Type of Dal in India

India is known for its diverse culinary traditions, and there are various types of dal (lentils) that are popularly consumed in the country. Some of the common types of dal found in India include:

Toor Dal: Also known as pigeon pea lentils, it is one of the most widely consumed dals in India. It has a rich flavor and is often used in dishes like sambar, dal tadka, and rasam.
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Moong Dal: Made from split green gram, moong dal is light and easy to digest. It is commonly used in soups, salads, and various curries.

Chana Dal: This dal is made from split Bengal gram (chickpeas). It has a slightly sweet and nutty flavor and is commonly used in dishes like chana dal fry and chana masala.

Masoor Dal: Made from split red lentils, masoor dal cooks quickly and has a pleasant earthy flavor. It is often used in curries, soups, and stews.

Urad Dal: Also known as black gram dal, urad dal is used in dishes like dal makhani, idli, and dosa. It has a creamy texture and is highly nutritious.

Rajma: While technically not a dal, rajma refers to kidney beans and is often cooked in a dal-like manner. It is a popular ingredient in North Indian cuisine, especially in dishes like rajma chawal (rice with kidney bean curry).

These are just a few examples of the many varieties of dal consumed in India. Each region in the country may have its own unique variations and preparations for these dals.