Dhole Dal

Split lentils are a type of lentil that have been processed into smaller pieces. They are a staple in many cuisines, including Indian and Middle Eastern, and are a good source of protein. Here are some types of split lentils

• Red split lentils

  Also known as masoor dal, these lentils are red in color and are a staple in many parts of the world. They are high in fiber and protein, and are ideal for vegetarians and vegans. Masoor dal cooks quickly and doesn't need to be soaked before cooking. When cooked, it turns a soft golden color and has an earthy flavor.   

   

• Pigeon peas

  Also known as tur in Marathi, toor dal or "arhar" in Hindi, kandhi pappu in Telugu, thuvara parippa in Kerala, and thuvaram paruppu in Tamil Nadu, these lentils are a popular source of protein in a mostly vegetarian diet.   

   

• Yellow lentils

  These lentils are golden yellow to orange and red in color, and are somewhat sweet and nutty. They are ideal for soups, stews, casseroles, or any other dish where they are pureed.