There is something deeply comforting about dal simmering on the stove. The moment cumin hits hot ghee, the kitchen fills with a warm, earthy aroma that feels like home. At Dilchad, we have been cooking Bengali-style dal in our Spitalfields kitchen since 1962, and in that time we have learnt that the difference between a forgettable dal and a truly special one comes down to understanding your ingredients.
This guide covers everything you need to know about types of dal: what they are, how they behave in the pot, and how to get the best out of each one. Whether you cook at home or you are curious about what goes into our dishes, this is the knowledge that actually makes a difference.
What Is Dal?
Dal refers to both the dried pulse itself and the cooked dish made from it. The word comes from Sanskrit, meaning “to split,” because most pulses used for dal are hulled and split before cooking. That splitting process removes the tough outer skin and exposes the inner seed, which absorbs spices and liquid far more readily than a whole pulse would.
In Indian cooking, dal is a daily staple. It provides protein, fibre, and essential minerals, and it adapts to almost any flavour profile, from delicately spiced to boldly seasoned. At Dilchad, our dal recipes draw on Bengali cooking traditions that blend subcontinental techniques with Southeast Asian influences, a legacy that goes back to the founding of the restaurant.
Are Dal and Pulses the Same Thing?
Not exactly. Pulses is the broader category: any edible seed harvested from a legume plant. Dal is a subset of that category, specifically referring to split and hulled pulses that have been prepared for cooking.
Think of it this way: all dals are pulses, but not all pulses are dal. Whole chickpeas (chole) and whole green moong are pulses. Split and skinned versions of those same seeds become chana dal and moong dal respectively.
The hulling and splitting process matters for more than just convenience. It changes the texture of the finished dish, makes the pulse easier to digest, and allows spices to penetrate the ingredient rather than sitting on the surface.
5 Types of Dal You Should Know
1. Chana Dal (Split Bengal Gram)
Chana dal comes from split and skinned black chickpeas. It is small, golden yellow, and has a pleasantly nutty flavour with a firmer texture than most other dals. It holds its shape after cooking, which makes it versatile for both thick curries and dishes where you want a bit of texture.
How to cook it: Soak chana dal for 2 to 3 hours before cooking. On the stovetop it takes around 30 to 40 minutes. In a pressure cooker, 10 to 12 minutes is usually enough. Pair it with cumin, dried red chilli, and a small piece of cinnamon for a deeply savoury result.
Where it shines: Thick dal curries, dal tadka, Bengali cholar dal with coconut and raisins, and stuffed flatbreads like puran poli.
Nutritional note: Chana dal is high in fibre and has a low glycaemic index, which means it releases energy slowly and keeps you fuller for longer.
2. Masoor Dal (Red Lentils)
Masoor dal is the most forgiving of all the dals. The lentils are a deep salmon-pink colour when dry, and they dissolve into a smooth, creamy texture when cooked. They require no soaking and are ready in 15 to 20 minutes, which makes them a practical choice for weeknight cooking.
How to cook it: No soaking needed. Rinse well and cook in 3 to 4 parts water with a pinch of turmeric and a little salt added at the end. The dal is done when it turns pale yellow and becomes completely soft. Finish with a tarka of onion, garlic, cumin, and tomato.
Where it shines: Everyday dal for rice, light soups, and dishes where you want a smooth, clean base to carry the flavour of the spices.
Nutritional note: Masoor dal is an excellent source of iron and folate, both of which support energy levels and cardiovascular health.
3. Moong Dal (Split Green Gram)
Split moong dal is pale yellow, mild in flavour, and the lightest of all the common dals. It is easy to digest and gentle on the stomach, which is why it is often the first solid food given to children and the go-to choice when someone is unwell.
How to cook it: No soaking required. It cooks in around 20 minutes on the stovetop or 5 to 7 minutes in a pressure cooker. For a simple, satisfying dish, cook it with a pinch of turmeric and finish with a tarka of ghee, cumin seeds, and dried chilli.
Where it shines: Khichdi (rice and lentils cooked together), light soups, and dishes paired with steamed rice. Whole green moong works well in salads and sprouts.
Nutritional note: Moong dal is high in antioxidants and relatively low in calories, making it a good choice for a light, protein-rich meal.
4. Tarka Dal
Tarka dal is not a specific type of pulse. It is a technique applied to any cooked dal, most commonly chana, moong, or masoor. “Tarka” refers to the process of tempering whole spices in hot fat, then pouring that sizzling mixture directly over the finished dal.
How to make the tarka: Heat 2 tablespoons of ghee or a neutral oil in a small pan over high heat. Add cumin seeds and let them splutter for about 10 seconds. Add finely sliced garlic and a dried red chilli. The moment the garlic turns golden, pour the entire contents of the pan directly over the cooked dal. The sizzle as it hits the surface is the sign that it has been done correctly.
Where it shines: As a finishing technique for almost any dal. The tarka lifts the dish, adding a layer of fragrance and depth that you cannot achieve by cooking the spices into the dal from the start.
