A Guide To Indian Lentils In Australia: Which Dal To Use For Different Dishes

Lentils are the very soul of many Indian dishes, rich in protein, fibre, and varietal flavours. If you are a connoisseur of Indian food or just trying your culinary hands at something different, a fair knowledge of lentils, or “days," as they are called in India, becomes absolutely necessary for the authentic preparation of the recipes. 

It can be puzzling at times for Australian dwellers to determine which lentil to use which dish since the varieties become slightly less available and mostly unfamiliar as compared to their Indian counterparts. 

But wear your fuss away! This guide will take you through some basic Indian lentil types, their applications, and where to find them in Australia for your perfect doll preparation, every time.

Types of Lentils and Their Uses

Lentils vary in shape, size, and colour, with differences in texture and taste. The following is a breakdown of some most widely used lentils in Indian cooking and the things they are best served with.

1. Toor Dal (Yellow Pigeon Pea)

Toor dal or arhar dal is the most common lentil in an average Indian kitchen. Toor dal has a very slight flavour with a hint of nuttiness, and it gives a soft texture when cooked.

Common Uses: Toor dal serves as the base for Indian classics like dal tadka and sambar (a South Indian stew with vegetables and tamarind). Plus, it also goes into making pulses curry and dal fry. 

2. Moong Dal

Also a popular lentil in Indian kitchens, moong dal is a common ingredient in light, healthy cooking. It is small and bright yellow and may be whole (green) or split (yellow) according to its kind.

Common Uses: Moong dal is used extensively for soups, light curries, and khichdi, a wonderful one-pot meal made with rice and dal. Moong dal is also used for savoury pancakes called moong dal chilla. 

3. Masoor Dal

Easy to cook, masoor dal is appreciated for its smooth and creamy texture when properly cooked. This reddish-orange gamma of the dal provides elegance in curries and soups.

Common Uses: Masoor dal is used to make dal masoor (a simple lentil curry), as well as in dal fry and soups. It is also popularly used in vegetarian stews and salads. 

4. Chana Dal

Chana dal is prepared from split chickpeas. It has a firm structure that holds up well to cooking. The chickpeas exhibit slightly sweet and nutty flavours, which develop further as cooking proceeds.

Common Dishes: The show-stoppers of chana dal include curry, fry, and khichdi. Chana dal is also used for snacks like dal vada (fried lentil fritters). 

5. Urad Dal

Urad dal is a small black lentil majorly used in South Indian cuisine. When it is stripped of its skin and split, then it is known as white urad dal. The dal has a slightly earthy taste and is mostly used to lend richness to dishes.

Common Dishes: Urad dal is the main ingredient in dal makhani, which is a very rich and creamy dish from the Punjab. It is also used in the preparation of idli and dosa batter and medu vada (fried doughnuts) in South India. In many of these dishes, coconut in indian cooking plays a subtle yet crucial role, whether in coconut chutney with idlis or grated into sambar for that extra depth of flavour.

6. Rajma (Kidney Beans)

Technically, rajma cannot be classified as a lentil, but they are often placed in the same category because the preparation methods and cooking styles are almost identical. Countless varieties of rajma beans are present that are rich in protein and heartily hold their own when used in vegetarian dishes. 

Common Dishes: Rajma finds its most popular application in rajma chawal (kidney beans served with rice), a most-loved North Indian dish. Rajma is also used in stews and salads.

Where Are Lentils Sold in Australia?

Yes, lentils and pulses are widely available in Australia, especially in areas with high concentrations of Indian or Asian populations. These can be easily obtained from:

1. Indian Grocery Stores: 

The best place to find authentic dals is well-known chains such as Sarawan Spices. The physical address is 335 Clayton Rd, Clayton, Victoria 3168, Australia, where you can find a variety of lentils.

2. Supermarkets: 

Most of the bigger supermarkets in Australia, like Woolworths, Coles, and IGA, will stock some lentils-mostly the common varieties such as toor dal, masoor dal, and moong dal.

3. Health Food Stores: 

A shop such as The Source Bulk Foods or Harris Farm Markets will usually stock organic lentils and speciality lentils.

4. Online Stores: 

These days, indian lentils online can be conveniently bought online via websites like Sarawan Spices, Indian Grocery Store, or Amazon in case you can't find them locally.

Tips for Cooking Dal in Australia

1. Soaking: Certain days, like chana dal and rajma, need soaking; soaking helps reduce cooking time and makes the lentils easy to digest. 

2. Pressure Cooker: If you don't have one, buy yourself a pressure cooker; it's a boon when cooking dals and helps reduce the time required for cooking.

3. Spice says: Indian dals can further be flavored with an array of spices and masalas, including cumin, turmeric, ginger, garlic, and garam masala. Try the combinations that work for you.

4. Water: Dals are thick, watery, or somewhere in between, depending upon personal consideration. Change the water you put more or less to achieve the consistency you want. 

Conclusion

Indian lentils, or dals, are a healthy and versatile addition to your diet. 

Whether it's a simple dal fry or a complex sambar, the right lentil can make all the difference. You can buy it easily from Sarawan Spices.

Knowing the personality of the different days should let you be confident in your cooking, bringing home the flavours of authentic Indian food into the Australian kitchen easily from Sarawan Spices.

With this knowledge in your arms, you are ready to step into this amazing world of lentils and cook meals that could put you in the heart of India.