India has more than 60 varieties of dal - the broadest diversity of lentils India grows anywhere in the world - lentils, beans, peas, and split pulses that together form the nutritional backbone of the Indian diet. According to the Food and Agriculture Organization (FAO), India is the world's largest producer and consumer of pulses, accounting for 25-28% of global production. Yet most Indians know only 8-10 dals by name - and fewer still know what each is called in other Indian languages.
This is the only guide you need: a complete list of dal names, regionally verified, of all dal names in India, with English, Hindi, Tamil, Telugu, Kannada, Marathi, and Bengali equivalents - plus the key nutritional facts and what makes each dal worth eating.
Table of Contents
- What Is Dal? (Definition)
- Key Facts at a Glance
- Master Table: All Dal Names in 7 Indian Languages
- The 8 Most Common Dals - Profiles & Nutrition
- Less-Known but Nutritionally Powerful Dals
- Dal Nutrition Comparison Table
- Dal Names by Region: South, North, East & West India
- How to Read a Dal Label: Whole vs Split vs Husked
- How to Choose Quality Dal
- Frequently Asked Questions
- The Bottom Line
- About This Article
What Is Dal?
Dal (also spelled dhal or daal) is the Hindi/Urdu word for dried, split pulses - the edible seeds of leguminous plants. The word covers three distinct categories of food, which is why different dal names can refer to either the raw grain or the cooked preparation: the raw dried grain itself (e.g., masoor dal), the cooked preparation made from it (e.g., dal tadka), and loosely, the entire family of dried lentils, beans, and peas used in Indian cooking.
Botanically, dals belong to the family Leguminosae (Fabaceae). They are among the oldest cultivated crops in South Asia - with evidence of lentil (Lens culinaris) and chickpea (Cicer arietinum) cultivation in the Indian subcontinent dating back to 2500-3000 BCE, according to archaeological records published by the FAO.
According to FAO's Soils and Pulses: Symbiosis for Life (2016), pulses are a critical component of sustainable food systems - they fix atmospheric nitrogen, improve soil health, and deliver protein at a fraction of the water and land cost of animal protein sources.
In nutrition terms, dals are India's primary source of plant protein, iron, folate, and slow-release carbohydrates for a population that is 38% vegetarian by choice and broadly plant-dependent for daily protein.
Key Facts at a Glance
Source: ICMR Indian Food Composition Tables 2017; FAO Pulse Nutrition Data; NIN Hyderabad
| Attribute | Detail |
|---|---|
| Scientific Family | Leguminosae / Fabaceae |
| Varieties in India | 60+ species; 20-25 in this Indian lentils list (common kitchen use) |
| India's Global Share | ~25-28% of world pulse production (FAO) |
| Average Protein | 18-25 g per 100 g (dry, raw) |
| Average Fibre | 8-15 g per 100 g (dry, raw) |
| Average GI Range | 25-55 (all dals are Low to Medium GI) |
| Gluten Status | All dals are naturally gluten-free |
| Key Micronutrients | Iron · Folate · Potassium · Magnesium · Zinc |
| Oldest cultivated dal | Masoor (red lentil) - 2500 BCE, Indus Valley |
| Highest protein dal | Urad dal (black gram) - ~25 g/100 g |
| Lowest GI dal | Chana dal (Bengal gram) - GI ~8-11 |
| Most consumed in India | Toor dal (arhar) - staple in 28 of 36 states/UTs |
| Richest in iron | Masoor dal (red lentil) - ~7.6 mg/100 g |
| Richest in folate | Moong dal - ~625 mcg/100 g (raw) |
Master Table: All Dal Names in 7 Indian Languages
This is the definitive reference table for all types of dals and all dal names in India - covering Hindi to English dal translations and Tamil, Telugu, Kannada, Marathi, and Bengali equivalents. All regional names are verified against standard culinary and botanical references.
