By: Jigyasa Kakwani
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Dals (lentils) are a staple food in many Indian households. Here are five of the most common dal varieties found in our kitchens.
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Red when raw and yellow when cooked, Masoor dal is known for its quick cooking time and earthy flavour.
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Also known as tuvar dal or arhar dal, this dark yellow dal is popularly used to make sambar and dal dhokli.
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Available in both white and black, Urad dal is used to make dahi bhalle, dal makhani, idli, and dosa batter.
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Golden yellow in colour whether cooked or uncooked, chana dal holds its shape well when cooked.
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Both green and yellow in colour, Moong dal is used to make dal tadka and khichdi.
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For Delicious Dal Recipes, Click Here
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