Which lentils should you use for Nepali dal bhat? For a straightforward first attempt, choose split red lentils, often sold as masoor dal. They cook relatively quickly and soften into a comforting dal to serve with rice. For a richer, earthier version, try black gram, often labelled urad dal. There is no single lentil used in every Nepali household: recipes vary by family, region and preference.
Split red lentils: a practical starting point
Split red lentils are orange-red when dry and turn yellowish as they cook. They break down readily, making them useful for a soft, soupy dal. They are a good choice when you want an everyday meal without a long cooking time.
Rinse them before cooking and follow the packet instructions or a recipe written for split red lentils. Add water as needed to reach the consistency you enjoy with rice.
Black gram: an earthy alternative
Black gram is commonly sold as urad dal and is used in Nepali black dal preparations. Whole black gram has a black skin and a pale interior. Split skin-on and peeled versions are also sold, but they do not produce exactly the same colour, texture or cooking time.
For a dark, skin-on dal, check that the packet contains whole or split black gram with the skin retained. Whole black gram generally takes longer to cook than split red lentils, so follow a suitable recipe and any soaking instructions. Black gram is not the same ingredient as black beluga lentils.
Split mung: another option
Peeled split mung, often labelled moong dal, is yellow and makes a mild, soft dal. Whole green mung and split skin-on mung behave differently, so check the product description rather than relying on the word “moong” alone.
Although mung and black gram are often grouped with lentils in grocery shopping, they are different pulses. That distinction matters when choosing a recipe and estimating cooking time.
What does “yellow dal” mean?
Yellow dal is not a precise ingredient name. A yellow packet of split pulses might contain mung, toor or chana dal, which have different textures and cooking requirements. Check the named pulse on the label and choose a recipe that matches it.
Can you mix lentils?
Yes, mixed dal can work well, but choose a recipe designed for the combination. Pulses with different cooking times may need soaking, separate preparation or a pressure-cooking method. For your first meal, using one variety keeps things simpler.
How much dal do you need for four people?
About 250g of dry split red lentils is a useful starting quantity for four people when served with rice, vegetables and achar. Adjust for appetite and whether you want leftovers. This is the dry weight before cooking.
Buying dal ingredients online in the UK
Before adding a packet to your basket, check the pulse variety, whether it is whole or split, whether the skin is retained, and the cooking instructions. Compare pack sizes by weight and choose an amount that suits your household.
Browse MasalaMart to check the current grocery range and product details for your next dal bhat meal.
Our recommendation
Start with split red lentils for a simple, relatively quick dal bhat. Once you are comfortable with the method, explore skin-on black gram or split mung using a recipe suited to that pulse. The best choice is the one that gives you the flavour and texture you enjoy.