Here are different types of dal you can prepare for dinner.

Dal Makhani is a rich, creamy dish made with urad dal and kidney beans, cooked with butter, cream, and spices.

Dal Palak is a nutritious dish made by cooking lentils with spinach.

Mix Dal is a blend of toor, masoor, moong, and chana lentils, offering complex flavor and balanced nutrition.

Tadka Dal is lentils cooked with a flavorful tempering of spices like cumin, mustard seeds, garlic, and chilies.

Rajma, though not a dal, is a hearty kidney bean dish cooked in spiced gravy and enjoyed with rice.

Urad Dal is black gram with an earthy flavor, used in dishes like dal makhani and South Indian foods like idli and dosa.

Chana Dal are split chickpeas with a nutty flavor and firm texture, used in dishes like dal tadka and various curries.

Moong Dal is mild and versatile mung beans, with yellow moong dal being split and hulled, perfect for khichdi and soups.

Masoor Dal are red lentils that cook quickly into a creamy, slightly sweet consistency, ideal for soups and curries.

Toor Dal are yellow pigeon peas with a soft texture and mildly nutty flavor, commonly used in sambar and South Indian dishes.