Lentils & Beans

Daal, Lentils, Chickpeas and Beans Online in Pakistan

Welcome to the Lentils collection at House of Dry Fruits. Daal and pulses are at the heart of Pakistani home cooking, from a simple Friday daal chawal to a hearty pot of chana for a family gathering. Here you will find chana daal, moong daal, masoor daal, mash daal, black chickpeas (kala chana), white chickpeas (kabuli chana), red lobia, rajma and other beans, all in one place.

Every pack is sealed for freshness and delivered to your door anywhere in Pakistan, from Faisalabad and Lahore to Karachi, Islamabad and beyond.

Shop Our Daals and Pulses by Type

Chana Daal (Split Bengal Gram)

Golden yellow, firm and nutty, chana daal is made from split, skinned black chickpeas. It holds its shape well when cooked and takes longer than other daals, so soak it for 1 to 2 hours. Cook it as daal with tarka, add it to kofta, keema, kebabs, halwa and lauki or ghiya dishes, or use it ground into besan.

Moong Daal (Split Green Gram)

Moong daal is light, quick to cook and gentle on the stomach. It comes in two main types: yellow moong daal (skinned and split) and moong daal chilka (with the green skin). Use it for everyday daal, khichdi, soups and moong daal halwa. It is often the first choice when you want a light meal.

Whole Green Moong (Sabut Moong)

Small green beans with a mild, earthy flavor. Cook them as a curry, add to salads once boiled or sprouted, or use them in khichdi and soups.

Masoor Daal (Red Lentils)

Salmon pink in the pack and golden when cooked, masoor daal cooks in about 15 to 20 minutes with no soaking needed. It becomes soft and creamy, which makes it good for quick weeknight daal, soups and stews. We also offer whole brown masoor (sabut masoor), which takes a little longer and stays firmer.

Mash Daal (Split Black Gram, Urad)

Creamy white split mash daal has a rich, earthy taste and is a favorite in dhaba-style cooking. It takes a little longer to cook and tastes best with generous garlic tarka, butter or desi ghee. Whole black mash (sabut mash) with its black skin is used in dal makhani-style dishes.

Black Chickpeas (Kala Chana)

Small, dark brown and full of flavor. Soak overnight, then boil or pressure cook. Use for chana masala, chana chaat, curries and the traditional halwa puri breakfast.

White Chickpeas (Kabuli Chana)

Larger, cream-colored and soft when cooked. They are the main ingredient in channay, chana chaat, salads and hummus. Soak overnight for best results.

Red Lobia (Red Cowpeas)

Small reddish-brown beans with a mildly sweet, earthy taste. Cook them as a hearty curry, in soups or mixed with rice. They are commonly cooked with onion, tomato and spices.

White Lobia (Black-Eyed Peas)

Cream beans with a small black eye. They cook faster than many other beans and are used in curries, salads and soups.

Red Kidney Beans (Rajma)

Deep red, firm and meaty. They are cooked as a thick, saucy curry served with rice, one of the most popular comfort meals in Punjab. Always soak overnight and cook thoroughly.

Other Pulses and Beans

Depending on availability, our range may also include dried green peas (matar), white beans, lentil mixes (mix daal) and other beans. Check the individual product pages for what is currently available.

Benefits of Daal and Pulses

Pulses are one of the most affordable, versatile and nourishing foods you can keep in your kitchen. As part of a balanced diet, they provide:

• Plant protein: a good meat-free source, especially useful for vegetarian meals.
• Fiber: supports digestion and helps you feel full for longer.
• Complex carbohydrates: steady energy that lasts.
• Minerals and vitamins: iron, folate, magnesium, potassium and B vitamins.
• Low in fat: naturally low in fat and free from cholesterol.
• Budget friendly: a small amount goes a long way and feeds many people.

For a more complete protein, pair daal with rice, roti or other grains, as traditional meals like daal chawal and khichdi already do.

How to Cook Daals and Pulses

Before cooking: Pick out any stones or debris, rinse well in clean water until the water runs mostly clear.

Soaking guide (approximate)

• Moong daal and masoor daal: 15 to 30 minutes, or no soaking needed
• Chana daal and mash daal: 1 to 2 hours
• Kala chana, kabuli chana, rajma, lobia: overnight (8 to 10 hours)

Cooking times (approximate, on the stove)

• Masoor daal: 15 to 20 minutes
• Moong daal: 20 to 25 minutes
• Mash daal: 30 to 40 minutes
• Chana daal: 40 to 60 minutes
• Lobia: 45 to 60 minutes after soaking
• Chickpeas and rajma: 1 to 1.5 hours after soaking, or 20 to 30 minutes in a pressure cooker

Times vary with the age of the pulses, your water and your pot, so test by pressing a grain between your fingers. Add salt and tomatoes or lemon after the pulses are tender, because acid can slow softening.

