Indian Dal Names in English
Walk into any Indian kitchen and you will find rows of colorful lentils, each with a distinct texture, aroma, and role in daily meals. Knowing their English names unlocks global recipes, accurate grocery lists, and confident conversations with dietitians and chefs abroad.
This guide decodes every major Indian dal in plain English while explaining taste profiles, cooking times, nutrition highlights, and smart substitutions. Keep it open on your phone the next time you shop online or plan a high-protein menu.
Everyday Staples: Yellow, Red, and Orange Dals
Split Pigeon Peas (Toor Dal)
Called toor or arhar dal in Hindi, these split pigeon peas cook into a velvety golden stew in 20 minutes. Their mild, nutty taste forms the base of South Indian sambar and Gujarati khatti meethi dal.
Pressure-cook one cup toor dal with two cups water, a pinch of turmeric, and a drop of oil to prevent froth. Season with tamarind pulp, jaggery, and sambar powder for the classic balance of tangy and sweet.
Split Red Lentils (Masoor Dal)
Masoor dal appears orange-red when split and reveals a pale pink interior once cooked. It softens in 15 minutes, making it ideal for quick weeknight soups and baby foods.
Use it to thicken spinach soup—simmer half a cup of masoor in vegetable stock, then blend with wilted spinach and a squeeze of lemon. One cup cooked provides 18 g plant protein and 15 g fiber.
Split Yellow Moong (Moong Dal Chilka)
This dal still carries its green husk on one side, giving it a speckled look and slightly earthier flavor. It holds shape better than skinless yellow moong, so it works in dry subzis and khichdi.
Toast a tablespoon of ghee, cumin, and asafoetida before adding soaked moong chilka; the fat speeds cooking and adds aroma. Pair with steamed basmati and a dollop of yogurt for a complete amino acid profile.
Whole Lentils for Longer Cooking and Hearty Texture
Whole Green Moong (Mung Beans)
These small, olive-green beans swell into plump pearls after a 6-hour soak. Their skin stays intact, offering a pleasant bite in sprout salads and stews.
Soak overnight, drain, and keep in a warm, dark place for 24 hours to grow crunchy sprouts rich in vitamin C. Sauté sprouts with onions, green chili, and chaat masala for a five-minute breakfast bowl.
Whole Black Urad (Black Gram)
Black urad looks like miniature black beans and turns creamy when slow-cooked. It stars in North Indian dal makhani and South Indian ulundu dosai.
For a smoky flavor, simmer soaked urad with tomato puree and a charcoal emulsion covered for 3 minutes. Reserve the starchy cooking liquid to adjust the dal’s consistency later.
Whole Brown Chickpeas (Kala Chana)
These nuttier, smaller cousins of garbanzo beans cook to a firm bite, perfect for chaats and curries. A 12-hour soak plus 30 minutes in a pressure cooker yields the right softness.
Roast boiled kala chana with olive oil, paprika, and sea salt for a crunchy, high-protein snack. One handful offers 6 g fiber and keeps blood sugar steady for hours.
Regional Specialties and Lesser-Known Varieties
Horse Gram (Kulthi Dal)
Known as kulthi in Hindi and kollu in Tamil, these reddish-brown lentils are prized for weight-loss diets. They require longer cooking but yield a peppery, robust broth.
Simmer soaked kulthi with garlic, peppercorns, and cumin for a rasam-like soup that combats water retention. Pair with a small serving of rice to avoid bloating.
Moth Beans (Matki)
Matki are tiny, tan beans native to arid Rajasthan and Maharashtra. They sprout quickly and hold their shape in spicy usal curries.
Pressure-cook soaked matki for one whistle, then finish with a tempering of mustard seeds, curry leaves, and Kolhapuri lavangi chili. Serve inside buttered pav for a street-style breakfast.
Whole Red Lentils (Masoor Sabut)
Unlike split masoor, the whole form remains brown-green on the outside and needs 30 minutes of simmering. Its earthy flavor pairs well with root vegetables.
Combine one cup masoor sabut with diced carrots, celery, and a bay leaf for a rustic Mediterranean stew. Finish with a drizzle of extra-virgin olive oil and cracked black pepper.
Nutrient Density Comparison by Dal Type
Protein Champions
Black urad and whole green moong lead at 24 g protein per cooked cup, followed by kala chana at 22 g. Choose these when building muscle on a plant-based plan.
Fiber Leaders
Kulthi dal and kala chana provide 13–15 g fiber per cup, triple that of white rice. Rotate them to improve gut microbiome diversity.
Micronutrient Standouts
Yellow moong offers 97 % of daily folate in one cup, aiding red blood cell formation. Red lentils shine with iron—6.6 mg per cooked cup, ideal for menstruating women.
Cooking Cheat Sheet: Soak Times, Water Ratios, and Flavor Pairings
Quick-Cook Dals
Masoor and yellow moong dal need no soak; use 1 : 2.5 dal-to-water in a pressure cooker for 2 whistles. Season post-cooking with lemon or tamarind to retain bright color.
Medium Effort
Toor dal and split moong chilka benefit from a 30-minute soak and cook in 1 : 3 water for 3 whistles. Pair with tomatoes or kokum for acidity that softens the dal.
Long-Haul Legumes
Black urad, kala chana, and kulthi demand 6–8 hours soaking and 1 : 4 water for 5–6 whistles. Add baking soda sparingly—¼ tsp per cup—to reduce cooking time without mushiness.
Smart Substitutions When a Dal Is Unavailable
For Toor Dal
Combine equal parts split yellow peas and masoor dal to mimic the creamy body of sambar. Adjust tamarind upward since peas lack natural tang.
For Urad Dal
Use black beluga lentils plus a tablespoon of cream to replicate dal makhani richness. Finish with smoked paprika instead of charcoal emulsion.
For Kala Chana
Swap in regular chickpeas but halve the cooking time and increase garam masala by 50 % to compensate for the milder flavor.
Global Recipes Using Indian Dals
Mexican-Inspired Red Lentil Tostadas
Spread refried masoor dal on crisp tortillas, top with pickled onions, avocado, and cotija cheese. The dal’s quick cooking makes this a 20-minute weeknight meal.
Italian Mung Bean “Risotto”
Sprouted green moong sautéed in olive oil and white wine mimics rice texture while boosting protein. Stir in nutritional yeast and roasted garlic for umami depth.
Korean-Style Kala Chana Jorim
Braise boiled brown chickpeas in gochujang, soy sauce, and sesame oil. Garnish with scallions and sesame seeds for a fusion banchan.
Storing and Buying Tips
Storage
Transfer dals to airtight glass jars with silica gel packets to prevent pantry moths. Label each jar with purchase date; use within six months for peak flavor.
Quality Check
Look for uniform color and absence of powdery residue, which signals insect damage. Smell should be earthy, never musty.
Buying in Bulk
Choose organic, split dals in 2 kg packs for cost savings; whole beans keep longer and can be bought in 5 kg sacks. Vacuum-seal excess in meal-sized portions and freeze to extend shelf life to two years.
Specialty Diets and Medical Notes
Keto and Low-Carb Hacks
Stick to ¼ cup servings of moong sprouts or boiled kala chana to stay under 10 g net carbs. Pair with full-fat coconut milk to balance macros.
Diabetes Management
Choose whole dals with intact skin—black urad, kulthi, and moth beans—for slower glucose release. Cook with fenugreek seeds to further blunt glycemic spikes.
Pregnancy and Lactation
Prioritize yellow moong and masoor dal for high folate and easy digestion. Avoid horse gram during pregnancy due to its heat-inducing properties.