For a detailed walkthrough of our method, see our full Tarka Dal recipe.
5. Urad Dal (Split Black Gram)
Urad dal comes from black gram, a small black legume that turns creamy white when hulled and split. It is the richest and most protein-dense of the five dals covered here, with a distinctly sticky, slightly viscous texture when cooked.
How to cook it: Urad dal benefits from soaking for at least 4 hours, and ideally overnight. It takes 40 to 50 minutes to cook on the stovetop. The long, slow cook is what gives it its characteristic creaminess. For dal makhani, whole black urad is cooked overnight with butter and cream for an indulgent result.
Where it shines: Dal makhani, idli and dosa batter, medu vada (deep-fried lentil doughnuts), and papadums.
Nutritional note: Urad dal is high in magnesium and calcium, which support bone health and nerve function.
How to Cook Dal: Step-by-Step
Getting dal right is less about technique and more about patience and attention. Here is the method we use as a starting point.
Step 1: Choose your dal based on the dish. For quick weeknight cooking, masoor or moong. For a heartier, textured result, chana or urad.
Step 2: Rinse thoroughly. Place the dal in a bowl, cover with cold water, swirl, and drain. Repeat two or three times until the water runs clear. This removes surface starch and any dust from storage.
Step 3: Soak if required. Chana and urad dal should be soaked for at least 2 to 3 hours. Masoor and split moong can go straight into the pot.
Step 4: Cook with aromatics. Combine the rinsed dal with 3 to 4 times its volume in water. Add a pinch of turmeric and, if you like, a small piece of ginger. Bring to a boil, then reduce to a gentle simmer. Skim any foam that rises in the first few minutes.
Step 5: Build the base. In a separate pan, heat oil and cook diced onion until soft and golden. Add ginger and garlic, then tomato and your chosen spices. Stir this into the cooked dal and simmer together for 5 to 10 minutes to let the flavours merge.
Step 6: Make the tarka. Heat ghee in a small pan, add whole cumin seeds, a dried chilli, and sliced garlic. As soon as the garlic colours, pour over the dal.
Step 7: Finish and serve. A squeeze of lemon juice and a handful of fresh coriander just before serving. Adjust the consistency with a little hot water if needed. Serve with roti, paratha, or plain basmati rice.
Why Dal Is Worth Eating Regularly
Dal provides 15 to 20 grams of plant-based protein per cooked serving, making it one of the most efficient protein sources available. It is also high in soluble fibre, which supports digestive health and helps regulate blood sugar levels. According to the NHS 5 A Day guidelines, 80g of beans and pulses counts towards your daily recommended intake.
The iron content in masoor dal is particularly useful for those who do not eat meat, and the folate found across most dals supports heart health and cell function. Beyond individual nutrients, pulses are among the most sustainable crops in agriculture: they require less water than most other protein sources and return nitrogen to the soil, improving its quality for future growing seasons. The British Heart Foundation recommends pulses as a heart-healthy alternative to meat, high in fibre and low in saturated fat.
The NHS fibre guidelines recommend adding lentils and pulses to meals as one of the most effective ways to reach the recommended 30g of daily fibre intake. For more on healthy Indian eating, see our guide to low calorie Indian food and our list of healthy Indian dishes for kids.
Dal at Dilchad
If you want to taste how these dals perform in a professional kitchen, Dilchad in Spitalfields has been cooking them since 1962. Our Bengali-style dal draws on recipes developed over decades, balancing the richness of slow-cooked pulses with the brightness of fresh tempering.
We serve dal as part of a broader menu that includes biryanis, curries, and seasonal specials. The restaurant is a few minutes’ walk from Liverpool Street station, and we take bookings for both casual meals and private events.
Find us at dilchad.com or explore our full menu at dilchad.com/app/#/menu.
Frequently Asked Questions
Q1: What is the difference between red lentils and masoor dal?
They are the same thing. Masoor dal is the Indian name for red lentils. The lentils are salmon-pink when dry and turn pale yellow-orange when cooked.
Q2: Do I need to soak dal before cooking?
It depends on the type. Masoor and split moong require no soaking and cook in under 20 minutes. Chana and urad dal benefit from soaking for 2 to 4 hours, which reduces cooking time and improves digestibility.
Q3: Why does my dal turn out watery?
Usually because of too much water in the initial cook. Start with 3 parts water to 1 part dal and add more as needed. If the dal is already too thin, simmer uncovered over medium heat to reduce it.
Q4: Can I cook dal in advance?
Yes. Cooked dal keeps well in the fridge for up to 4 days and freezes for up to 3 months. The tarka should be made fresh just before serving.
Q5: Is dal suitable for a gluten-free diet?
All plain lentils and pulses are naturally gluten-free. Check the labels on any packaged spice blends used in cooking, as some contain wheat-based fillers. For more options, see our gluten-free Indian dishes guide.