Part A - The 8 Primary Dals (Most Common Across India)
| Dal | English Name | Hindi | Tamil | Telugu | Kannada | Marathi | Bengali |
|---|---|---|---|---|---|---|---|
| Toor / Arhar Dal | Split pigeon pea | तूर / अरहर | தூவரம் பருப்பு (Thuvaram paruppu) | కందిపప్పు (Kandi pappu) | ತೊಗರಿ ಬೇಳೆ (Togari bele) | तूर डाळ (Tur dal) | অড়হর ডাল (Arhar dal) |
| Chana Dal | Split Bengal gram | चना दाल | கடலைப் பருப்பு (Kadalai paruppu) | శనగపప్పు (Senaga pappu) | ಕಡಲೆ ಬೇಳೆ (Kadale bele) | हरभरा डाळ (Harbhara dal) | ছোলার ডাল (Chholar dal) |
| Moong Dal | Split green gram | मूंग दाल | பாசிப்பருப்பு (Pasi paruppu) | పెసరపప్పు (Pesara pappu) | ಹೆಸರು ಬೇಳೆ (Hesaru bele) | मूग डाळ (Mug dal) | মুগ ডাল (Mug dal) |
| Masoor Dal | Red lentil / Split red lentil | मसूर दाल | மசூர் பருப்பு (Masoor paruppu) | మసూర్ పప్పు (Masoor pappu) | ಮಸೂರ್ ಬೇಳೆ (Masoor bele) | मसूर डाळ (Masoor dal) | মসুর ডাল (Masur dal) |
| Urad Dal | Split black gram | उड़द दाल | உளுந்தம் பருப்பு (Uluntham paruppu) | మినుమప్పు (Minumappu) | ಉದ್ದಿನ ಬೇಳೆ (Uddina bele) | उडीद डाळ (Udid dal) | বিউলির ডাল (Biuli dal) |
| Rajma | Kidney beans | राजमा | ராஜ்மா (Rajma) | రాజ్మా (Rajma) | ರಾಜ್ಮಾ (Rajma) | राजमा (Rajma) | রাজমা (Rajma) |
| Lobia / Chawli | Black-eyed peas / Cowpea | लोबिया / चवली | தட்டைப்பயறு (Thattai payaru) | అలసందలు (Alasandalu) | ಅಲಸಂದೆ (Alasande) | चवळी (Chavali) | বরবটি (Borboti) |
| Kala Chana | Black chickpea / Desi chickpea | काला चना | கறுப்பு கொண்டைக்கடலை (Karuppu kondai kadalai) | నల్ల శనగలు (Nalla Senagalu) | ಕಪ್ಪು ಕಡಲೆ (Kappu kadale) | काळा हरभरा (Kala harbhara) | কালো ছোলা (Kalo chhola) |
Part B - 12 Additional Dals (Regional & Less Common)
| Dal | English Name | Hindi | Tamil | Telugu | Kannada | Marathi | Bengali |
|---|---|---|---|---|---|---|---|
| Sabut Moong | Whole green gram | साबुत मूंग | முழு பாசிப்பயறு (Muzhu pasi payaru) | సంపూర్ణ పెసరు (Sampurna pesaru) | ಇಡೀ ಹೆಸರು (Idee hesaru) | संपूर्ण मूग (Sampurna mug) | সবুজ মুগ (Sabuj mug) |
| Sabut Masoor | Whole brown lentil | साबुत मसूर | முழு மசூர் (Muzhu masoor) | సంపూర్ణ మసూర్ | ಇಡೀ ಮಸೂರ್ | संपूर्ण मसूर | সম্পূর্ণ মসুর |
| Kulthi Dal | Horse gram | कुल्थी | கொள்ளு (Kollu) | ఉలవలు (Ulavalu) | ಹುರುಳಿ (Huruli) | कुळीथ (Kulith) | কুলথি (Kulthi) |
| Matki / Moth Dal | Moth bean / Turkish gram | मटकी / मोठ | துவரம் (modified) | మఠ్ (Math) | ಮಠ್ ಬೇಳೆ (Math bele) | मटकी (Matki) | মাটকী (Matki) |
| Cholia / Hara Chana | Fresh green chickpea | होलिया / हरा चना | பச்சை கொண்டைக்கடலை | పచ్చి శనగలు | ಹಸಿ ಕಡಲೆ | हिरवा हरभरा | সবুজ ছোলা |
| Val Dal / Pavta | Field beans / Lima beans | वाल | மொச்சை (Mochai) | చిక్కుళ్ళు (Chikkullu) | ಅವರೆ ಬೀಜ (Avare bija) | वाल / पावटा (Val/Pavta) | শিম বীচি |
| Tur / Tuvar (whole) | Whole pigeon pea | साबुत तूर | முழு தூவரம் | సంపూర్ణ కంది | ಇಡೀ ತೊಗರಿ | साबूत तूर | সম্পূর্ণ অড়হর |
| Lal Lobia | Red kidney beans (small) | लाल लोबिया | சிவப்பு கொண்டைக்கடலை | ఎరుపు రాజ్మా | ಕೆಂಪು ರಾಜ್ಮಾ | लाल राजमा | লাল রাজমা |
| Kabuli Chana | White chickpea / Garbanzo | काबुली चना | வெள்ளை கொண்டைக்கடலை (Vellai kondai kadalai) | తెల్ల శనగలు (Tella senagalu) | ಬಿಳಿ ಕಡಲೆ (Bili kadale) | काबुली हरभरा (Kabuli harbhara) | সাদা ছোলা (Sada chhola) |
