These skinless, pink lentils are small and round. These fast-cooking lentils don't need to be soaked. They are often cooked, mashed and added to curries and soups. Masoor is a very versatile lentil Learn More
It is a cream color dal.
Mostly popular in South Indian dishes for dosa, idli and dahi wada as well as made into spicy dal curry.
Urad dal takes a little extra time to cook. Soak for a few hours Learn More
This is moong split without shells. This yellow dal doesn't need to be soaked and are easy to cook and digest. These beans can also be boiled and mashed in soups, stews, and sauces. Try soaking the Learn More