If you've stood in front of a wall of clear bags at an Indian grocery wondering why there are ten kinds of yellow split lentils, here's the short answer: they cook differently and taste different. Toor is the everyday earthy one, moong is the light, easy-to-digest one, chana is nutty and holds its shape, urad turns creamy and rich, and masoor is the quick pink one that melts in minutes. Learn those five and you can cook most of the dal in the Indian repertoire.

We stock all of them deep here on Fairfax, so this is the guide we wish we could hand every first-timer who asks, "Okay… but which one do I actually buy?"

What is dal, exactly?

Dal means two things at once. It's the raw ingredient — a dried, usually split pulse (lentil, pea, or bean) — and it's the finished dish, the soupy, spiced pot of cooked lentils you ladle over rice. Splitting the pulse is what makes most dal quick-cooking: it exposes the interior, so it softens faster and doesn't need the long soak whole beans do. A cup of cooked lentils carries roughly 18 grams of protein and a big dose of fiber (USDA FoodData Central, 2024), which is why dal has fed vegetarian India for millennia without anyone thinking twice about where the protein comes from.

Takeaway: "Dal" on a package means the dried split pulse; "dal" on your plate means the cooked dish. Same word, both true.

What's the difference between toor, moong, chana, urad, and masoor dal?

Each dal has a personality — a texture it wants to become and a set of dishes it was born for. Here's how we sort them on the shelf.

Toor dal (split pigeon peas) — the everyday workhorse

If an Indian home cooks one dal more than any other, it's toor — also spelled tuvar or arhar. It's mellow and earthy, cooks down soft but not mushy, and is the backbone of Gujarati dal, sambar, and the plain "dal-chawal" that is weeknight dinner for millions. Start here if you're starting anywhere. Grab a family-size bag of Laxmi Toor Dal and you'll reach for it constantly.

Moong dal (split mung beans) — the light, gentle one

Yellow moong dal is the lightest and most digestible dal, which is why it's the first solid food many Indian babies eat and the one people reach for when they're unwell. It cooks in about 20 minutes into a smooth, comforting dal, and it's the base for khichdi. We carry Laxmi Moong Dal in a big pack and a certified-organic 24 Mantra Organic Moong Dal for anyone shopping pesticide-free.

Chana dal (split brown chickpeas) — nutty and toothsome

Chana dal is split Bengal gram — golden, nutty, and the one dal that keeps a little bite even after it's cooked. That texture makes it perfect for dishes where you want the lentils to stay distinct, like chana dal with lauki, or ground into the sweet filling for puran poli. A bag of Laxmi Chana Dal is a smart second dal to own once you've got toor down.

Urad dal (split black gram) — the creamy, rich one

Urad is the dal behind restaurant-style dal makhani and the batter for dosa and idli. Skinned and split, it turns luxuriously creamy and slightly sticky — that body is exactly what makes dal makhani feel so rich. Try 24 Mantra Organic Urad Dal (white split) when you're ready to cook something indulgent.

Masoor dal (split red lentils) — the 20-minute answer

Masoor is the salmon-pink lentil that cooks faster than anything else in this list — no soaking, soft in under 20 minutes, dissolving into a smooth golden dal. It's the one to keep for weeknights when dinner needs to happen now. We rotate masoor through our Lentils & Grains aisle; ask us if you don't see your usual brand.

What about rajma, chana, and the whole beans?

Not every pulse gets split. The big whole beans — rajma (red kidney beans) and kabuli chana (white chickpeas) for chole — are technically legumes rather than "dal" in the split-lentil sense, but they live in the same part of the kitchen. These do want an overnight soak and a longer cook (a pressure cooker or Instant Pot is your friend). Want the flavor without the planning? Our Organic and Lentils & Grains sections have both, and the frozen aisle has ready-made versions too.

Takeaway: Split = fast, no soak. Whole beans = soak overnight, cook longer.

Which dal should a beginner buy first?

Buy toor and moong. With those two you can make everyday dal-chawal, khichdi, and a pot of comforting yellow dal — enough range to cook dal several nights a week. Add chana and urad once you want texture and richness, and keep a bag of masoor for nights you forgot to plan. If you'd rather not choose, a mixed bag like 24 Mantra Organic Pancharatan (five-lentil) Dal blends several dals into one pot — the flavor of a dhaba-style mixed dal without buying five bags.

How do you actually cook a pot of dal?

The method barely changes from dal to dal. Rinse the lentils until the water runs clear, then simmer (or pressure-cook) with water, a little turmeric, and salt until soft. The magic is the last step — the tadka, or tempering: heat ghee or oil, crackle cumin seeds, add hing, garlic, dried chili, and pour that sizzling fat over the cooked dal. That 60-second finish is the difference between "boiled lentils" and the dal you remember.

For a good tadka, keep fresh turmeric or ground haldi and a warm blend like whole garam masala on hand, and cook in ghee from our Oil & Ghee shelf. Browse the full Spices & Masalas range for the rest of your tarka kit.

Takeaway: Simmer with turmeric and salt, then finish with a hot ghee-and-spice tadka. Every dal, same move.

What do you serve dal with?

Rice or roti, almost always. Moong dal and rice cooked together in one pot is khichdi, the gentlest comfort food there is — and if you want it without the cooking, we keep Vadilal Homestyle Khichdi in the freezer. Otherwise, ladle your dal over steamed basmati or scoop it with hot roti and you've got dinner.

Where can you buy dal in Los Angeles?

You'll find every dal in this guide — toor, moong, chana, urad, masoor, plus rajma and kabuli chana — on our shelves at Anora's Cash N Carry, 567 S Fairfax Ave, Los Angeles, CA 90036, in the heart of the Fairfax district. We stock familiar labels like Laxmi alongside certified-organic 24 Mantra, in everything from 2 lb bags to 8 lb family packs. Most dals are EBT/SNAP eligible, and if you'd rather not make the trip, you can order online for local delivery across LA. Come in and we'll happily point you to the right bag for whatever you're cooking.

Frequently asked questions

What is the healthiest dal?

They're all nutritional standouts — high in plant protein and fiber and naturally low in fat. Moong dal is the lightest and easiest to digest, which is why it's recommended when the stomach is sensitive, while chana dal is especially high in fiber. Variety is the real answer: rotate them.

Do I need to soak dal before cooking?

Split dals like toor, moong, chana, urad, and masoor don't require soaking — a quick 20–30 minute soak just speeds cooking and helps digestion. Whole beans like rajma and kabuli chana do need an overnight soak.

What's the difference between dal and lentils?

"Lentils" is the English word for the pulses; "dal" is the Hindi term that covers split lentils, peas, and some beans, and also names the cooked dish. Most dal is a split lentil, but not every lentil is sold as dal.

Which dal is best for weight loss or a high-protein diet?

Any of them — a cup of cooked lentils delivers around 18 grams of protein with almost no fat (USDA FoodData Central, 2024). Moong and masoor cook fastest for easy weeknight meals; a mixed dal gives you a broader amino-acid profile in one pot.

Is dal gluten-free?

Plain dried dal is naturally gluten-free. Just check the label on pre-mixed or instant dal products, which can include added ingredients.