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channa

A hearty lentil that makes a great, thick dal. Wonderful addition to a khichri, making stuffing for samosas or for a lentil puree.

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channa
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masoor

A mild orange lentil which can be interchanged with the yellow moong dal. Great for a light dal preparation or to add to rice in a pilaf.

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masoor
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toor

This lentil is best for puréed dal or soup preparations. It is used in mulligatawny (a spicy meat soup), sambhar (a tamarind lentil-based stew) and in traditional Gujarati dal.

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toor
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urad

Urad lentils can be used to make a dal, however, it has a slightly slimy texture when cooked as a dal. Most commonly used in dosa (like a crispy crepe) and idli (a savory lentil & rice breakfast cake) batters.

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urad
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yellow moong

The mildest and simplest of all lentils, moong is used in millions of homes across India to make a plain dal, or a stuffing in pooris and parathas.

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yellow moong