Unpolished dals: which dal for which dish, and how long to soak

Most dal sold in India is polished — tumbled with water, oil or powder so it looks shiny and uniform. Ours is unpolished: cleaned and packed as it is, with its natural matte look. Here is which dal to use for which dish, and how to prepare each one.

Which dal for which dish

• Dal tadka, sambar, everyday dal: Arhar (toor)
• Khichdi, light moong dal, halwa: Moong dhuli (yellow)
• Moong dal with the skin, cheela: Moong chilka
• Sprouts, sabut moong dal: Green moong, sabut
• Quick weeknight dal (no soaking): Red masoor (lal malka)
• Sabut masoor dal: Black masoor (kali malka)
• Dal makhani: Urad sabut
• Dosa and idli batter, dahi vada, urad dal: Urad dhuli
• Dhaba-style urad chilka dal: Urad chilka
• Chana dal, dal pakwan, lauki chana dal: Chana dal
• Rajma chawal: Rajma chitra
• Kala chana, chana chaat: Kala chana desi
• Panchmel or mixed dal: Mixed dal

How long to soak

These are common kitchen guidelines; soaking shortens cooking time.

• No soaking needed: red masoor, moong dhuli.
• 30 minutes: arhar, moong chilka, urad dhuli.
• 1–2 hours: chana dal.
• Overnight (8 hours or more): rajma, kala chana, urad sabut, sabut moong for sprouts.

Rinse dal two or three times before soaking. Unpolished dal may take a few minutes longer to cook than polished dal.

How to tell unpolished dal

• A natural matte surface, not a glossy or oily shine.
• Small, natural differences in colour from grain to grain.
• The water stays clean when you rinse it, without an oily film.

Storing dal

Keep it in airtight jars in a cool, dry place. Whole dals keep longer than split ones. In the monsoon, a few dried red chillies or bay leaves in the jar is an old kitchen habit many families still follow.

Questions people ask

What does "unpolished dal" mean?

Dal that has been cleaned but not polished with water, oil or powder to make it shine.

Which dal cooks fastest?

Red masoor and moong dhuli. Both cook in about 15–20 minutes in a pot, without soaking.

Which dal is used for dal makhani?

Whole black urad (urad sabut), usually with a little rajma, soaked overnight.

See all dals and seeds

Updated 2026-11-09 · TransVeda, Udyog Vihar Phase 3, Gurgaon