Identify Dals of India
- Is the Dal with skin (chilka) or without skin (dhuli)
- Is the dal whole (sabut) or split into two (tooti)
Important Terminology to Remember Sabut means WholeDhuli means Washed i.e.Without Skin Chilka means With SkinTooti means Split (from the centre into two) Generally a dal referred with chilka is taken as the dal is split with skin on. Lets begin with one of the most loved dal
URAD DAL or BLACK GRAM or BLACK DAL
Urad Dal Sabut/Kali Dal/Black Gram/उड़द दाल साबुत
Urad dal whole & with skin is a popular dal used to make dal makhni.
Urad Dal Sabut/Kali Dal/Black Gram/उड़द दाल साबुत
When the above urad dal is kept skin on but is split into two it is called Urad Dal Chilka (Tooti/split)
Urad Dal Dhuli Sabut/Whole Washed Black Gram/उड़द दाल धुली साबुत
When the same urad dal above is kept whole and only the skin is removed what we get is Urad dal sabut dhuli.
Urad Dal Dhuli/Split Washed Black Gram/उड़द दाल धुली
When the same urad dal above is split in two and the skin is also removed what we get is Urad dal dhuli tooti
MOONG DAL or GREEN GRAM DAL or MUNG BEAM
Moong Dal Sabut/Green Gram Dal/Mung Bean/मूँग दाल साबुत
Moong dal whole & with skin is a popular everyday dal generally prepared with a tadka. It is a light dal and goes well with roti & rice.
Moong Dal Chilka/Split Green Gram/मूँग दाल छिलका
Moong Dal Chilka is quite popular when making khitchadi.
Moong Dal Dhuli/Split Washed Green Gram/मूँग दाल धुली
Moong Dal dhuli which is split is used to make dal tadka as well as moong dal halwa.
MASOOR DAL or RED LENTIL
Masoor Dal Sabut/Red Lentil/मसूर दाल साबुत
Masoor or Red lentil is a very light bodied dal & a combination of masoor and channa dal with tempering is usually preferred.
Masoor Dal Dhuli/ Split Washed Red Lentil/मसूर दाल धुली
Once the skin is removed Masoor dal is added to either moong or toor dal to add more body. It is seldom used on its own to make dal tadka.
RAJMA or RED KIDNEY BEAN
Rajma Chitra/Kidney Beans/राजमा चितरा
This Rajma is very soft & tender once it gets cooked.
Rajma Lal/Red Kidney beans/राजमा लाल
This rajma takes more time to cook than the chitra variety and remain lightly firm even after cooking.
Channa
Kala Channa/Black Chickpeas/काला चना
Kala channa is high in protein and is consumed in various form in Indian cuisine. Best examples are kala channa curry, sattu and besan.
Safed Channa/Kabuli Channa/White Chickpeas/काबुली चना
White Chickpeas or Kabuli channa are quite famous across the world. They are best suited for cooking Pindi choley & hummus.
Hara Channa/Green Chickpeas/हरा चना
This is another variety of the kala channa.
Channa Dal/Split Chickpeas/चना दाल
Kala channa when split from the centre & the skin (chilka) is removed it is called Channa dal.
LOBHIA
TOOR DAL or ARHAR DAL or PIGEON PEAS
Toor Dal/Arhar Dal/Pigeon Peas/तूर दाल
Toor dal is one of the most used dals across India. Sambhar a popular lentil curry is made with toor dal.
Others
