Dal, also known as dahl, daal, or daal soups, is an essential part of Indian cuisine and many other cuisines worldwide.
They are incredibly healthy and tasty, but they’re also highly diverse and can be made in many different ways to suit individual preferences.
However, whether you want to try dal out or you are looking to branch out. And also, try new different types of dal in your meals.
Keep reading to learn about the different kinds of dal and why you should try them all!
Table of Contents
- Dal Tempered with Clay
- Aamti dal
- Pigeon Peas/ Toor Dal
- Chironji Ki Dal
- Red Kidney Beans/Rajma
- Split Chana Dal/ Bengal Gram Dal
- Split Black Urad Dal
- Whole Black Urad Dal
- Split Green Moong Dal
- Whole Green Moong Dal
- Split Orange Masoor Dal
- Whole Masoor
- Split Yellow Moong Dal
- Sindhi Tidli Dal
- Maa Ki Dal
- Dhaba Dal
- Panchratna Dal
- Tadka Dal (Bengali Style)
- Black Chickpeas/ Kala Chana
- White Chickpeas/Kabuli Chana
- Red Lentils/Masoor Day
- Adzuki Beans dal
- Soy Beans
- Black Eyed Peas/ Lobia
- Moth Beans/ Matki
- Toor Dal/ split pigeon peas
- Whole White Urad Dal
- Split White Urad Dal
Dal Tempered with Clay
The first among different types of dal is called dal tempered with clay. This type of dal is made by cooking the lentils in water with spices and then adding seasoned clarified butter.
Yet, the result is a thick, creamy dal perfect for scooping up with naan bread.
Horsegram is a type of dal that is often overlooked. It’s dark in color and has a strong flavor, but it’s also very nutritious. Horsegram is a good source of protein, iron, and fiber.
Nonetheless, It also contains antioxidants that can help boost your immune system. If you’re looking for new types of dal to try, horse gram is a great option.
Aamti is a dal with yellow lentils, spices, tamarind, and tomatoes. It’s a popular dish in Maharashtra, India. Aamti is usually served with rice or roti.
Although this dish is hearty and filling, it also has a complex flavor that comes from the combination of spices. If you’re looking to try a new type of dal, Aamti is an excellent option among different types of dal.
Pigeon Peas/ Toor Dal
Pigeon peas, also known as toor dal, are different types of dal or legume that are commonly used in Indian cuisine. They have a nutty flavor and a slightly sticky texture.
Besides, Toor dal is usually cooked with spices such as turmeric, cumin, and chili pepper. It can be served with rice or roti and is a good source of protein.
Chironji Ki Dal
Chironji ki dal is a type of dal made from chironji nuts. The nuts are soaked in water for a few hours, then ground into a paste. The paste is then fried in oil or ghee and cooked with spices until it forms a thick gravy.
Nevertheless, Chironji ki dal is usually served with rice or roti. This dal is said to be good for digestion and can help treat diarrhea.
It is also rich in vitamins and minerals, making it a healthy option for those looking to add more nutrient-dense foods to their diet of different types of dal.
Red Kidney Beans/Rajma
Rajma is a staple in North Indian cuisine. It is a hearty, filling dish that is perfect for wintertime. Rajma is made with red kidney beans, tomatoes, onions, and different types of dal and spices. Notwithstanding, this dish is usually served with rice or roti.
Split Chana Dal/ Bengal Gram Dal
Chana dal, also known as Bengal gram dal, is a yellow split pea popular in Indian cuisine. These different types of dal are high in fiber and protein, making it a healthy and filling option.
In addition, chana dal can be used in various dishes, from soups to curries. If you haven’t tried this delicious dal yet, you’re missing out! Chana dal is native to the Indian subcontinent and has a nutty flavor.
Furthermore, Chana dal is a high choice for those looking forward to adding more plant-based foods to their diet. These different types of dal can be used in soups, curries, or even as a standalone dish.
They are popular ingredients in Indian cuisine. They have a nutty flavor and a slightly chewy texture. Chana dal is often used in curries and soups.
Split Black Urad Dal
Urad dal, also known as black lentils, are small, oval-shaped beans that are jet black. These little legumes pack a big nutritional punch, containing high levels of protein, fiber, iron, and potassium. They also have a milder flavor than other different types of dal.
Equally important, Making them a good choice for those who are new to Indian cuisine. Split black urad dal is often used in soups and stews or boiled and served with rice.
Whole Black Urad Dal
This dal is often used in curries and has a slightly nutty flavor. It’s also rich in protein and fiber, making it a nutritious addition to any meal. Plus, it’s one of the more versatile dals since it can be used in different types of dal dishes.
Split Green Moong Dal
A staple in Indian cuisine, moong dal is also one of the f different types of dal of yellow split pea that’s particularly popular in soups and curries. It’s high in protein and fiber, low in fat, and has a nutty flavor. Plus, it’s easy to cook and can be used in various dishes.
Whole Green Moong Dal
Whole green moong dal is a type of dal that is made from whole green mung beans. The beans are soaked overnight, then cooked with water and spices until they are soft.
Moreover, this type of dal is usually served with rice or roti, and it can be used in various types of dal. Whole green moong dal is a good source of protein, fiber, and vitamins and has multiple health benefits.
Split Orange Masoor Dal
This dal gets its name from its color, which is a beautiful orange hue. It’s made with orange lentils, which are small and quick-cooking. This dal is flavorful, thanks to ginger, garlic, cumin, and chili pepper.
To sum up, It’s also pretty healthy since it’s high in fiber and protein. Give this dal a try the next time you’re in the mood for something hearty and flavorful among different types of dal.
