January 23, 2026
Different Types of Dal Used in Nepal
Dal is a daily staple across Nepali households and restaurants. Here's an overview of common dal varieties and how businesses source them.
Common Dal Varieties
Masoor Dal (red lentils) is one of the most commonly used pulses in everyday Nepali cooking, valued for its relatively quick cooking time and mild flavour.
Maas Dal, also known as black gram or urad dal, is used in a range of traditional dal preparations and is a regular feature in many household and restaurant menus.
Chana, or chickpeas, is used more broadly — in curries, snacks and other culinary preparations — and is a common item in both retail and food-service purchasing.
How Businesses Buy Dal
Restaurants, hotels and caterers that serve dal as a daily menu item typically purchase it in bulk to ensure consistent supply and to manage kitchen costs more predictably.
Retailers and distributors also buy dal in bulk pack sizes for onward sale, since consistent availability of common dal varieties is important for their own customers.
Sourcing Dal From The Grocery
The Grocery supplies Masoor Dal and Maas Dal in 25 KG and 1 KG packs, and Chana in 25 KG packs, for wholesalers, distributors, retailers and food businesses across Nepal.