Comments on: can anybody with good Indian cuisine knowledge suggest me a few types of beans i can use for making dal.?

By: gherd

gherd — Tue, 29 Sep 2009 10:00:59 +0000

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
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By: carlene2222

carlene2222 — Tue, 29 Sep 2009 09:26:59 +0000

my mom always uses yellow split peas, and this amazing
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By: Panthersrock19

Panthersrock19 — Tue, 29 Sep 2009 08:44:59 +0000

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
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By: missopinions

missopinions — Tue, 29 Sep 2009 08:12:59 +0000

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
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