All about Daals and Beans

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The first group of daal includes: all varieties of Chick peas, Kidney, Adzuki and Soy beans, Black Eyed peas.
All the beans in this group can be cooked using my Chana Masala recipe. Because they are whole beans, they take longer to cook. However, if soaked in water overnight or 4-5 hours at room temperature, they will cook in about 30 minutes after coming to a boil. In apressure cooker, it will take less than 10 minutes to cook the soaked beans or25-30 minutes for dried beans. These beans are heavily seasoned since they are served as the main dish and on special occasions.

The next group includes: whole Moong, Urad, Yellow and Green Peas, Lentils and both split Peas and split Chana.
All the pulses in this group can be cooked using my Lentil or Masoor Daal recipe. Since these daals have a strong flavor, I use less seasoning, whole spices that can be taken out before serving.

The third group, also the most commonly cooked, includes the following daals: split Moong and Urad with and without skin, Lentil without skin and Arhar.
All the daals in this group can be cooked using my Arhar or Toor Daal recipe. These are daals that are cooked everyday, sometimes for lunch and dinner. They are usually accompanied by a few vegetables and/or meat and so are seasoned lightly. Adding a vegetable to the daal is also common such as toor daal with zucchini or opo squash (lauki), urad/moong daal with spinach.