| Chikkudukaya / Surti Papdi | Indian broad bean (fresh pod) | सूरती पापड़ी | பீன்ஸ் பருப்பு | చిక్కుడు | ಅವರೆ | सूरती पापडी | শিম |
| Matar Dal | Split dried peas | मटर दाल | பட்டாணி பருப்பு (Pattani paruppu) | పట్టాణి పప్పు | ಬಟಾಣಿ ಬೇಳೆ | वाटाणा डाळ | মটর ডাল |
| Chana Dal (Roasted = Sattu) | Roasted Bengal gram flour | भुना चना / सत्तू | வறுத்த கடலை (Varuttha kadalai) | వేపిన శనగ | ಹುರಿದ ಕಡಲೆ | भाजके चने | ভাজা ছোলা |
The 8 Most Common Dals - Profiles & Nutrition
Toor Dal (Arhar Dal / Tuvar Dal) - Split Pigeon Pea
Toor dal is India's most widely consumed dal - the backbone of sambhar in South India, dal tadka in North India, and dal bati in Rajasthan. Botanically, Cajanus cajan, it is a warm-season legume cultivated primarily in Maharashtra, Karnataka, Andhra Pradesh, and Madhya Pradesh.
Toor Dal Key Facts:
- Protein: ~22 g per 100 g (raw, split)
- Fibre: ~15 g per 100 g - one of the highest-fibre dals
- Folate: ~456 mcg per 100 g - excellent for pregnant women
- GI: ~42 (Low-Medium)
- Best for: Sambhar, dal tadka, rasam, dal bati
- Regional identity: Called tuvar in Gujarat and Karnataka; arhar in the Hindi belt; thuvaram in Tamil Nadu; kandi in Andhra Pradesh
Chana Dal - Split Bengal Gram
Chana dal is split, husked black chickpea (Cicer arietinum var. desi) - the same grain from which sattu is made when roasted whole. It has the lowest glycaemic index of any dal - approximately GI 8-11 - making it the single most diabetes-friendly pulse in Indian cuisine.
Chana Dal Key Facts:
- Protein: ~20 g per 100 g
- Fibre: ~12 g per 100 g (high soluble fibre → cholesterol reduction)
- GI: ~8-11 (Extremely Low - lowest of all Indian dals)
- Iron: ~4.9 mg per 100 g
- Best for: Dal tadka, chana masala, halwa, besan, sattu
- Regional identity: Called kadalai paruppu in Tamil; senaga pappu in Telugu; kadale bele in Kannada; harbhara dal in Marathi; chholar dal in Bengali
Moong Dal - Split Green Gram
Moong dal (Vigna radiata) is India's most digestible dal - recommended in Ayurveda as tridoshic (balancing for all three body constitutions) and universally prescribed for illness recovery, post-surgery diets, and infant weaning foods. Available in three forms: whole green moong (sabut moong), yellow split hulled (moong dal), and sprouted.
Moong Dal Key Facts:
- Protein: ~24 g per 100 g (raw, whole)
- Folate: ~625 mcg per 100 g - highest of all Indian dals
- GI: ~38 (Low)
- Digestibility: Highest among all dals - suitable for infants and the elderly
- Best for: Khichdi, dal soup, moong sprouts, moong cheela, mung payasam
- Regional identity: Pasi paruppu (Tamil); pesara pappu (Telugu); hesaru bele (Kannada); mug dal (Marathi/Bengali)
Masoor Dal - Red Lentil
Masoor dal (Lens culinaris) is the fastest-cooking dal in the Indian kitchen - no soaking required, cooked in 15-20 minutes. It is the richest of all common dals in bioavailable iron (~7.6 mg/100 g) and one of the most protein-dense at ~25 g/100 g. Available as whole brown lentils (sabut masoor) and split red lentils (lal masoor).
