In short: "Dal" means both a split lentil and the dish made from it. The most common dals are made from toor (pigeon pea), moong, masoor, chana and urad. Dal tadka is toor dal with a hot tempering; Gujarati dal is thin, sweet and sour; dal makhani is whole black urad and rajma cooked with butter and cream.
The five lentils behind most dals
- Toor (arhar, pigeon pea): the everyday dal of western and southern India; cooks smooth.
- Moong: small and yellow when split, green when whole; the lightest of the dals.
- Masoor: orange-pink when split; cooks quickly.
- Chana dal: split chickpea; nutty and firm.
- Urad: black when whole, white when split; creamy when slow-cooked.
The dals, side by side
| Dal | Made with | From | Taste | Eat with |
|---|---|---|---|---|
| Dal Tadka | Toor dal | North India | Savoury, with a hot tempering of cumin, garlic and chilli | Jeera rice, rotis |
| Gujarati Dal | Toor dal | Gujarat | Thin, sweet, sour and gently spicy | Rice, rotli |
| Dal Makhani | Whole black urad and rajma | Punjab | Deep, creamy, buttery | Naan, jeera rice |
| Panchratna Dal | Five dals | Rajasthan | Thick and hearty, many textures | Rotis, bati, rice |
| Kathiawadi Udad Dal | Black gram | Saurashtra | Thick, earthy, garlicky | Bajra rotla |
| Mug Masala | Whole green moong | Gujarat | Light and tangy | Rotli, rice |
| Dal Dhokali | Toor dal with wheat dumplings | Gujarat | Tangy, a meal in one bowl | On its own, with ghee |
Dal tadka vs dal makhani: what is the difference?
Dal tadka is split yellow toor dal, cooked smooth and finished with a sizzling tempering (tadka). Dal makhani is whole black urad and rajma, simmered for a long time and finished with butter and cream: richer, darker and heavier. One is an everyday dal; the other is a special-occasion dish.
Why is Gujarati dal sweet?
Gujarati dal balances sweet (jaggery), sour (lemon or kokum) and spice. It is thinner than most North Indian dals and is meant to be poured over rice. Read more in what is in a Gujarati thali.
Questions people ask
Which dal is easiest to digest?
Moong dal is widely considered the lightest, which is why it is used for khichdi.
What is the difference between toor dal and chana dal?
Toor dal comes from pigeon peas and cooks soft and smooth; chana dal is split chickpea, nuttier and firmer.
Is dal makhani made with rajma?
Yes, usually whole black urad with some rajma (kidney beans), cooked slowly with butter and cream.
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