Spice and Curry – Indian Restaurants & Groceries

i am curious if it is completely alright to use locally available beans(navy, broad,) for Indian cuisine. kindly help

Toor dal (called tuvar dal (Gujarati), arhar dal (in Uttar Pradesh & Bengal) or togari bele (Kannada), kandi pappu (Telugu), tuvara parippu (Malayalam) or tuvaram paruppu in (Tamil)) – yellow pigeon peas; available either plain or oily
Chana dal – (chholar dal in Bengali, sanaga pappu (Telugu) or kadale bele (Kannada), or kadalai paruppu (Tamil)) – split chickpeas without seedcoat
Kala chana – small chickpeas with brown skins – "Kondai kadalai" in Tamil
Mung dal (pesara or uddhi pappu (Telugu) or paasi paruppu (Tamil)) – mung beans or hesara bele (Kannada),
Urad dal (kolai dal (Bengali) or minapa pappu Telugu or ullundam paruppu (Tamil)) – urad, sometimes referred to as black gram or uddina bele (Kannada),
Masoor dal – red lentils
Rajma dal – kidney beans

4 Responses

1. missopinions Says:
   September 29th, 2009 at 3:12 am

   not really- split yellow or red lentils are the way to go! The other ones get very very mushy and watery, whereas lentils have a thick texture
   References :

2. Panthersrock19 Says:
   September 29th, 2009 at 3:44 am

   not really for dal you want to go more for the lentils. Dried then soaked in water is best. Try the green lentils for best resultts.
   Good luck
   References :

3. carlene2222 Says:
   September 29th, 2009 at 4:26 am

   my mom always uses yellow split peas, and this amazing
   References :

4. gherd Says:
   September 29th, 2009 at 5:00 am

   Toor dal (called tuvar dal (Gujarati), arhar dal (in Uttar Pradesh & Bengal) or togari bele (Kannada), kandi pappu (Telugu), tuvara parippu (Malayalam) or tuvaram paruppu in (Tamil)) – yellow pigeon peas; available either plain or oily
   Chana dal – (chholar dal in Bengali, sanaga pappu (Telugu) or kadale bele (Kannada), or kadalai paruppu (Tamil)) – split chickpeas without seedcoat
   Kala chana – small chickpeas with brown skins – "Kondai kadalai" in Tamil
   Mung dal (pesara or uddhi pappu (Telugu) or paasi paruppu (Tamil)) – mung beans or hesara bele (Kannada),
   Urad dal (kolai dal (Bengali) or minapa pappu Telugu or ullundam paruppu (Tamil)) – urad, sometimes referred to as black gram or uddina bele (Kannada),
   Masoor dal – red lentils
   Rajma dal – kidney beans
   References :

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