What is chilka dal in english? A guide to split green gram

December 23, 2025 •

4 min read

Did you know that dal is a staple food in every Indian household, jam-packed with protein and fiber? For those exploring Indian cooking, understanding what is chilka dal in english is a fundamental step, as this nutritious lentil, also known as split green gram with skin, is a key ingredient in many dishes.

Quick Summary

Chilka dal refers to lentils that are split but still retain their outer skin, most commonly the split green gram. This gives the dal a distinct texture, an earthy flavor, and higher fiber content than its skinless counterpart.

Key Points

English Translation: Chilka dal translates to 'split lentil with skin,' most commonly referring to split green gram with its outer hull.
Nutrient-Rich: It is a nutritious pulse, rich in protein, dietary fiber, iron, and potassium, providing more nutrients than the skinless version.
Culinary Versatility: A staple in Indian cooking, it is used to make comforting khichdi, simple curries, and is often paired with rice or roti.
Distinct Texture and Flavor: The retained skin imparts a more earthy and nutty flavor, along with a firmer texture compared to skinless (dhuli) dal.
Different from Other Moong Dals: Unlike sabut moong (whole green gram) or dhuli moong (skinned and split), chilka dal is split with the skin intact.
Aids Digestion: The high fiber content in chilka dal promotes healthy digestion and satiety, aiding in weight management.
Quick Cooking: While taking longer than dhuli dal, it cooks faster than whole lentils, especially after a short soak.

The Meaning Behind the Name

In Hindi, the word "chilka" (छिलका) literally translates to "skin" or "shell". Therefore, chilka dal refers to any split lentil that has its outer skin intact. While the term can be applied to other lentils, it is most frequently used to describe the form of moong dal, which is the green gram bean. This form is different from the whole green gram (sabut moong) and the completely skinned and split yellow moong dal (dhuli moong). The retention of the skin is a defining characteristic that influences the dal's flavor, texture, and nutritional profile.

Understanding the Types of Moong Dal

To fully grasp the meaning of chilka dal, it is helpful to understand the different forms of moong dal available in the market. Each form offers a unique culinary experience:

Sabut Moong: These are whole, unhulled green gram beans. They have a tougher exterior and require a longer soaking and cooking time. They are often used in whole-lentil curries and sprouted salads.
Moong Dal Chilka: These are the green gram beans that have been split in half but retain the green outer skin. They cook faster than the whole variety and have a distinct green and yellow color. The skin provides a richer flavor and higher fiber content.
Moong Dal Dhuli: This is the skinned and split version of the green gram. The hull is completely removed, resulting in a yellow, flat lentil. It cooks very quickly and is easily digestible, often used for classic dal tadka and khichdi recipes.

Nutritional Profile and Health Benefits

Chilka dal is not just flavorful; it is also a nutritional powerhouse. Retaining the skin ensures that much of the fiber and nutrients are preserved, offering more health benefits than its fully processed counterpart. Key nutritional benefits include:

High in Protein: A fantastic source of plant-based protein, making it a staple in vegetarian diets.
Rich in Fiber: The intact skin significantly boosts its dietary fiber content, which aids digestion, promotes satiety, and helps with weight management.
Packed with Minerals: Contains essential minerals such as iron, potassium, magnesium, and copper.
Source of Vitamins: A good source of B vitamins, including folate, which is crucial for metabolism and cellular function.
Low in Fat: Naturally low in fat and cholesterol-free, making it a heart-healthy choice.

Culinary Uses in Indian Cuisine

Chilka dal is a versatile ingredient used in a variety of traditional and modern Indian dishes. Its earthy flavor and creamy texture make it a comforting meal base. Some popular uses include:

Simple Dal: A basic, yet satisfying dal preparation where the lentils are cooked with water, turmeric, and salt, and finished with a tempering (tadka) of spices, ginger, garlic, and onions.
Khichdi: Often used alongside rice to create a nourishing and easy-to-digest khichdi, a comforting dish recommended for convalescence.
Parathas: Some regional recipes involve stuffing chilka dal into parathas or other flatbreads for a wholesome meal.
Soups and Stews: Its ability to cook into a creamy consistency makes it an excellent addition to hearty soups and stews.

Cooking Chilka Dal

Cooking chilka dal is a straightforward process, though it benefits from some preparation. A typical method involves:

Soaking: Rinse the dal thoroughly and soak it in water for 30 minutes to an hour. This reduces the cooking time.
Boiling: Pressure cooking is the fastest method, but it can also be cooked in an open pot. Combine the soaked dal with water, turmeric, and salt, then cook until tender. The cooking time will be slightly longer than for dhuli dal.
Tadka: Prepare a tempering by heating oil or ghee and frying spices, herbs, and aromatics like cumin, mustard seeds, asafoetida, onions, tomatoes, ginger, and garlic. Pour this fragrant mixture over the cooked dal just before serving.

Comparison: Chilka Dal vs. Dhuli Dal


Feature	Chilka Dal (Split Green Gram with Skin)	Dhuli Dal (Split Green Gram without Skin)
Appearance	Green and yellow with a slightly rough texture.	Uniform yellow, smooth and polished.
Flavor	Richer, more earthy, and nutty due to the skin.	Milder, with a subtly sweet flavor.
Texture	Holds its shape more, resulting in a firmer dal.	Cooks down to a smoother, mushier consistency.
Nutrition	Higher in fiber and minerals because the skin is retained.	Lower in fiber, but still a good source of protein and vitamins.
Cook Time	Longer cook time, benefits from soaking.	Shorter cook time, often doesn't require soaking.
Digestibility	Highly digestible, but less so than dhuli dal due to the skin.	Very easy to digest, ideal for sensitive stomachs.

Conclusion: A Versatile and Nutritious Lentil

In conclusion, the answer to "What is chilka dal in english?" is split green gram with the skin on. This humble lentil offers a compelling combination of robust flavor, desirable texture, and significant nutritional benefits over its skinned counterpart. Its versatility in the kitchen makes it a staple for traditional Indian comfort food and a healthy addition to a diverse range of vegetarian meals. Whether you're making a simple, quick-cooking dish or a more complex lentil curry, understanding the difference between chilka, dhuli, and sabut dals is key to unlocking the full potential of Indian cuisine.

Explore more about different types of dal and their uses at the Wikipedia page for Dal, a great resource for understanding this foundational food.

Frequently Asked Questions

Moong dal can refer to both the skinless and skinned versions of the green gram. However, 'moong dal chilka' specifically denotes the variety that is split but retains its green outer skin, differentiating it from the entirely yellow, skinned 'dhuli moong dal'.

Yes, chilka dal has a richer, more earthy, and nutty flavor compared to the milder, slightly sweeter yellow (dhuli) moong dal. This flavor difference comes from the retained skin.

Yes, chilka dal is excellent for weight loss. It is high in protein and fiber, which help you feel full for longer, reducing overall calorie intake and supporting a healthy weight.

Soaking chilka dal for 30 to 60 minutes before cooking is recommended. This helps to soften the lentil and significantly reduces the overall cooking time.

When cooked in a pressure cooker after soaking, chilka dal typically becomes tender in about 15-25 minutes. In a regular pot, it may take slightly longer.

While easily digestible, it is slightly less so than dhuli moong dal because of the fiber-rich skin. In Ayurvedic tradition, moong dal is considered very easy to digest and balancing.

Yes, chilka moong dal is a very popular ingredient for making khichdi, often combined with rice. It provides a more robust texture and flavor to the dish than the skinned variety.