Whole Masoor dal is a type of brown lentil with a slightly nutty flavor. This dal is usually used in curries and can be paired with rice or roti.
Notwithstanding, Whole Masoor dal is a good source of protein and fiber and is also low in calories. If you are looking for different healthy types of dal to add to your diet, then Whole Masoor dal is a great option.
Split Yellow Moong Dal
A staple in Indian cuisine, yellow moong dal is a type of split pulse that is high in protein and fiber. It has a mild flavor and can be used in various dishes, from soups to curries. Yellow moong dal is also a good source of iron and folate, making it a nutritious different type of dal to your diet.
Sindhi Tidli Dal
Sindhi Tidli Dal is a type of dal that is made with black lentils, split Bengal gram, and kidney beans. This dal is typically served with rice or roti and is a popular dish in Sindhi cuisine.
In essence, the dal is often garnished with cilantro, green chilies, and ginger-garlic paste. Sindhi Tidli Dal is a hearty dish that is perfect for a winter meal among different types of dal.
Maa Ki Dal
This different type of dal is made with black lentils that have been soaked overnight. They’re then cooked with ginger, garlic, onion, and tomatoes. Also, this dish is usually served with rice or roti and is a staple in many Indian households.
This type of dal is usually made with Dhaba dal but can also be made with a mix of different lentils. It gets its name from the small roadside eateries in India called dhabas, where this dish is often served.
The dal is cooked until soft and then simmered in a spiced tomato gravy. Dhaba dal is typically served with roti or rice, making it a complete meal for your choice of different types of dal.
This dal is made with a combination of five different types of dal, each providing its unique flavor and nutrition. However, Panchratna dal is hearty and filling, making it an excellent choice for a winter meal. Plus, it’s packed with protein, fiber, and vitamins, making it a healthy option.
Tadka Dal (Bengali Style)
Tadka Dal is a Bengali-style dal that is simple to make but packed with flavor. The key to this dish is tempering. Or tadka, which is a mixture of spices that are fried in oil and then added to the dal.
This dish is usually made with chana dal, but you can use any dal you like. Try it once, and you’ll be hooked!
Black Chickpeas/ Kala Chana
Black chickpeas, also known as Kala chana, are small, dark-colored chickpeas. Different types of dal have a robust, nutty flavor and firm texture. Black chickpeas are popular in Indian cuisine, often used in curries and salads.
Furthermore, Black chickpeas are a good source of protein, fiber, and iron. They can be cooked in various ways, including boiling, simmering, and baking. Black chickpeas can be found in most Indian grocery stores.
Black chickpeas, or Kala chana, are smaller and darker than white chickpeas. They have a robust and earthy flavor and a slightly tougher texture. Black chickpeas are often used in stews and soups.
White Chickpeas/Kabuli Chana
Kabuli chana, also known as white chickpeas, are the most common types of dal of chickpea. They have a nutty flavor and a firm texture. Moreover, Kabuli chana is often used in salads, curries, and rice dishes.
Red Lentils/Masoor Day
Red lentils, or masoor dal, are small, orange-colored lentils.
Adzuki Beans dal
Adzuki beans are small, red, and heart-shaped. They’re often used in Asian desserts, but they can also be made into a delicious dal. Adzuki beans are high in fiber and protein and are a good source of iron. They cook quickly, so they’re perfect for a weeknight meal with different types of dal.
Soybeans are a type of dal that is high in protein and low in fat. They are a good source of fiber and can be used in many different dishes.
All in all, Soybeans can be used as a side dish or as an ingredient in soups, stews, and curries. They are also a good source of antioxidants and have been shown to improve heart health among different types of dal.
Black Eyed Peas/ Lobia
Black-eyed peas, also called lobia, are a type of cowpea. Different types of dal are popular in India and many other parts of the world. The black-eyed pea is a small, beige-colored bean with a black spot on one end.
Therefore, The beans are cooked and used in various dishes, including curries, stews, salads, and rice dishes. Black-eyed peas are a good source of protein, fiber, iron, and vitamins A and C.
Moth Beans/ Matki
A small, brownish-black bean that has a nutty flavor. It is popular in vegetarian dishes because it has a similar texture to meat.
Nonetheless, Moth beans are high in protein and fiber. We are making them a healthy option for different types of dal for those looking to add more plant-based proteins to their diet.
Toor Dal/ split pigeon peas
A staple in Indian cuisine, toor dal is a yellow lentil that is often used in soups and stews. Plus, It has a slightly sweet flavor and is often paired with rice or roti.
In contrast, Toor dal, also known as split pigeon peas, is another staple in Indian cuisine. However, They have a sweet flavor and a creamy texture. Toor dal is often used in stews and curries.
Whole White Urad Dal
This type of dal is full of protein and fiber, making it an excellent choice for vegetarians. And also for those looking to add more protein to their diet. It’s also low in calories and fat, making it a healthy option.
In other words, Whole white urad dal can be cooked in various ways, so it’s versatile. Try it in a soup, curry, or even a simple side dish for your choice of different types of dal.
Split White Urad Dal
Urad dal, also known as black lentils, is a staple in Indian cuisine. They have a nutty flavor and a slightly chewy texture. Urad dal is often used in curries and soups.
Dal is a delicious, nutritious, and versatile dish that can be made in many different ways. There are many kinds of dal, each with its unique flavor and texture.
Finally, Dal is a great way to add variety to your diet and to get your daily dose of protein. So why not try all the different types of dal? You might find your new favorite!