How are the different types of dhal used?!
Answers: There are so many varieties (channa, tuver, moong, etc). I seem to cook up the larger sized ones well, but always seem to mess up with the little ones, like moong dhal. How do I cook them up properly and what are some good recipes for them?
Lentils and beans are used to make dal (or dahl) - red lentils (masoor dal), yellow split peas, adzuki beans, red beans, chana dal, hulled and split mung beans (moong dal).
They are all cooked the same way, soaked, boiled and simmered (or cooked in a pressure cooker to save time). You can mix them together in the one dal dish and find a combination you like.
If your dal isn't turning out to your liking maybe you are adding too little water, lentils/peas/beans will be cooked but firm to the bite or adding too much water where the dal is mushy and soupy. There is no right or wrong, it is up to how you like it.
I have added the link to the How to cook dal Indain food website.
The little ones are often mashed up into a paste after cooking and served over rice.