On Saturday, October 1, 1994 at 6:00:30 PM UTC+5, thomas giammo wrote:
> We have had a receipe for "Dahl Soup" for some time but have not made it
> because we were unable to locate in our local super markets the "yellow
> lentils" that it called for.
>
> Now that I have found a food store specializing in Indian foods, I have
> the opposite problem - too many types of yellow lentils. There are two
> types sold by the store - "Chana Dal" and "Toor Dal". To the unpracticed
> eye, they appear to be virtually identical. Yet, they are packaged by the
> same manufacturer and so do not appear to be alternate names for the same
> item. The clerk didn't know anything about foods and was no help. A
> passing customer volunteered that Chana Dal and Toor Dal were quite
> different, but was unable to express in English what the differences are.
> The most I got was that Toor Dal was better for curry.
>
> Now I am curious. What exactly are "yellow lentils"? Is that what "Dal"
> means? Are the two kinds really different? What are the differences?
> How should you use each kind?
>
> Thanks in advance for your help.
>
> Tom Giammo

Thanks - Today i Bought This