Masoor Dal Key Facts:
- Protein: ~25 g per 100 g (highest among common dals)
- Iron: ~7.6 mg per 100 g (richest iron source among common dals)
- GI: ~28-32 (Very Low)
- Cooking time: 15-20 min (no soaking) - fastest of all dals
- Best for: Dal soup, masoor tadka, red lentil curry, lentil salad
- Regional identity: Masoor paruppu (Tamil); masoor pappu (Telugu); masoor bele (Kannada); masur dal (Bengali)
Urad Dal - Split Black Gram
Urad dal (Vigna mungo) is arguably India's most versatile dal - the base ingredient for idli and dosa batter, dal makhani, medu vada, and papad. It has the highest protein content (~25 g/100 g) of all common Indian dals and is uniquely rich in calcium (138 mg/100 g) - notable among pulses.
Urad Dal Key Facts:
- Protein: ~25 g per 100 g (joint highest among common dals)
- Calcium: ~138 mg per 100 g - highest calcium content among dals
- Iron: ~9.1 mg per 100 g
- GI: ~43 (Low-Medium)
- Best for: Idli/dosa batter, dal makhani, medu vada, papad, khichdi
- Regional identity: Uluntham paruppu (Tamil); minumappu (Telugu); uddina bele (Kannada); biuli dal (Bengali)
Rajma - Kidney Beans
Rajma (Phaseolus vulgaris) is the king of North Indian comfort food - rajma chawal (kidney beans with rice) is a Sunday staple from Punjab to Delhi. It is one of the richest legume sources of antioxidants, particularly anthocyanins (in the dark red variety), which have been associated with reduced cardiovascular disease risk.
Rajma Key Facts:
- Protein: ~22 g per 100 g (dry, raw)
- Fibre: ~15 g per 100 g (very high - supports gut health)
- Iron: ~8.2 mg per 100 g
- Antioxidants: Highest among common dals (anthocyanins in dark red variety)
- GI: ~28 (Very Low - one of the lowest among all foods)
- Varieties in India: Kashmiri rajma (small, dark, most flavourful), Chitra rajma (speckled, medium), regular red rajma (large, mild)
- Best for: Rajma curry, rajma chawal, rajma salad, stuffed parathas
Lobia / Chawli - Black-Eyed Peas
Lobia (Vigna unguiculata), also called cowpea, is among the most heat-tolerant legumes - cultivated in Rajasthan, Gujarat, and arid regions where other pulses cannot thrive. It is distinctively rich in Vitamin B1 (thiamine) - critical for energy metabolism - and has a favourable protein-to-fat ratio for weight management.
Lobia Key Facts:
- Protein: ~23 g per 100 g
- Thiamine (B1): Among the highest of all Indian dals - supports energy metabolism
- GI: ~33 (Very Low)
- Best for: Lobia masala, lobia rice, lobia salad, Sindhi dal curry
- Regional identity: Thattai payaru (Tamil); alasandalu (Telugu); alasande (Kannada); chavali (Marathi)
Kala Chana - Black Chickpea (Desi Chickpea)
Kala chana (Cicer arietinum var. desi) is the whole, unhusked form - darker and smaller than the familiar kabuli chickpea, with a nuttier flavour and far superior nutritional profile. When roasted and ground, kala chana becomes sattu - India's original protein supplement. According to ICMR data, kala chana has a significantly lower GI (~28) than kabuli chana (~33) and higher iron content.
Kala Chana Key Facts:
- Protein: ~17 g per 100 g (cooked)
- Fibre: ~12.2 g per 100 g - excellent for gut health
- GI: ~28 (Very Low)
- Iron: ~6.2 mg per 100 g
- Best for: Chana masala, sundal, sprouted kala chana salad, sattu
- Regional identity: Karuppu kondai kadalai (Tamil); nalla senagalu (Telugu); kappu kadale (Kannada)
Less-Known but Nutritionally Powerful Dals
Beyond the common eight, India has a rich tradition of lesser-known legumes - many of which are nutritionally exceptional but have been displaced from urban kitchens by the dominance of packaged toor and moong dal.
