If you grew up in an Indian household (or love Indian food), you already know—dal isn’t just food. It’s comfort. It’s warmth. It’s home.
From a bowl of sambar on a rainy day to creamy dal makhani at a celebration, pulses and lentils are the heart of Indian cooking. They're packed with protein, full of flavor, and incredibly versatile. And the best part? You can now find all your favourites online at LotusMegaStore.com.
Let me walk you through 8 must-have Indian dals and pulses, how to use them, and where to get them.
🟠 1. Toor Dal – The Everyday Hero
This one’s a staple in most Indian kitchens. Toor dal (also called arhar dal) is what gives life to sambar, Gujarati dal, and those comforting everyday curries that pair so well with hot rice or chapatis.
It turns beautifully creamy when cooked, especially after pressure cooking. A simple tempering of mustard seeds, curry leaves, and ghee turns it into magic.
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🟡 2. Moong Dal – Light, Quick, and Soothing
Feeling under the weather? Moong dal is your go-to. It’s easy on the tummy, cooks in minutes, and makes the best khichdi, dal tadka, or even a simple dal with a spoon of ghee and rice.
My favorite? A bowl of moong dal with garlic tempering and a side of pickle. So simple, so satisfying.
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🔴 3. Masoor Dal – Fast and Full of Flavor
Masoor dal (the red/orange one) is perfect for those evenings when you’re tired but still want something wholesome. No soaking needed—it’s ready in a flash.
With a bit of onion, tomato, and cumin, it transforms into a delicious dal that goes with anything.
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⚫ 4. Urad Dal – South Indian Secret + Punjabi Pride
Split or whole, urad dal is essential. You’ll need it for idli and dosa batter, medu vadas, and if you’re a North Indian food lover—dal makhani.
Whole urad (with skin) makes rich, creamy dals. Split urad (white) is what you use for that crispy vada or perfectly fermented batter.
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🤎 5. Chana Dal – Nutty, Crunchy, and Delicious
Chana dal has a lovely bite to it even after cooking. It’s great in dry stir-fry curries, chutneys, or even sweet halwas. You can also roast and grind it for homemade besan.
I often use it to add texture to vegetable curries or tempering—it holds its shape so well!
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💚 6. Whole Moong – For When You’re Feeling Healthy
Whole green moong is great if you want to sprout your own lentils, add more fiber to your meals, or make protein-packed curries.
It’s nutty, hearty, and ideal for salads, moong usal, or sprouted chaat. Soak it overnight, pressure cook, and season to taste—it’s that easy.
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🫘 7. Rajma – The Sunday Special
Ah, rajma chawal. Do we even need to say more?
Kidney beans cooked slowly in onion-tomato masala, seasoned with cumin, garam masala, and a hint of kasuri methi… served with basmati rice. It's a North Indian classic that feels like a warm hug.
Soak it overnight for best results, and let the pressure cooker do its job.
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🔘 8. Kala Chana – Small but Mighty
These black chickpeas are slightly firmer than white ones and perfect for kadala curry, chana sundal, or even a simple curry with coconut.
They have a nutty, earthy flavor that really stands out in dry curries. I love using them for Navratri snacks or mixing with boiled potatoes for a healthy salad.
🛒 Buy Kala Chana from Lotus Megastore
📝 Final Thoughts
Dals are more than just food—they’re emotion. They’re the first thing we turn to when we need something comforting, nourishing, or nostalgic.
From your everyday toor dal to your Sunday rajma, each of these pulses has a role to play in your kitchen. Stock up on your favourites (or try something new!) from LotusMegaStore.com and cook your way through the flavors of India.
