The dal files
Know your dal
A clear guide to every pulse we sell — what it’s called across India, how to cook it, what’s in it, and which of our packs to reach for. See the full dal-names glossary →
Chana Dal (Split Bengal Gram)
चना दाल
Chana dal is the split, skinned brown chickpea — sweet, nutty, and firm enough to hold its shape. It carries everything from lauki chana dal to South Indian tempering and the batter for vada.
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Kabuli Chana (White Chickpeas)
काबुली चना / सफ़ेद चना
Kabuli chana are the large, pale chickpeas behind chole, hummus and falafel. Soaked overnight and simmered soft, they turn creamy inside with a satisfying bite.
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Lobiya (Black-Eyed Peas)
लोबिया
Lobiya — black-eyed peas — cook quickly into a light, everyday curry. Creamy and faintly sweet, they need no long soak and suit a fast weekday meal.
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Masoor Dal (Red Lentil)
मसूर
Masoor is the fastest weeknight dal. Whole masoor (brown) holds its shape for hearty curries; malka masoor (skinned, orange) breaks down into a smooth dal in minutes.
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Moong Dal (Green Gram)
मूंग
Moong is the most digestible of the dals, sold three ways: whole (sabut) for sprouts, split-with-skin (chilka) for khichdi, and skinned-and-split (dhuli) for the lightest yellow dal and cheela.
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Moth Beans (Matki)
मोठ
Moth beans — matki — are small, hardy brown beans, famous sprouted for misal pav and usal. Nutty and quick-cooking, they're a drought-resistant powerhouse.
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Rajma (Kidney Beans)
राजमा
Rajma is the Sunday-lunch bean — kidney beans simmered into a thick gravy for rajma chawal. Lal rajma is the classic deep-red bean; chitra is the speckled, softer-cooking variety.
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Toor Dal (Arhar Dal)
अरहर / तूर दाल
Toor dal and arhar dal are two names for the same split pigeon pea — the everyday yellow dal behind dal tadka, sambar and Gujarati dal. Mild, nutty, and quick to a creamy finish.
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Urad Dal (Black Gram)
उड़द
Urad is the rich, creamy dal — whole black urad slow-cooked into dal makhani, and skinned white urad ground for idli, dosa and vada batter.
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