Cooking tips

• Always cook rajma and other dried beans fully. They should be soft all the way through.
• Use a pressure cooker to save time and fuel.
• Finish with a tarka (hot oil or ghee with cumin, garlic, onions and red chili) for a restaurant-style flavor.
• Cook extra and freeze portions for busy days.

Easy recipe: Simple Everyday Masoor Daal

1. Rinse 1 cup of masoor daal and boil it with 3 cups of water, turmeric and salt until soft, about 15 to 20 minutes.
2. In a pan, heat 2 tablespoons of oil or ghee and fry 1 teaspoon of cumin, 3 garlic cloves and a dried red chili until fragrant.
3. Pour the tarka over the daal, add chopped coriander and a squeeze of lemon, and serve with rice or roti.

Ideas for Using Your Pulses

• Everyday daal: moong, masoor, mash or chana daal with tarka and rice
• Khichdi: moong daal and rice for a light, comforting meal
• Chana masala and channay: kala or kabuli chana in thick spiced gravy
• Chana chaat: boiled chickpeas with onion, tomato, lemon and chaat masala
• Haleem: a mix of daals and grains slow cooked with spices
• Sprouts: soak and sprout moong or kala chana for fresh salads
• Soups: red lentil or moong soup for cold days
• Kebabs and koftas: chana daal and mash daal make firm, flavorful patties

How to Store Daals and Pulses

Keep pulses in airtight glass, steel or food-grade containers in a cool, dry, dark place away from moisture. Close the lid tightly after each use and use a dry spoon. Stored this way, most dried pulses stay good for many months, though very old pulses may take longer to cook. If you see moisture, mold, insects or a bad smell, don’t use them.

Frequently Asked Questions

Do I need to soak all daals?
No. Masoor and moong daal usually cook without soaking. Chana daal, mash daal, chickpeas, lobia and rajma cook better and faster with soaking.

Which daal cooks the fastest?
Masoor daal and moong daal are the quickest, usually within 15 to 25 minutes.

Why is my daal still hard after cooking?
Old pulses, hard water and adding salt or acid too early can slow softening. Soak longer, use a pressure cooker, or add a pinch of baking soda to the water.

What is the difference between kala chana and kabuli chana?
Kala chana is small, dark and nutty with a firm bite. Kabuli chana is larger, cream-colored and softer.

Is red lobia the same as rajma?
No. Red lobia are small red cowpeas, while rajma are larger red kidney beans. Both are tasty, but they differ in size, texture and cooking time.

Are daals good for weight management?
Daals are rich in protein and fiber and keep you full for longer. Cooking with less oil and pairing them with vegetables helps keep meals balanced.

Can pulses cause gas or bloating?
They can for some people. Soaking, discarding the soaking water, cooking thoroughly and adding spices like cumin, hing or ajwain can help. Start with smaller portions if you are not used to them.

Are pulses suitable for babies and children?
Well-cooked, mashed daal, especially moong, is commonly used in family meals. For infants, check with your pediatrician before introducing new foods.

Can people with diabetes eat daal?
Pulses are fiber-rich and digest slowly, but portions still matter. People with diabetes should check portion sizes with their doctor or dietitian.

Do you deliver across Pakistan and take bulk orders?
Yes, we deliver nationwide, and we can help with bulk orders for families, restaurants, caterers and events. Contact us for details.

Why Buy Lentils from House of Dry Fruits?

• Clean and sorted: carefully selected pulses, packed with care.
• Fresh stock: sealed packs to protect quality until they reach your kitchen.
• Wide variety: daals, chickpeas and beans in one store.
• Different pack sizes: buy for a small family or stock up for a month.
• Pair with spices and dry fruits: order your daals along with spices, nuts and dates in a single delivery.
• Nationwide delivery: fast delivery to your door across Pakistan.
• Friendly support: we are happy to help you choose.

Browse the Lentils collection, add your favorites to the cart, and bring wholesome, everyday goodness to your table.

Nutritional information is general. Please consult a healthcare professional for medical advice or if you have food allergies or a medical condition.