| Dal (Hindi) | English Name | Nutritional Superpower | States Where Common |
|---|---|---|---|
| Kulthi Dal | Horse gram | Highest antioxidant activity of all Indian pulses; used in Ayurveda for kidney stones | Karnataka, Tamil Nadu, Telangana, Uttarakhand |
| Matki / Moth Dal | Moth bean | High protein (23 g/100g), drought-resistant; popular as sprouts | Rajasthan, Maharashtra, Gujarat |
| Val Dal | Field bean / Lima bean | Rich in leucine (muscle-building amino acid); seasonal delicacy | Maharashtra, Karnataka, Gujarat |
| Hara Chana | Fresh green chickpea | High Vitamin C (unlike dried dals); seasonal Feb-March | Punjab, Rajasthan, Maharashtra |
| Kabuli Chana | White chickpea / Garbanzo | High in B6, manganese; base for hummus; lower iron than kala chana | Pan-India (imported origin: Afghanistan/Mediterranean) |
| Matar Dal | Split dried green peas | High in Vitamin K; mild flavour, versatile | Punjab, UP, Bengal, Odisha |
| Lal Lobia | Small red kidney bean | Higher anthocyanin than standard rajma; stronger antioxidant profile | Himachal Pradesh, J&K, Uttarakhand |
| Cholia | Fresh chickpea (green pod) | Seasonal; higher moisture, Vitamin C; eaten fresh or stir-fried | Punjab, Gujarat, Maharashtra |
Many traditional Indian legumes - kulthi, moth bean, val - are being lost from urban diets despite being nutritionally superior to the limited range dominating modern supermarkets. Food scientists and nutritionists increasingly recognise their revival as both a dietary and agricultural priority, given their drought resilience, micronutrient density, and deep roots in regional Indian cuisines.
Dal Nutrition Comparison Table
A side-by-side nutritional comparison of 10 major Indian dals per 100 g (raw, dry), based on ICMR Indian Food Composition Tables 2017 and NIN Hyderabad data.
Source: ICMR IFCTs 2017; NIN Hyderabad. All values per 100 g raw dry weight. Highest in that nutrient among the dals listed.
| Dal | Protein (g) | Fibre (g) | Iron (mg) | Folate (mcg) | Calcium (mg) | GI | Best For |
|---|---|---|---|---|---|---|---|
| Masoor Dal | 25 | 11.5 | 7.6 | 479 | 56 | ~28 | Fast cooking, iron deficiency |
| Urad Dal | 25 | 18.3 | 9.1 | 628 | 138 | ~43 | Idli/dosa, calcium needs |
| Moong Dal | 24 | 16.3 | 6.7 | 625 | 73 | ~38 | Easy digestion, folate needs |
| Lobia | 23 | 10.9 | 8.6 | 633 | 77 | ~33 | Weight management, energy |
| Toor Dal | 22 | 15.0 | 5.3 | 456 | 73 | ~42 | Daily staple, pregnancy |
| Rajma | 22 | 15.0 | 8.2 | 394 | 143 | ~28 | Heart health, antioxidants |
| Chana Dal | 20 | 12.0 | 4.9 | 340 | 56 | ~8-11 | Diabetes, lowest GI |
| Kala Chana | 17 | 12.2 | 6.2 | 352 | 202 | ~28 | Gut health, sattu source |
| Kabuli Chana | 19 | 17.0 | 4.9 | 557 | 105 | ~33 | Hummus, B6 |
| Kulthi Dal | 22 | 5.3 | 7.0 | 149 | 287 | ~29 | Kidney health, antioxidants |
Four nutrients to remember:
- Highest protein: Masoor dal and Urad dal (tied at ~25 g/100 g)
- Highest iron: Urad dal (9.1 mg/100 g) - significant for combating iron-deficiency anaemia
- Highest folate: Moong dal (~625 mcg/100 g) - ~156% of adult female daily folate RDA per 100 g raw
- Lowest GI: Chana dal (~8-11) - the most blood-sugar-friendly dal by a wide margin
Regional Dal Names: South, North, East & West India
South India - Tamil Dal Names, Telugu Dal Names & Kannada Dal Names
The South Indian kitchen uses the largest variety of dal types in India - a direct result of the region's diversity of agricultural climates, from the arid Deccan to the humid Western Ghats.
