Guide Note

Dal refers to any split, hulled legume, as well as to the thick spicy stew made from them. Dal is common to Indian and Pakistani cuisine. Beginning in 2006, when the Indian government banned exports of lentils in the wake of a drought that caused a lentil shortage, dal prices went up around much of the world.

Fast Facts

1. Daily staple in India
2. Preparation and spices vary by region
3. Lentils are the most common dal
4. High in protein and fiber
5. Low-glycemic food

Dal can be made with any lentil, bean or pea. Some common types of dal are:

1. Toor dal: Made with yellow peas
2. Chana dal: Chickpeas
3. Mungi dal: Mung beans
4. Masoor dal: Red lentils
5. Toor dal: Yellow lentils
6. Rajma dal: Kidney beans
7. Urid dal or moglai dal: Black beans
8. Valni dal: Lima beans