but learning from her its difficult as every indian household has different ways of cooking. So I m new to cooking and specially Dal is difficult..
Thanks alot for you post. That's awesome. Maybe I'll add "impressing Gujarati mothers in-law" to the blog tag line! Anyway, congratulations on your wedding. Wishing you all the very best in your new life! This is amazing.. I asked my husband to bring Moong Daal and her got Toor, which was something very new for me, so I searched and after disappointed from Wikipedia, found this little but very comprehensive information Good work!!
Will visit your page over and over, have added in my fav. I have a doughty that some times you mention Lentils as beans or pulses, some times Lentils as Masoor dal, if Masoor is Lentils then don't use the word Lentils at all.
If Lentils is different, please give photograph and explain about Lentils. There is one big problem, I want to live in India now that I am retired, but I find it too expensive to travel there from the Philippines, originally from the USA. I like lentils, mung and all other legumes. Your fotografs are great and make a person hungry. Hi Tiko, Thanks for your comment. I hope you get a chance to move to India someday soon. I was looking to find info on how Pigeon Peas the are green turn to Yellow when dried.
It led me to this article. Very informative, but yet it doesn't answer my question. Please reply if anyone knows. Although we are traders of dals and pulses, but this was a real eye opener for us as-well. Thanks Puja Thomas Patel for the great article. Thank you Puja for this..
I've taken a photo of the cooking times for all the daals.. Extremely simple and informative.. I've been wondering about all these dals for years and slowly branching out to try new ones.. Given a great new boost of confidence. Thank you again. Thank you for your thorough explanation of the dals! I've always wondered about the cooking times.
Would it be possible for you to add the stove-top cooking times since so few of us in the U. Hi Cheryl! I'm glad this is helpful. The stove top cook time is actually up. That's what I mean by cook time. In the article, you have mentioned "Pulses are also soaked and then ground into a paste often with soaked rice to make dishes like dosa and idlee". I assume that you are referring to wet grinding of the soaked pulses and soaked rice together to make a paste.
Is it possible to create the same paste by using ground pulses' powder and ground rice powder? Great post!! I am allergic to lentils and chickpeas, and I can only have "pulses" like mung and urad. But after reading this post I am beginning to think maybe I can try pigeon pea also, since you wrote that its a pulse, or did I misread it?
I will also try Black Eyed Peas and Azuki Beans as the shape of them are not round like normal lentils which I cant have. Thanks again!!! This is by far the best guide I have seen on lentils :D.
I just found your site and wanted to thank you for such an enlightening post. I was looking for a recipe on rava upma and just happened along your blog. Looking forward to exploring it more. I came here trying to figure out the Indian name for what are marketed in America as "yellow lentils.
If true, it might be worth a reference in this post; I can't easily find another place that does the translation. I have attemptedto blog on third part systems, it just did not transpire the true way I wanted it to. But your website has providing me a desire to do so. I will be bookmarking your website and checking it out from time to time. The comment on age of the dried pulses and cooking time is critical.
For western cooks that may make Indian food as well as non-Indian food, using these items may result in half a package of an item to sit in a larder for months after purchase. So the comment on cooking times and the need for soaking is probably most relevant for open packages. It does raise a couple of questions about, "how old is old? I'm now somewhat convinced that most dried items are older than we think and take longer than we think as well.
I really appreciate the time and research taken to make this informative website. Being newly diagnosed with type II diabetes, I am sure this will help me to improve my diet.
Thanks so much for posting this. You answered so many of my questions. Whenever I go to an Indian or Oriental market I'm like a kid in a toy store. Everything looks so wonderful. I buy buy buy and get home and don't know half of what I have or what to do with it. This article helps a lot.
I would love to see that table with images of the dals next to them so i could print and keep in my kitchen. Thank you for this eye opening read. Great resource! Please add this detail to make this the only page a person needs to visit for complete information on lentils, beans, and pulses. Just starting with Indian cooking and this was best explanation I found on the dals.
You can simmer chana dal into a chunky stew that retains some of its bite, like toor dal, and add it to braised vegetables such as collard greens or kale for extra body and protein.
In South Indian kitchens, chana dal often gets used as a seasoning just like urad dal, sometimes together sometimes on its own. Toasted chana dal is a great addition to bitter vegetables like broccoli rabe and bitter melon, especially when cut with a squeeze of lemon.
Shop chana dal. Aka chana and chole, the legume loved around the world. In Punjab, a similar dish goes by the name chole the Punjabi word for chickpea , and is typically made with roasted spices and without tomato. Chickpeas come in a wide range of sizes, which is handy for customizing in different dishes.
Shop chickpeas. Also called kala chana or kadala, these are a relative of the common chickpea with a personality all their own. Since they retain their shape so well, black chickpeas are also a great choice for bean salads and chaat. Shop black chickpeas. A Global Grocery for Global Cooks. February 13, Urad dal These tiny skinned and split lentils are one half of the magic behind dosas. Whole urad dal Just like mung beans and moong dal, whole urad dal is a different thing all its own.
Chana dal This is the split and skinned version of the chickpea, and in practice it behaves a lot like yellow and green split peas. Chickpeas Aka chana and chole, the legume loved around the world. Black chickpeas Also called kala chana or kadala, these are a relative of the common chickpea with a personality all their own.
And when you enjoy it with Dosa or Idli, you hardly ever get to notice the flavors of these dals. In India, Moong Dal and Toor Dal have got the status of staples, and most Indian families use them for daily consumption. Hence, the government authorities always ensure there is enough stock of various dals and rice in the country. And as a result, both Moong Dal and Toor Dal remain available in the stores throughout the year.
Storage is another important aspect when it comes to the similarities between Moong Dal and Toor Dal. If you keep them in an airtight container, they can easily last you for more than a year. Moong Dal split and shelled comes in a very small size, whereas Toor Dal looks a bit bigger in size. Still, if you are new to the kitchen world, you might get confused between all yellow color dals available in the store.
Like many other varieties of dals, Moong Dal can be used for making savory as well as sweet dishes. Moong Dal Halwa is one such popular sweet delicacy, which is made out of these lentils. Moong Dal obviously gets more price than most of the dals in India, and it includes Toor Dal too. And like I said earlier, it has got many beneficial properties that are not present in other varieties of dals.
In this section, you will find useful answers to some of the commonly asked questions by the readers. Yes, Moong Dal is better than Toor Dal in many ways. It also has many beneficial properties as compared to Toor Dal. No, they are different.
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