The short answer
The everyday daals are masoor (quickest, earthy), moong (light and mild), channa (nutty, holds its shape) and mash/urad (rich and creamy). Each comes whole (sabat) or split (dhuli), and split daal cooks much faster.
The common daals
| Daal | Taste | Cook time (split) | Classic dish |
|---|---|---|---|
| Masoor | Earthy, soft | Fastest | Everyday daal |
| Moong | Light, mild | Fast | Khichdi, moong daal |
| Channa | Nutty, firm | Medium | Daal gosht, tarka daal |
| Mash (urad) | Rich, creamy | Medium | Daal makhni, mash ki daal |
Pulses beyond daal
Whole beans like safaid channa (chickpeas) and lal lobia (kidney beans) are pulses too. They need soaking and longer cooking, but give you chaat, cholay and slow curries.