Is There Another Name for Yellow Lentils? Decoding the World of Yellow Pulses

January 2, 2026 •

4 min read

While many refer to them simply as yellow lentils, this category actually encompasses several distinct types of pulses, each with their own names and characteristics. Knowing the difference is key to cooking authentic and flavorful dishes from around the world.

Quick Summary

Yellow lentils are not a single legume but can be several different pulses, most commonly including moong dal and toor dal, each with unique culinary properties.

Key Points

Generic Label: The term 'yellow lentils' is a general category and not a specific legume.
Key Varieties: The most common yellow pulses are moong dal (split mung beans), toor dal (split pigeon peas), and chana dal (split chickpeas).
Texture Differences: Moong dal cooks to a creamy consistency, while toor dal holds its shape better, and chana dal is the firmest.
Culinary Impact: Choosing the correct type of yellow pulse is essential for achieving the intended flavor and texture of a dish.
Read Labels Carefully: Always look for the specific name (e.g., moong dal) on the package rather than just relying on the generic 'yellow lentils' label.
Dal Terminology: In Indian cuisine, 'dal' refers to both dried split pulses and the dishes made from them.

The Ambiguity of the Term 'Yellow Lentils'

The term “yellow lentils” is a broad and often confusing category that lacks specificity. When you see a bag labeled generically as such, it could contain one of several different pulses, which can significantly impact the outcome of your recipe. In many grocery stores, this label is used for pulses that become yellow once husked and split, but their botanical origins and culinary behaviors can differ greatly. This is particularly true in Indian cuisine, where these legumes, known collectively as dal, are a staple and require precise identification for proper cooking.

The Reason for Multiple Names

Botanical Diversity: The pulses that can be called “yellow lentils” are not all from the same plant family. They can come from mung beans, pigeon peas, or even chickpeas.
Processing: Many yellow pulses are husked and split versions of other beans. For example, moong dal is the result of skinning and splitting green mung beans.
Regional Cuisine: In India, different regions prefer different dals for specific recipes, so a recipe calling for "yellow dal" might assume a particular variety based on the regional context.

Common Yellow Pulses and Their Specific Names

To clear up the confusion, here is a breakdown of the most common pulses sold or referred to as “yellow lentils”:

Moong Dal (Mung Dal): This is perhaps the most common variety people have in mind when they say “yellow lentils”.
- Origin: The split and skinned version of the whole green mung bean.
- Flavor: Mild, slightly sweet, and earthy.
- Texture: Cooks very quickly and becomes soft and mushy, making it perfect for thick, creamy dishes.
- Uses: Used widely for moong dal tadka, khichdi, and soups.
Toor Dal (Arhar Dal, Pigeon Peas): A staple in South Indian cooking, this pulse has a very different character from moong dal.
- Origin: Split and skinned pigeon peas.
- Flavor: Distinct, nutty, and slightly aromatic.
- Texture: Holds its shape better than moong dal and provides a more substantial texture.
- Uses: The primary ingredient for sambar, a lentil-based vegetable stew.
Chana Dal (Split Bengal Gram): Made from split chickpeas, this yellow pulse is a versatile ingredient.
- Origin: The split version of chickpeas.
- Flavor: Rich, nutty, and slightly sweet.
- Texture: The firmest of the yellow dals, it holds its shape very well even after prolonged cooking.
- Uses: Excellent for dry curries, fritters like pakoras, and adding texture to stews.
Yellow Split Peas: While not technically lentils, these are often sold alongside them and can be mistaken for them.
- Origin: Split dried field peas.
- Flavor: Mild, earthy, and sweet.
- Texture: They cook down into a very thick, creamy consistency, similar to moong dal but with a different flavor profile.
- Uses: Primarily known for making creamy, hearty split pea soup.

Comparison of Common Yellow Pulses


Feature	Moong Dal	Toor Dal	Chana Dal
Source	Split & skinned mung beans	Split & skinned pigeon peas	Split chickpeas
Flavor	Mild, slightly sweet, earthy	Nutty, slightly aromatic	Rich, nutty, slightly sweet
Texture	Cooks to a soft, mushy consistency	Holds shape well, substantial	Remains firm, holds shape best
Cooking Time	Fast (often does not require soaking)	Medium (benefits from soaking)	Longest (best when soaked overnight)
Key Uses	Khichdi, soups, creamy dals	Sambar, curries, thick stews	Dry curries, fritters, salads

How to Select the Right Yellow Pulse

When shopping, pay close attention to the specific name on the packaging rather than relying solely on the color. If a recipe calls for a specific type of dal, a quick look at the ingredients or the package label is essential. For recipes requiring a creamy, smooth texture, choose moong dal or yellow split peas. If you want a dish with a more robust texture and flavor, toor dal or chana dal are better choices.

Practical Tips for Shoppers

Read the Label: Look for a specific name like “Moong Dal” or “Toor Dal.”
Check Consistency: In clear packaging, you can often see the shape of the pulse, which can help differentiate between flatter lentils and rounder peas.
Ask the Grocer: In international or specialty markets, staff can often guide you to the right product.

Conclusion

In summary, there is no single answer to the question, "Is there another name for yellow lentils?". The term is a culinary convenience that encompasses a variety of distinct pulses, most notably moong dal and toor dal in Indian cooking. Each of these legumes offers a unique flavor profile, texture, and cooking behavior, which is why identifying the correct one is crucial for a successful dish. By understanding these differences, cooks can make informed choices, ensuring the best possible result for their recipes. Knowing the specific name for the type of yellow lentil you need will not only improve your cooking but also deepen your appreciation for the rich culinary traditions from which these diverse pulses originate.

For more detailed information on different types of pulses and their uses, the Global Bean Project offers valuable resources. Explore the world of pulses with the Global Bean Project.

Frequently Asked Questions

While visually similar, yellow lentils (like moong dal) are typically from the lentil family, while yellow split peas are split field peas. They originate from different plants and have slightly different flavors and cooking properties.

Toor dal, also known as arhar dal or split pigeon peas, is a type of yellow pulse frequently included under the 'yellow lentils' umbrella. However, 'yellow lentils' can also refer to moong dal or chana dal, so not all yellow lentils are toor dal.

In India, the term 'yellow lentils' most commonly refers to moong dal or toor dal. The general word for split pulses and dishes made from them is dal.

Moong dal is often the preferred choice for creamy soups and dishes like khichdi because it breaks down easily into a soft, smooth consistency. Yellow split peas also create a creamy soup.

Many yellow dals, like moong dal, cook relatively quickly and don't strictly require soaking, though a rinse is recommended. Denser pulses like chana dal benefit from soaking to reduce cooking time.

Chana dal is a type of yellow pulse made from split chickpeas. It has a nutty flavor and maintains a firmer texture when cooked compared to moong or toor dal.

No, the term dal in Indian cuisine refers to any dried, split pulse, which includes lentils, peas, and chickpeas. So, while some dals are lentils, others are not.