| Dal | Tamil Name | Telugu Name | Kannada Name |
|---|---|---|---|
| Toor dal | Thuvaram paruppu | Kandi pappu | Togari bele |
| Moong dal | Pasi paruppu | Pesara pappu | Hesaru bele |
| Chana dal | Kadalai paruppu | Senaga pappu | Kadale bele |
| Urad dal | Uluntham paruppu | Minumappu | Uddina bele |
| Masoor dal | Masoor paruppu | Masoor pappu | Masoor bele |
| Horsegram | Kollu | Ulavalu | Huruli |
| Lobia (cowpea) | Thattai payaru | Alasandalu | Alasande |
| Kabuli chana | Vellai kondai kadalai | Tella senagalu | Bili kadale |
Karnataka's Organic Mandya note: In Karnataka, toor dal (togari bele) and horsegram (huruli) are particularly culturally significant - huruli saaru (horsegram rasam) is a traditional Kannada winter dish with documented anti-obesity and diuretic properties in classical Ayurvedic texts.
North India (Punjab, UP, Delhi, Rajasthan, Himachal Pradesh, J&K)
North India dominates in rajma consumption and is the home of the iconic dal makhani (black urad + rajma + cream) and dal tadka (toor or masoor, tempered with ghee, garlic, and cumin).
| Dal | Hindi Name | Common Preparation |
|---|---|---|
| Toor / Arhar dal | अरहर / तूर दाल | Dal tadka, dal bati |
| Rajma | राजमा | Rajma chawal, rajma curry |
| Chana dal | चना दाल | Dal, halwa, besan |
| Urad dal | उड़द दाल | Dal makhani, dal fry, papad |
| Masoor dal | मसूर दाल | Dal soup, tadka |
| Sabut moong | साबुत मूंग | Moong sprouts, khichdi |
| Kala chana | काला चना | Chana masala, sattu |
| Matar dal | मटर दाल | Matar dal curry, matar pulao |
East India - Bengali Dal Names
East India - especially Bihar - is home to India's most sophisticated dal culture. Bihar's Champaran and Magadh regions developed sattu from roasted kala chana as a survival food and energy supplement for agricultural labourers. Bengali cuisine has its own distinct dal vocabulary and preparations.
| Dal | Bengali Name | Famous Preparation |
|---|---|---|
| Masoor dal | মসুর ডাল (Masur dal) | Masur dal with fried onions |
| Moong dal | মুগ ডাল (Mug dal) | Mug dal bhuna, mug khichuri |
| Chana dal | ছোলার ডাল (Chholar dal) | Chholar dal (Bengali festive dal) |
| Urad dal | বিউলির ডাল (Biuli dal) | Biuli dal curry |
| Arhar / Toor | অড়হর ডাল (Arhar dal) | Simple arhar tarka |
| Kala chana (roasted) | ভাজা ছোলা (Bhaja chhola) | Sattu sharbat, trail snack |
West India - Marathi Dal Names
Western India's dal culture is characterised by the use of kokum, tamarind, and coconut as tempering agents, creating sour-sweet flavour profiles distinct from North and South Indian preparations.
| Dal | Marathi / Gujarati Name | Famous Preparation |
|---|---|---|
| Toor dal | तूर डाळ (Marathi) / Tuvar dal (Gujarati) | Amti (Maharashtrian), dal dhokli (Gujarati) |
| Chana dal | हरभरा डाळ (Marathi) | Puran poli filling |
| Moong dal | मूग डाळ (Marathi) | Usal, misal, khichdi |
| Urad dal | उडीद डाळ (Marathi) | Vada, dosa |
| Val dal | वाल (Marathi) | Vaal usal |
| Matki | मटकी (Marathi) | Matki usal, matki sprouts |
| Kabuli chana | काबुली हरभरा (Marathi) | Chole bhature, sundal |
| Chavali / Lobia | चवळी (Marathi) | Chavali usal, chavali bhaji |
How to Read a Dal Label: Whole vs Split vs Husked
The packaging terminology confuses most buyers. Here is what the terms actually mean:
| Term | Meaning | Example | Nutritional Impact |
|---|---|---|---|
| Sabut (Whole) | Entire seed, husk intact | Sabut moong, sabut masoor | Highest fibre; requires soaking; slower to cook |
| Dhuli (Husked/Washed) | Husk removed; may be split or whole | Moong dal (yellow) | Easier to digest; lower fibre than sabut |
| Chilka (Husk-on split) | Split in half; outer skin retained | Moong chilka, urad chilka | High fibre; intermediate digestibility |
| Dal (Split + Husked) | Split and fully husked | Toor dal, chana dal | Fastest cooking; lowest fibre; most digestible |
| Kali (Black/whole) | Whole with black husk | Kali masoor, kali urad | Maximum antioxidants; slowest to cook |
Practical rule: The more processing (splitting, husking, polishing), the faster the cooking time - but also the lower the fibre, mineral content, and antioxidant value. Stone-ground whole dals with minimal processing retain the most nutrition.
