Among the various types of dal (lentils) consumed in India, some of the most famous and widely used dals include:

  1. Toor Dal (Pigeon Pea): Toor dal is highly popular and widely consumed across India. It is a staple in many regional cuisines and is a key ingredient in dishes like sambar, rasam, and dal tadka.

  2. Moong Dal (Green Gram): Moong dal is another widely recognized dal that is used in dishes like moong dal tadka, moong dal khichdi, and various snacks and sweets.

  3. Chana Dal (Split Chickpeas): Chana dal is commonly used in both savory and sweet dishes. It's a crucial component in chana dal fry and is also used in making traditional sweets like besan ladoo.

  4. Masoor Dal (Red Lentils): Masoor dal is popular for its quick cooking time and is used in dishes like masoor dal curry and soups.

  5. Urad Dal (Black Gram): Urad dal is renowned for its use in dishes like dal makhani, idli, dosa, and vada, making it a staple in many Indian households.

  6. Rajma (Kidney Beans): While not technically a dal, rajma is famous for its role in rajma masala, a flavorful kidney bean curry that's enjoyed with rice.

  7. Moth Dal (Matki Dal): This dal is particularly famous in Maharashtra and is used in dishes like usal and misal pav.

  8. Arhar Dal (Split Yellow Peas): Also known as tur dal, it is widely consumed across India and is a vital component of various regional cuisines.

While these are some of the most famous dals in India, it's important to note that the popularity of specific dals can vary by region and local culinary traditions. Dals are a fundamental part of Indian cuisine and are cherished for their nutritional value, versatility, and delicious flavors.

Moong Dal vs Toor Dal 

Certainly! Here's a comparison between Moong Dal and Toor Dal in terms of their characteristics, uses, and benefits:

Moong Dal:

Source: Moong dal is derived from green gram lentils that have been split and husked.

Colour and Appearance: It is yellowish-green in color and relatively small in size.

Flavor and Texture: Moong dal has a mild, slightly sweet flavor and a smooth texture when cooked.

Cooking Time: It cooks relatively quickly compared to some other dals, making it suitable for dishes that require less preparation time.

Culinary Uses: Moong dal is used to make dishes like moong dal tadka, moong dal khichdi (a rice and lentil dish), and soups. It is also commonly sprouted and used in salads.

Nutritional Value: Moong dal is rich in protein, fiber, and various essential nutrients like potassium and magnesium.

Digestibility: It is considered easy to digest and is often recommended for those with digestive issues or dietary restrictions.

Toor Dal:

Source: Toor dal is made from split pigeon pea lentils and is known for its distinctive yellow color.

Color and Appearance: It is yellow in color and larger in size compared to moong dal.

Flavor and Texture: Toor dal has a nutty flavor and a slightly grainy texture when cooked.

Cooking Time: It has a longer cooking time compared to moong dal but offers a rich and hearty flavor.

Culinary Uses: Toor dal is a key ingredient in many Indian dishes such as sambar (a lentil and vegetable stew), dal tadka (tempered lentil soup), and various curries. It is widely used in regional cuisines.

Nutritional Value: Toor dal is a good source of protein, dietary fiber, and essential vitamins and minerals like iron and folate.

Versatility: Its robust flavor makes it suitable for both vegetarian and non-vegetarian dishes, and it pairs well with a variety of spices and vegetables.

In summary, both Moong Dal and Toor Dal are popular and versatile dals in Indian cuisine, each with its own unique characteristics and culinary uses. Moong dal is appreciated for its mild flavor and quick cooking time, while Toor dal is known for its nutty taste and is used in a wide range of traditional Indian dishes.