Toor dal substitutes
Toor dal substitutes — 6 options, ranked, with the exact amount
Use Yellow split peas
Same amount as the toor dal
Yellow split peas are the everyday substitute at 1:1; they need roughly 15 to 25 minutes longer and taste greener and more distinctly of pea, so a sambar made with them is a little sweeter and less nutty. Masoor dal (red lentils) is the fastest option at 1:1, cooking in about 20 minutes, but it breaks down into a much looser, sweeter, orange puree, so a dal made with it is thinner and needs less water. Chana dal, split skinned chickpeas, gives the closest look and a nuttier flavour but stays firmer and takes 45 minutes or more, so it suits a dal where you want some texture. The job toor dal does is body and mild savoury bulk: it is the thick, slightly sticky base that carries the tempering of mustard seeds, curry leaves and chilli, and the tamarind sourness in a sambar. It contributes almost no strong flavour of its own, which is exactly why it is used, and why almost any yellow pulse can stand in if you get the water and the timing right.
- Verdict —
- Tweak it
- What changes —
- different taste, similar texture
- Best for —
- sambar
Updated 26 Jul 2026 · no sponsored swaps
Every option, one card
Ranked| # | Substitute | Instead of toor dal | Verdict |
|---|---|---|---|
| 1 | Yellow split peassambar | Same amountTweak it | Tweak it |
| 2 | Masoor dal (split red lentils)quick weeknight dal | Same amountWith about ½ cup less water per cup of dalYou'll taste it | You'll taste it |
| 3 | Chana dal (split skinned chickpeas)textured dals | Same amountWith ½ cup more water and 15 to 25 extra minutesYou'll taste it | You'll taste it |
| 4 | Moong dal (split skinned mung beans)khichdi | Same amountWith ½ cup less water and 10 to 15 minutes less cookingYou'll taste it | You'll taste it |
| 5 | Whole pigeon peas, dried or frozendal where you can blend or mash | Same amount, driedWith 15 to 20 extra minutes and an overnight soakTweak it | Tweak it |
| 6 | Urad dal (split skinned black gram)rich dals in a genuine pinch | Same amountBut only in a pinchYou'll taste it | You'll taste it |
Yellow split peas
different taste, similar texture
The most reliable supermarket substitute and the one most Indian cooks abroad reach for. Same colour, same size, same behaviour in the pot: it softens into a thick puree that holds a tempering. It takes noticeably longer, 45 to 60 minutes on the stove against 30 for toor dal, and it tastes sweeter and greener, more like split pea soup, with less of the nutty earthiness toor dal has. In a sambar with tamarind and sambar powder doing the heavy lifting, that gap almost closes.
- Best for
- sambar, everyday dal and dal tadka, dal for rice, khichdi
Soak for an hour if you have it, or use a pressure cooker for 15 to 18 minutes. Add tamarind, tomato or lemon only after the peas are fully soft; acid added early will stop them softening at all.
Masoor dal (split red lentils)
different taste and texture
The fast answer: 20 minutes on the stove, no soaking, no pressure cooker. It collapses even more completely than toor dal, so the finished dal is looser and smoother rather than thick and slightly clingy, and the colour turns pale gold-orange instead of yellow. Flavour is sweeter and softer, with less of the nutty backbone, so a sambar comes out gentler; a little extra tamarind or an extra spoon of sambar powder brings the savoury edge back.
- Best for
- quick weeknight dal, sambar, dal for rice, soups
It foams and sticks. Skim the froth in the first few minutes, keep the heat moderate and stir the bottom of the pan, or you will get a scorched taste through the whole pot.
Chana dal (split skinned chickpeas)
different taste and texture
Visually the closest of all, the same flat yellow discs, and the nuttiest in flavour, which suits a South Indian dal well. The real difference is that chana dal holds its shape stubbornly: even when cooked through, the pieces stay distinct rather than melting into a puree. That makes a lovely textured dal and a slightly wrong sambar, since sambar wants a smooth base with the vegetables providing the texture.
- Best for
- textured dals, dal with vegetables, sambar if you whisk it smooth, puran and sweet fillings
Soak for at least an hour, ideally two. Pressure cook 20 to 25 minutes, then whisk hard with a spoon or a traditional wooden masher to break it down if the recipe wanted smooth dal.
