Best Lentils for Beginners: A Simple Indian Dal Buying Guide
A shelf full of dal can be surprisingly confusing. Several bags look yellow, one says “mung” instead of “moong”, and the red lentils look orange. If you only want to make a simple dinner, where do you start?
For a first Indian dal, choose split red masoor or split, skinless yellow moong. Both soften readily and work well in an ordinary saucepan. Choose masoor for a quick everyday dal, moong for a mild, soft texture, toor for dishes such as sambar, and chana dal when you prefer a little bite.
What does “dal” mean on a packet?
Dal can mean split pulses or the cooked dish made from them. You will often see different pulses grouped together as “lentils” in shops, although they are not all botanically lentils. Masoor is a lentil, moong comes from mung beans, toor is split pigeon pea, and chana dal is split desi chickpea.
You do not need to memorise that before cooking. The useful distinction is whole, split, or split and skinless. These forms behave differently in the pan, even when they come from the same pulse.
Whole green mung beans, for example, are not a straight swap for yellow moong dal if you expect the same cooking time and smooth finish. Check the full name and the product photograph before adding a bag to your basket.
Which dal should a beginner buy?
| Dal | What to look for | Cooked texture | A good first use |
|---|---|---|---|
| Red masoor | Small orange-red, split, skinless lentils | Soft and easy to break down | Simple onion and tomato dal |
| Yellow moong | Small pale-yellow split mung beans without skins | Soft and creamy when cooked thoroughly | Mild dal or rice-and-dal khichdi |
| Toor or arhar | Yellow split pigeon peas | Thick and soft when fully cooked | Sambar or everyday toor dal |
| Chana dal | Thicker golden-yellow split chickpeas | More texture; can retain its shape | A chunky dal to serve with roti |
Red masoor: a practical first bag
If you want to try dal without buying extra equipment, red masoor is a sensible starting point. It cooks down easily in a saucepan and gives you a soft base for onion, tomato, cumin and garlic. Its orange-red colour fades as it cooks, so a yellowish finished dish is normal.
It also suits cooks who do not plan dinner the night before, since split red lentils generally do not need soaking. TRS Red Lentils 1kg is one option for this kind of everyday cooking.
Yellow moong: for mild dal and khichdi
Choose yellow moong if you like a gentle flavour and a soft finish. It works with a simple cumin tempering and is commonly cooked with rice for khichdi. Keep it loose and spoonable, or simmer it a little longer for a thicker bowl.
Look for split, skinless moong rather than whole green mung beans. The spelling may vary between “moong” and “mung”; the form matters more than the spelling. A smaller bag such as TRS Mung Dal 500g lets you try it before committing to a larger pack.
Toor dal: choose it for the dish you want to make
Toor, also called arhar, is a useful next choice if sambar or a particular family-style dal is on your list. It has a fuller, earthier flavour than moong and makes a satisfying thick dal once properly softened.
It generally needs more cooking time than split red masoor. A pressure cooker can help, but it is not essential. Start with TRS Toor Dal 500g if you would rather try a few meals before buying in bulk.
Chana dal: when you want more texture
Chana dal is a good choice when you want distinct pieces rather than a completely smooth bowl. It has a nutty flavour and works well with roti and a vegetable side.
Allow more time for it to soften, and follow your recipe's soaking instructions. TRS Chana Dal 500g is a manageable trial size. Do not confuse it with whole chickpeas or roasted chana, which are different products.
How to choose the right packet and pack size
Start with one or two varieties. A bag of masoor and a bag of yellow moong give you enough room to experiment without filling a shelf with unfamiliar ingredients. Add toor or chana when you have a recipe in mind.
A 500g pack is useful for trying something new. A 1kg pack can make sense if you already cook pulses regularly. Compare the price per kilogram, but remember that a bigger bag is only good value if you use it.
Check the ingredient list, best-before date and storage instructions. When buying online, read the product name as well as looking at the picture. “Whole masoor” and “red split lentils” will not give exactly the same result. Once opened, keep dry dal in a tightly closed container in a cool, dry cupboard, and retain the packet details.
What else do you need for your first dal?
You do not need a cupboard full of spices. Choose a simple recipe using your dal, cumin, turmeric, salt and a little oil or ghee. Onion, garlic and tomato can add flavour; chilli is optional. Plain dal is not automatically spicy.
Sort through and rinse the pulses before cooking, then follow the packet and recipe instructions. Cook until fully tender, adding water as needed. Dal thickens as it stands, so a splash of hot water can loosen it before serving. Rice or roti and a simple vegetable side are enough to turn it into dinner.
Buying Indian dal at Mini India Grocery
Browse our lentils and beans collection to find the variety and pack size that suit your kitchen. Mini India Grocery offers online Indian grocery shopping across supported European destinations, plus a physical shop at Gijsbrecht van Amstelstraat 170 in Hilversum.
Delivery is free in the Netherlands on orders above €29, subject to delivery terms. For other European destinations, check availability and shipping charges at checkout. If this is your first dal purchase, keep it simple: choose one variety, cook it a few times, and build your pantry around the meals you enjoy.
Frequently asked questions about buying dal
What are the best lentils for beginners?
Split red masoor and split, skinless yellow moong are good first choices. Both soften readily in a saucepan. Choose masoor for a quick everyday dal and moong for mild dal or khichdi.
Are yellow lentils all the same?
No. Yellow moong, toor and chana dal come from different pulses. They differ in flavour, size, texture and cooking time. Use the name on the packet rather than colour alone.
Do I need to soak dal before cooking?
Split red masoor and yellow moong usually do not require soaking. Soaking can help with longer-cooking varieties such as toor and chana. Whole pulses need different preparation, so follow the packet and your recipe.
Can I cook dal without a pressure cooker?
Yes. A normal saucepan works, especially for split red masoor and yellow moong. Keep enough water in the pan and cook until tender. Toor, chana and whole pulses generally take longer.
Can I replace one dal with another?
Sometimes, but expect a different flavour or texture and adjust the cooking time and water. For a first attempt, buy the variety your recipe names. Whole pulses are not direct replacements for split, skinless dal.
How much dry dal should I buy for two people?
As a starting point, allow around 100–150g of dry dal for two adults when serving it with rice or roti and sides. Adjust for appetite and leftovers. A 500g bag therefore gives you several meals to try.