India | Beans

Dal

(Indian dried legumes and their English equivalents)


INDIAN DAL ENGLISH EQUIVALENT
Channa dal Yellow split chickpeas
Kala Channa Whole chickpeas
Masar, or masoor dal Red lentils
Moong, or mung, dal Yellow mung beans
Rajma dal Red kidney beans
Toor dal, or toovar dal Yellow lentils
Urad dal Black gram beans

NOTES

  • Dried beans, peas and lentils, known collectively as "dal," form a large part of the average Indian diet. While a wide variety is consumed, those listed above are the most common. The protein supplied by dal soups and stews is especially important given India's large vegetarian population.
  • Dal dishes are called sambar in southern India, where they are spicier than in the North and made primarily with lentils such as toor dal.
  • Split peas dishes are usually served with bread, whereas dishes made with lentils are more often served with rice.
  • Sometimes spelled daal or dhal.
  • For a basic dal recipe, see Moong Dal.