Indian Pulses & Dal

Pulses – dal – are the cornerstone protein of Indian cuisine, and Shalamar Foods stocks the widest range in the Czech Republic. All key varieties in stock: toor dal (pigeon pea) for South Indian sambar, masoor dal (red lentil) for quick tadka, moong dal (mung bean) whole and split, chana dal (split chickpea), urad dal (black lentil) for dal makhani, chickpeas (kabuli and kala chana) and rajma (red kidney beans). Full spectrum – whole, split, skinned and hulled. Imported directly from India and Pakistan, ensuring better freshness and pricing than repackagers. Sizes from 500 g household to 5 kg restaurant.

Types of Indian pulses

Toor dal (pigeon pea) – foundation of South Indian sambar. Yellow, creamy when soaked. 45–60 min cooking.

Masoor dal (red lentil) – quick-cooking, 20–25 min. Most popular for dal tadka, masoor curry, soups. Split/skinned.

Moong dal (mung) – yellow skinned mung. Highly digestible, suitable for children and convalescents. 20 min cooking.

Chana dal (split chickpea) – yellow. For Punjabi chana dal, mildly nutty. 45 min.

Urad dal (black lentil) – black or yellow (skinned). Base of dal makhani, idli, dosa. Very thick when cooked.

Kabuli chana (white chickpea) – large, pale. For chana masala, hummus, salad.

Rajma (kidney bean) – large red. Base of Punjabi rajma chawal.

How to cook Indian pulses

1. Soak 4–8 hours (or overnight). Chana, rajma, whole mung: 8+ hours. Masoor, toor: 2–4 hours (optional).
2. Rinse and cook with 2× water, salt and turmeric.
3. Tempering (tarka) – in oil/ghee fry cumin, mustard seeds, garlic, chilli and add to cooked dal.
4. Serve with rice, chapati or as a soup.

Frequently Asked Questions

What is the difference between red and brown lentils?

Red (masoor) is skinned, cooks in 20 min, breaks down into smooth sauce. Brown is whole, cooks 40 min and holds shape – best for salads.

Do I need to soak pulses?

Whole pulses (rajma, kabuli chana, whole mung) – yes, 8+ hours. Split/skinned dals (masoor, toor, moong) – optional but reduces cook time.

Are pulses gluten-free?

Yes, pulses are naturally gluten-free. Coeliacs should look for certified packaging (cross-contamination).

Which variety for chana masala?

Kabuli chana (white chickpea) – soak at least 8 hours, cook 45 min until tender, then temper with masala.