How to Choose Quality Dal
The Indian dal market is broadly split into three quality tiers: loose/unbranded dal (highest adulteration risk), commercial branded dal (often artificially polished), and organic/traceable dal (highest nutritional integrity). FSSAI's ongoing food safety surveillance and its Guidance Note on Pulses & Besan (No. 08/2018) document common adulteration practices, including artificial colouring, mineral oil polishing, and synthetic coatings in commercially sold dals.
8 Signs of High-Quality Dal:
- Uniform natural colour - no artificial brightness or unnatural sheen (indicates mineral oil polish or chemical colouring)
- No excessive dust or powder at the bottom of the pack - indicates freshness and minimal breakage
- Natural smell - fresh, slightly earthy, grain-like. Chemical or musty odour = poor storage or chemical treatment
- Declared milling/packing date - freshness matters for flavour and nutritional value; look for packs milled within 6 months
- FSSAI licence number - mandatory for all packaged food; absence = high risk
- Ingredient list: one item only - for single-dal products, the ingredient list should name only that dal, nothing else
- Source/origin stated - premium dal's name, the growing region (e.g., Kashmiri rajma, Champaran chana). Anonymous sourcing = commodity quality
- Stone-polished or unpolished - unpolished or stone-polished dals retain natural bran oils and have noticeably more flavour after cooking
Quality Tier Comparison
| Feature | Loose / Unbranded | Commercial Branded | Organic / Traceable |
|---|---|---|---|
| Adulteration risk | High | Medium | Low |
| Artificial polishing | Common | Common | Rare |
| FSSAI compliance | Often absent | Present | Present + audited |
| Origin traceability | None | Rare | Full (batch-level) |
| Nutritional integrity | Variable | Variable | High |
| Price (per 500 g) | ₹30-60 | ₹60-120 | ₹100-200 |
| Flavour after cooking | Flat | Moderate | Full, distinct |
Organic Mandya's organic dals are sourced directly from certified organic farmers, stone-polished (never chemically treated), and FSSAI-certified - with full batch-level farm-to-bag traceability.
FAQs
Q1. What are all the types of dal in India?
India has 60+ varieties of dal. The 8 most common types of dal in India are: toor dal (split pigeon pea), chana dal (split Bengal gram), moong dal (split green gram), masoor dal (red lentil), urad dal (split black gram), rajma (kidney beans), lobia (black-eyed peas), and kala chana (black chickpea). Less-common but nutritionally powerful dals include kulthi (horse gram), matki (moth bean), val dal (field bean), and matar dal (split dried peas). The master table in Section 3 lists 20 dals with their names in 7 Indian languages.
Q2. What is toor dal called in English?
Toor dal is called split pigeon pea in English. Its botanical name is Cajanus cajan. It is also known as arhar dal (in Hindi), tur dal (in Marathi and Gujarat), thuvaram paruppu (in Tamil), kandi pappu (in Telugu), and togari bele (in Kannada). It is India's most widely consumed dal - the base of sambhar, dal tadka, rasam, and dal bati across 28+ states.
Q3. What is masoor dal in English?
Masoor dal in English is red lentil (split) or brown lentil (whole). Botanically, it is Lens culinaris. Split, husked masoor dal (lal masoor) has a bright orange-pink colour when raw that turns yellow after cooking. It is the fastest-cooking dal (no soaking; done in 15-20 minutes) and one of the richest in protein (~25 g/100 g) and iron (~7.6 mg/100 g) among all Indian dals. In Tamil, it is masoor paruppu; in Telugu, masoor pappu; in Kannada, masoor bele; in Bengali, masur dal.
Q4. What is moong dal in English?
