Masoor Dal (Red Lentils):Quick-cooking and split; turns into a soft, golden porridge-like consistency when boiled. Perfect for everyday comfort meals like Masoor Dal Tadka on Swasthi’s Recipes.
Moong Dal (Yellow Split Lentils):Light and highly digestible. These are whole green mung beans that have been skinned and split. They cook quickly into a creamy texture.
Chana Dal (Split Bengal Gram):Thick, nutty, and robust. They resemble yellow split peas but hold their shape better during long simmering times.
Toor / Tuvar Dal (Pigeon Peas):The quintessential base for everyday dals, Sambar, and Rasam in Indian households. It has a slightly earthy, smoky flavor.
Urad Dal (Black Gram): Available as whole black lentils (used for rich dishes like Dal Makhani) or split white lentils (used for tempering and making South Indian batters)
