Dal is the everyday backbone of South Asian home cooking quick-cooking, comforting and endlessly versatile depending on which lentil you reach for. Our range covers the five most commonly used split lentils.
Got questions? We've got answers.
Masoor Dal (red lentil) is generally the fastest-cooking, often ready in 15–20 minutes without soaking.
Toor Dal doesn't strictly require soaking, but soaking for 20–30 minutes can help it cook faster and more evenly.
Urad Dal is also the traditional base for South Indian batters (idli, dosa) and various lentil-based snacks, in addition to dishes like dal makhani.
Chana Dal is split and husked chickpeas (specifically from a smaller variety), with a different texture and faster cooking time than whole chickpeas.
Moong Dal, particularly the split and skinned yellow variety, is traditionally considered one of the gentler, easier-to-digest lentils, which is why it's a common choice during illness or for simple meals.
This varies by type — Masoor Dal can cook in 15–20 minutes, while Toor and Chana Dal may take 30–45 minutes, and using a pressure cooker significantly reduces these times.
Yes — many recipes, like panchmel dal, combine multiple lentil varieties for a more complex flavour and texture.
Store in an airtight container in a cool, dry place; well-stored dal can last a year or more, though for best flavour, use within several months.
Whole Urad Dal retains its black skin and takes longer to cook, producing a heartier texture, while split (and often skinned) Urad Dal cooks faster and is commonly used for batters.
Lentils are a good source of plant protein but are generally considered more complete when paired with a grain like rice, which together provide a fuller amino acid profile.
Yes — a pressure cooker works well for all dal varieties and significantly cuts cooking time.
This can happen if the dal is old or not rinsed thoroughly before cooking — rinse well and check the product's freshness/best-before date.
Well-cooked, mashed dal (particularly Moong Dal) is commonly used as an early food in South Asian households, but always consult a pediatrician regarding appropriate first foods and preparation.
Masoor Dal is typically boiled until soft, then tempered with a mix of spices fried in oil or ghee — check individual product packaging for a simple base recipe.
Whole Moong (not split) is commonly sprouted at home; split Moong Dal is less suited to sprouting due to its processed form.