NineFoods technique guide · Daal and lentils
Pakistani Daal Types: A Guide to Lentils and How to Cook Them
Know your daal. Soak when needed. Match the dish.
Written by Farwa ZeeshanRecipe developer, NineFoodsPakistani kitchens use five main daals, each with its own texture, cooking time and classic dish. Using the wrong one, or cooking it the wrong way, is why daal turns mushy or stays hard. This guide gives the Urdu and English names, soaking and cooking times, and what to make with each.
5Main daals
15 to 60 minCooking times
ProteinEvery day
The five daals
Tap a daal to see how to cook it
Split, whole and washed.
Table
Daal names and cooking times
| Urdu | English | Soak | Cook |
|---|---|---|---|
| Masoor | Red lentils | None | 15 min |
| Moong | Split mung | 30 min | 20 min |
| Mash | White urad | 30 min | 20 min |
| Chana | Split chickpeas | 1 h | 45 min |
| Arhar | Pigeon peas | 30 min | 30 min |
| Kali mash | Whole black urad | Overnight | 60 min |
Method
Basic daal method
- Rinse until the water runs clear.
- Soak as the table says.
- Boil with turmeric and salt, skimming the foam.
- Cook to the texture the dish needs: whole, creamy or dry.
- Finish with a tarka.
Pressure cooker
Pressure cooker times
- Masoor: 1 whistle
- Moong and mash: 2 whistles
- Arhar: 3 whistles
- Chana daal: 4 whistles
- Whole black urad: 6 to 8 whistles
Keep cooking
Related recipes and guides
Quick answers
Pakistani Daal Types FAQ
What is masoor daal in English?
Red lentils.
What is mash daal in English?
Split white urad, also called white lentils.
Which daal cooks fastest?
Masoor, in about 15 minutes.
Do I need to soak daal?
Chana and whole lentils yes; masoor no.