Moong dal in English is split green gram (yellow, husked form) or mung bean (whole). Botanically, it is Vigna radiata. The yellow split variety (moong dal) is the most digestible of all Indian dals and the highest in folate (~625 mcg/100 g). In Tamil it is pasi paruppu; in Telugu pesara pappu; in Kannada, hesaru bele; in Marathi, mug dal; in Bengali, mug dal.
Q5. What is urad dal called in English?
Urad dal is called black gram (whole) or split black gram (husked, white/ivory) in English. Botanically, it is Vigna mungo. It is the primary ingredient in idli and dosa batter, dal makhani, and medu vada. At ~25 g protein and 138 mg calcium per 100 g, it is the highest-calcium dal in the Indian kitchen. In Tamil: uluntham paruppu; in Telugu: minumappu; in Kannada: uddina bele; in Bengali: biuli dal.
Q6. Which dal has the highest protein per 100g?
Masoor dal and urad dal are jointly the highest-protein dals, each providing approximately 25 g of protein per 100 g (raw, dry). Moong dal (24 g) and lobia (23 g) follow closely. According to ICMR's Indian Food Composition Tables 2017, all common Indian dals provide between 17-25 g protein per 100 g dry weight - significantly more protein per calorie than most cereals, and at a fraction of the cost of animal protein sources.
Q7. Which dal is best for diabetes?
Chana dal (split Bengal gram) has the lowest glycaemic index of all Indian dals - approximately GI 8-11 - making it the most appropriate dal for people managing type 2 diabetes or pre-diabetes. Masoor dal (GI ~28), rajma (GI ~28), and moong dal (GI ~38) are also excellent low-GI choices. All dals are significantly lower GI than rice (~73), wheat roti (~62), or refined maida (~85). According to ICMR and NIN guidelines, daily pulse consumption of 30-50 g (cooked) is recommended for blood sugar management in diabetic individuals.
The Bottom Line
Dal is not a single food. It is a 60-member family of legumes that has fed India for 4,000 years - providing protein, iron, folate, and fibre to a population that has long been mostly plant-based by necessity and choice.
Diversity is both the challenge and the opportunity. Most urban Indians are eating 3-4 dals on rotation, missing the nutritional variety - and the flavour variety - that India's full dal repertoire offers. Kulthi dal's extraordinary antioxidant profile. Matki's drought-season resilience. Val dal's leucine richness. Kala chana's exceptional low-GI protein.
The language barrier is equally real: knowing that togari bele is toor dal, that hesaru bele is moong, that huruli is horse gram, that chholar dal is chana dal in Bengali - these bridges connect India's regional food cultures and make the full repertoire accessible.
Quality matters as much as variety. All the nutritional data in this article assume dals that are unpolished, unchemically treated, and sourced from traceable, chemical-free farms. Explore our range of organic dals - sourced directly from certified farmers across India's pulse-growing belts, stone-polished, FSSAI-certified.
Explore the full Dal Nutrition cluster:
- Masoor Dal Protein per 100g: Complete Nutritional Breakdown
- Moong Dal Protein per 100g: Detailed Macronutrient Profile
- What Is Sattu? India's Original Protein Powder - made from roasted kala chana
Also see our complete guide to protein-rich Indian flours for the broader Indian flour and pulse ecosystem.
About This Article
Sources & Methodology:
- ICMR (Indian Council of Medical Research) - Indian Food Composition Tables 2017, National Institute of Nutrition, Hyderabad. Primary source for all protein, fibre, iron, folate, calcium, and GI values.
- NIN (National Institute of Nutrition), Hyderabad - Supplementary protein quality, PDCAAS, and micronutrient data for Indian pulses.
- FAO (Food and Agriculture Organization of the United Nations) - Soils and Pulses: Symbiosis for Life (2016); FAO Pulse Nutrition Composition Database. Source for pulse production data and sustainability claims.
- FSSAI (Food Safety and Standards Authority of India) - Guidance Note No. 08/2018 on "Ensuring Safety of Pulses & Besan." Source for adulteration identification and quality standards.
- Archaeological and botanical references - FAO Crop Production Statistics and Vavilov Institute records for historical cultivation dates.
- International Tables of Glycemic Index and Glycemic Load Values - GI data for all dals listed.
- Regional language verification - Dal names in Tamil, Telugu, Kannada, Marathi, and Bengali have been cross-verified against standard culinary dictionaries and regional ICMR nutritional publications.
