Dal Varieties Compared: Toor, Moong, Masoor, Chana, Rajma

If you grew up eating dal bhat or dal chawal, you already know the secret: no single dal does everything well. Toor and moong cook fast for a Tuesday night. Chana and rajma need patience but reward you with a heartier, more filling dish.

Keeping a small rotation on hand, Toor Dal (Arhar), Moong Dal, and Masoor Dal (Raato Daal), means you're never stuck deciding what to cook. If you want the full backstory on each one, our Indian Dal & Lentils guide goes deeper into origins and nutrition.

Toor dal, also called arhar dal, is the pale yellow split pigeon pea that anchors South Indian sambar and plenty of North Indian home cooking too. It needs no soaking, cooks soft in about 20-25 minutes, and has a mild, slightly sweet flavour that plays well with tamarind, tomato, and a simple garlic-cumin tadka.

We carry Toor Dal (Arhar) in a 2 lb bag, plenty for several weeks of everyday cooking. For a step-by-step recipe using this exact dal, check our Toor Dal (Arhar) uses and cooking guide.

Split yellow moong dal is the lightest of the bunch. It cooks in 15-20 minutes with no soaking, breaks down into a smooth, easily digestible dal, and is what most Nepali and Indian households reach for when someone is sick or a baby is starting solids.

It also makes the fastest khichdi in your rotation. Grab a bag of Moong Dal and pair it with our Moong Dal recipes and benefits guide for ideas beyond the basic tadka version.

Masoor dal, known as raato daal (red daal) in Nepali households, is sold split and skinned so it looks salmon-pink in the bag and cooks down to a warm golden-orange. It's one of the fastest dals on this list, ready in 15-20 minutes, and turns naturally creamy without needing extra ghee or cream.

This is the dal to reach for on a weeknight when you want something that tastes slow-cooked but really isn't. Pick up Masoor Dal (Raato Daal) and follow our simple Nepali dal recipe for the classic everyday version served with rice.

Chana dal (split chickpeas) and rajma (kidney beans) both need a soak, chana for an hour or two, rajma ideally overnight, and both take closer to 45-60 minutes to cook through. What you get back is texture: chana dal holds its shape with a nutty bite, perfect for chana dal fry or paratha stuffing, while rajma turns thick and hearty in a tomato-onion gravy.

Stock up on Chana Dal and Rajma (Kidney Beans) together, they're the backbone of two very different comfort meals. For rajma specifically, our Rajma (Kidney Beans) complete guide covers soaking times and the classic rajma chawal recipe in detail, and our Chana & Kala Chana chickpea guide walks through both the split and whole versions.

Kaalo daal, whole black gram (urad), is the dal behind rich, restaurant-style dal makhani. Left whole with the skin on, it needs an overnight soak and a slow simmer of 40-50 minutes or more to break down into that dense, buttery texture.

It is not a weeknight dal, it is a weekend project, but the payoff is worth it. We stock Kaalo Daal (Black Gram) alongside the rest of our lentils and dal selection, and if you are outfitting a whole pantry at once, our Nepali & Indian grocery delivery across Canada hub is the best starting point for shipping to your province.

Short on time or cooking for a picky toddler: reach for moong or masoor. Making a big Sunday meal with rice and salad on the side: rajma or chana dal. Want an everyday dal that just works: toor is the safe, reliable choice most Nepali and Indian households default to.

Whatever you choose, most dals cook fastest in a pressure cooker or Instant Pot, cutting even the long-soak varieties down to 15-20 minutes under pressure. Pair any of these with fresh rice & flour and a good spices & masala shelf, and dinner comes together in under 30 minutes most nights.