Indian lentils, often called dal or pulses, are the foundation of everyday Indian cooking. They cook quickly, are high in protein and fiber, and each variety has a distinct flavor and texture. This guide explains the most common Indian lentils, how they taste, and how to cook them at home.
What Are Indian Lentils?
In Indian cooking, lentils and legumes are often called pulses. Pulses are the dried edible seeds of legumes. Dal typically refers to split lentils that cook faster and become soft and creamy when simmered.
Common forms include:
Whole lentils
Split lentils (dal)
Hulled lentils (skin removed)
Split and hulled lentils cook faster and are easier to digest.
Most Common Indian Lentils Explained
Chana Dal (Split Chickpeas)
Chana dal is made from split and hulled chickpeas.
Flavor: Nutty and slightly sweet
Texture: Firm, holds shape
Cook time: 30–45 minutes
Best for thicker dals and heartier dishes.
moji masala has a recipe for Chana Dal. View it here.
Masoor Dal (Red Lentils)
Masoor dal are split red lentils.
Flavor: Mild and slightly sweet
Texture: Soft and creamy
Cook time: 15–20 minutes
Best for quick, smooth dals.
Mung Dal (Split Yellow Mung Beans)
Mung dal is split and hulled mung beans.
Flavor: Light and earthy
Texture: Soft but not heavy
Cook time: 20–25 minutes
Often used in khichari and gentle, easy-to-digest dishes.
Here is the recipe for moji masala® Kitchari
Are Indian Lentils Healthy?
Indian lentils are:
High in plant-based protein
Rich in fiber
Naturally gluten-free
Low in fat
Budget-friendly
They are a staple in vegetarian cooking and widely used in traditional Indian diets.
How to Cook Basic Indian Dal
Ingredients
1 cup lentils (chana, masoor, or mung)
3 cups water
1 packet moji masala ® spice blend (optional for flavor)
Salt to taste
Method
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Rinse lentils thoroughly.
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Combine lentils and water in a pot.
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Bring to a boil, then reduce heat.
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Simmer until soft.
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Stir in moji masala ® and salt.
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Simmer 5–10 more minutes.
Serve with basmati rice.
Which Lentil Should Beginners Start With?
If you are new to Indian cooking, start with masoor dal (red lentils). They cook quickly, require no soaking, and become soft and creamy in about 20 minutes.
For more texture and bite, try chana dal.
For something lighter and easier to digest, try mung dal.
Each lentil creates a different flavor and consistency, even when using the same spice blend.
Quick Summary
Indian lentils, or dal, are dried pulses used in everyday Indian cooking. Masoor dal cooks fastest and becomes creamy. Chana dal is firmer and nutty. Mung dal is light and easy to digest. All are high in protein, naturally gluten-free, and simple to prepare at home.