Moong dal (split skinned mung beans)
different taste and texture
Cooks faster than anything else here, roughly 20 minutes, and is the easiest on the stomach, which is why it is the dal given to people who are unwell. It goes very soft and smooth, and it tastes lighter, cleaner and a bit sweeter than toor dal, with none of its slight heaviness. A dal made with moong is delicate; in a robust sambar or a rich dal fry it can taste thin, so go a little heavier on the tempering.
- Best for
- khichdi, light everyday dal, dal for children or convalescence, soupy dals
Toasting the dry moong dal in a pan for two minutes before cooking gives it a nuttier flavour, which brings it closer to toor dal.
Whole pigeon peas, dried or frozen
similar taste, different texture
Technically the same pulse with the skin still on, sold as whole toor, gungo peas or gandules and often frozen or canned in Caribbean and Latin sections. The flavour is exactly right, more so than any other substitute here. What changes is texture: the skins keep the peas whole, so you get a brothy dish with distinct peas rather than a thick puree, and you will need to mash or blend a good portion of it to get anything like dal.
- Best for
- dal where you can blend or mash, soups, Caribbean pigeon pea dishes, stews
Frozen pigeon peas cook in about 20 minutes with no soak and are the easiest form to find outside an Indian grocer.
Urad dal (split skinned black gram)
different taste and texture
The weakest option here, and worth being honest about. Urad dal turns sticky and slippery as it cooks, giving a dal with a slightly gluey mouthfeel that is wonderful in dal makhani and out of place in a sambar or a light everyday dal. The flavour is also stronger and more distinctly earthy. Use it if it is the only dal in the house, keep the water on the generous side, and expect a heavier, more viscous dish.
- Best for
- rich dals in a genuine pinch
If you go this route, add a squeeze of lemon at the end and a proper tempering of ghee, cumin and asafoetida to lift the heaviness.
Questions
5 questionsCan I use yellow split peas instead of toor dal?
Yes, and it is the standard substitute where toor dal is hard to buy. Use it 1:1 and allow considerably longer cooking, around 45 to 60 minutes on the stove or 15 to 18 minutes in a pressure cooker. The dal will taste a little sweeter and greener and slightly less nutty, which a good tempering and, in a sambar, the tamarind and sambar powder largely cover.
Is toor dal the same as chana dal or masoor dal?
No, though they look similar in the bag. Toor dal is split pigeon peas, mildly nutty, and cooks to a thick puree in about 30 minutes. Chana dal is split chickpeas, nuttier and much firmer, needing 45 minutes or more and holding its shape. Masoor dal is split red lentils, sweeter and softer, collapsing completely in 20 minutes. All three substitute for toor dal with the timing and water adjustments noted above.
Do I have to soak toor dal?
No, but 30 minutes to an hour cuts the cooking time by roughly a third and helps it cook evenly. If you are substituting yellow split peas or chana dal, soaking makes a much bigger difference and is close to essential unless you are using a pressure cooker.
Can I make sambar without toor dal?
You can make it with another pulse, but you cannot make it without any dal at all. The dal is the body of the dish; without it you have spiced tamarind vegetable water. Yellow split peas or masoor dal are the two practical replacements. Masoor dal is quickest, though it gives a thinner sambar, so use a little less water than the recipe says.
How much water does toor dal need?
Roughly three cups of water per cup of dal for a thick dal and closer to four for a soupy sambar base, and a cup of dry dal yields about two and a half to three cups cooked. If you substitute split peas, start with the same amount and top up with hot water as they drink it; if you substitute masoor dal, start with half a cup less.
Tips for substituting toor dal
5 tips- Add tamarind, tomato, lemon or yoghurt only after the dal is completely soft. This matters more with toor dal and split peas than almost anything else in the kitchen: acid added at the start can leave the dal grainy after two hours of boiling, and it is the single most common reason a sambar refuses to come together.
- A pinch of turmeric and a few drops of oil in the cooking water stop toor dal boiling over and cut the foam, which is why nearly every Indian recipe includes them at that stage rather than later.
- Rinse until the water runs clear, three or four changes. Toor dal is often sold oiled to preserve it, and that oily coating tastes stale if you do not wash it off; if the grains look glossy, rinse in warm water and rub them between your palms.
- The tempering is not optional and is not garnish. Hot ghee or oil with mustard seeds, dried chilli, curry leaves and a pinch of asafoetida poured over the cooked dal is where most of the flavour comes from, and it will rescue almost any substitute pulse you used.
- Toor dal is done when a grain crushes to nothing between your thumb and finger. Undercooked dal tastes chalky and no amount of spice hides it, so give it another ten minutes if you are unsure.