To be perfectly honest I get all of their names confused. I have a couple of varites on hand without any labels. They are very different from one another. Moong dal is very strong and earthy tasting. You may know it as mung beans; the Chinese call them that.
Here is one that is very different in flavor. I cant remember what it is called but it was (something) dal.
They look and taste just like little peanuts, which makes sense cause lentils are a legume. Peanuts are a legume just like a potato. Peanuts are closer to a potato than a nut, just like lentils are closer to a potato than a bean.
This is the other variety of dal I have on hand.
I used the last of what was called tor dal last night.
There are lots of ways to use all the different dal, in soups, in sauces, you can even make flour out of them for breads and chips.
The real winner last night was the coconut rice. Ill post the recipe later.
How do you cook your rice? I have a fool proof way and it goes for all rice.
First, put the rice in a bowl and fill it with water. Swish the rice around with your fingers, the water will get cloudy. Drain it. repaet this about six or seven times until the water runs clear. This is important cause that is how you remove the rice dust, which is starch and will make your finished rice clumpy.
Second, let the rice soak in some clear water for about an hour, more is better.
Third, put the rice in a colander to drain well.
Fourth, heat a pot to medium, put in some ghee, or cooking oil. Drop in some seeds or at least some salt and pepper. (this is also when you would add chopped onion, carrots, peas etc.) When the spices start to crackle put the drained rice in. Stir this constantly till the rice is well coated with oil and begining to turn opaque white instead of translucent white. Stir the rice constantly so not to burn or even brown it.
Fifth, add 1-1/2 parts water to 1 part rice, bring to a boil then cover and turn on low.
Sixth, after all of the water has been absorbed. remove the lid and gently fluff with a fork or something being careful not to break the rice kernels apart. Let it sit for a min for some of the steam and moisture to come out and the rice gets firmer.
Works every time.