Toor (arhar) dal
Yellow split pigeon peas, with a mild, slightly nutty flavour. It is the everyday dal in many homes and the base for sambar. It takes about 30 to 40 minutes on the hob, or less in a pressure cooker, and cooks faster if rinsed and soaked for 30 minutes.
Moong dal
Split yellow moong cooks in around 15 to 20 minutes with no soaking, which makes it the easiest dal for beginners. It is light and easy to digest. Whole green moong takes longer and is better soaked.
Masoor dal
Red lentils that break down quickly in 15 to 20 minutes into a creamy, golden dal. Good for quick weeknight meals and soups.
Chana dal
Split chickpeas with a firmer bite and a sweeter flavour. Soak for one to two hours and cook for about 40 to 45 minutes. It is used in dal, vegetable dishes and some sweets.
Urad dal
Black gram, used whole in dal makhani and split and skinned in dosa and idli batter. It has an earthy flavour and a creamy texture when cooked.
A simple method
Rinse the dal, simmer it with water and turmeric until soft, then finish with a tadka of ghee, cumin seeds, garlic and chilli. Serve with rice or roti.
