Is Moong Dal Called Toor Dal? Understanding the Difference

December 4, 2025 •

3 min read

While both are common legumes in Indian cuisine, moong dal and toor dal are not the same. The confusion often arises because both are split, skinned pulses, but they come from different plants with distinct properties, flavors, and culinary applications.

Quick Summary

Moong dal and toor dal are distinct pulses with different origins, appearances, and culinary uses. Moong dal comes from green gram, while toor dal is from pigeon peas; they are not interchangeable.

Key Points

Not the Same: Moong dal and toor dal are two completely different legumes and are not interchangeable.
Botanical Differences: Moong dal is derived from green gram, while toor dal comes from the pigeon pea plant.
Appearance and Texture: Moong dal is smaller and cooks into a creamy texture, whereas toor dal is larger and thicker, maintaining more shape.
Flavor Profile: Moong dal has a milder, more delicate flavor, while toor dal has a nutty, earthy taste.
Culinary Uses: Moong dal is perfect for mild khichdi, while toor dal is the traditional base for robust dishes like sambar.
Nutritional Highlights: Both are protein-rich, but toor dal is particularly high in folic acid, while moong dal is valued for its easy digestibility.

What is Moong Dal?

Moong dal is the split and husked version of the small, olive-green mung bean (or green gram), known scientifically as Vigna radiata. When the green husk is removed, the inner lentil is a pale, creamy yellow color. It is a popular and nutritious staple in Indian kitchens, prized for being mild, light, and easy to digest, which makes it an excellent choice for those recovering from illness or for making comforting dishes.

Culinary Uses of Moong Dal

Moong dal is highly versatile, thanks to its soft texture and gentle flavor. It cooks relatively quickly and can break down easily, creating a creamy consistency perfect for many recipes.

Dal Tadka: A simple and flavorful curry where cooked moong dal is tempered with spices like cumin, mustard seeds, and curry leaves.
Khichdi: A classic, one-pot dish of rice and moong dal, it is considered very nourishing and easily digestible, particularly in Ayurveda.
Desserts: Moong dal is also used in sweets like moong dal halwa, a rich and creamy Indian dessert.
Batter: Ground moong dal is sometimes used to make savory crepes, such as the South Indian pesarattu dosa.

What is Toor Dal?

Toor dal, also known as arhar dal or pigeon pea (Cajanus cajan), is a larger, yellow, split pulse with a different origin and texture than moong dal. It is a fundamental ingredient in many regional Indian cuisines and is known for its nutty and slightly earthy flavor. Unlike the soft, creamy moong dal, cooked toor dal has a thicker, more substantial texture.

Culinary Uses of Toor Dal

Toor dal has a distinct, nutty flavor that makes it the base for many classic dishes. It generally takes longer to cook than moong dal and is often soaked beforehand to reduce cooking time.

Sambar: A tangy and flavorful South Indian lentil and vegetable stew, with toor dal as its primary ingredient.
Gujarati Dal: A traditional sweet and sour lentil curry featuring toor dal.
Dal Fry: A popular tempered lentil dish, often made with toor dal and served with rice.

Moong Dal vs. Toor Dal: A Comparison


Feature	Moong Dal	Toor Dal
Botanical Origin	Green Gram (Vigna radiata)	Pigeon Pea (Cajanus cajan)
Appearance	Smaller, plump, and pale yellow	Larger, flatter, and a deeper yellow
Flavor	Mild, slightly sweet	Nutty, earthy
Texture	Cooks down into a very soft, creamy consistency	Holds its shape better, providing a thicker, more substantial texture
Digestion	Considered light and easy to digest	Also easily digestible, but slightly denser than moong dal
Common Dishes	Khichdi, Dal Tadka, Moong Dal Halwa	Sambar, Gujarati Dal, Dal Fry

The Nutritional Differences and Benefits

Both moong and toor dals are highly nutritious, providing significant amounts of plant-based protein and fiber, making them excellent staples for vegetarian diets. However, their nutritional profiles have subtle differences.

Moong Dal's Benefits: This pulse is rich in antioxidants, B vitamins, and minerals. It's often recommended for its digestive benefits and lower carbohydrate content. It is a good source of potassium and magnesium, contributing to heart health.
Toor Dal's Benefits: Toor dal is an excellent source of protein, fiber, and folic acid, making it particularly beneficial for pregnant women. It also contains magnesium, phosphorus, and potassium, which support bone and heart health.

Conclusion

In summary, it is incorrect to call moong dal by the name of toor dal. They are distinct legumes, each with a unique botanical origin, physical characteristics, and flavor profile. Moong dal (green gram) is a small, pale yellow, easy-to-digest pulse, while toor dal (pigeon pea) is a larger, thicker, and nutty-flavored yellow pulse. Choosing the right one for your recipe is crucial for achieving the desired taste and texture, whether you are making a soothing khichdi or a robust sambar. Understanding these differences can greatly enhance your Indian cooking skills and appreciation for these versatile and healthy legumes. To learn more about the nutritional properties and uses of different pulses, you can explore resources like the Indian Council of Agricultural Research website for authoritative information on agricultural products and nutrition in India.

Frequently Asked Questions

No, arhar dal is another name for toor dal (pigeon pea), and it is not the same as moong dal (green gram). They are different legumes with distinct characteristics.

You can sometimes substitute them, but the result will be different. Toor dal has a nuttier flavor and a thicker texture, while moong dal is milder and creamier. The cooking time will also differ, as toor dal is thicker and generally requires more time to cook.

Both are very healthy, packed with protein and fiber. Toor dal is notably rich in folic acid, important for cell growth, while moong dal is known for being lighter and easier to digest, making it ideal for those with sensitive stomachs.

The confusion likely stems from both being common split, yellow pulses used in Indian cooking. They can appear similar to an untrained eye, but their textures and origins are different.

Toor dal is the traditional and primary lentil used to make sambar, a popular South Indian lentil and vegetable stew.

Yellow dal is a generic term that can refer to any split, skinned yellow lentil, including moong dal, toor dal, or chana dal. Therefore, while moong dal can be called yellow dal, the term isn't exclusive to it.

For split and husked moong dal, soaking is not strictly necessary as it cooks quickly. However, it is a good practice to rinse it before cooking. Whole moong dal (green) may benefit from soaking to ensure more even cooking.