"පරිප්පු" හි සංශෝධන අතර වෙනස්කම්

* [[මසූර් පරිප්පු]] ('''[[Masoor dal]]''' - red [[lentil]]s)

*'''[[Chana dal]]''' - (''chholar dal'' in [[Bengali language|Bengali]], (''Buta daali'' in Orissa) ''sanaga pappu'' (Telugu) or ''kadale bele'' ([[Kannada language|Kannada]]), or ''kadalai paruppu'' (Tamil)) - split [[chickpea]]s without seedcoat. Chana dal is produced by removing the skin of Kala chana and then splitting it. Although machines can do this, it can be done at home by soaking the whole chickpeas, and removing the loose skins by placing the chickpeas between two towels and rubbing with a rolling pin.

* '''[[Kabuli dal]]''' - known for its black coat, it is an average size chickpea. It grows naturally with the black coat (not roasted as some believe) and it is said to be nuttier in flavor.

*'''[[මුං]] පරිප්පු''' (''pesara or uddhi pappu'' (Telugu) or ''paasi paruppu'' (Tamil)) - [[mung bean]]s or ''hesaru bele'' ([[Kannada language|Kannada]]),