Chana Dal, Split Bengal Gram, Split Chickpeas, Yellow Pulse, Chana Pulse
Chana dal is high in fiber effective natural for weight loss. It has zinc, calcium, protein and folate. It is low in fat and helps to lower cholesterol. Chana dal is also good for diabetic patients, as it has a very low hypoglycemic index.
Chana dal has high reserves of potassium and magnesium; these help in maintaining blood pressure. Chana dal is rich source of iron, helps in preventing anemia.
Magnesium and folate content in chana dal strengthen the blood vessels and lower the bad cholesterol level.
Chana dal is highly nutritious, has a rich flavour and aroma, is amazingly delicious and gets easily digested.
- Rost the Chana dal and powder it to make sattu or grind it in the raw form to make besan to make chilla and sweets like Magas, Ladoo, Mohanthal.
- Make spicy Dal and have with Roti / Millet Roti / Rice and Ghee.
- Use to make steamed Dhokla and Khandvi, fried Bhajji, Pakora with Potatoes and Onion.
- Mix with Squash for vegetable.
- Add in soup to make nutty flavor.
Urad Dal, Split Black Gram
Urad dal, also known as Split Black Gram, is one of the famous lentils used in southern part of Asia, especially in Indian cuisine.
Urad Dal have high content of minerals and vitamins, helps to maintain healthy skin and hair. It reduces skin irritation, and its high iron content circulates more oxygen in the body for radiant and glowing skin. Urad dal can also reduce sunburn, tan, and acne.
Urad Dal is rich in fiber, both soluble and insoluble, which improves digestion.
Urad dal is high in iron content, which helps increasing the overall energy level.
- Urag dal is use to make Dosa, Idli, papad and vada.
- Urad Dal Tadka is authentic Black Lentil (Urad) Dal in Indian cousins.
Mung Dal, Moong Dal
Mung beans are small, green beans that belong to the legume family. These beans have a slightly sweet taste and are sold fresh, as sprouts or as dried beans.
Mung beans are high in vitamins, minerals, protein and fiber. Mung beans are rich in Potassium, Magnesium and Fiber, which may reduce blood pressure.
- Mung bean soup is commonly consumed on hot summer days because of anti-inflammatory properties.
- Sprouted mung beans contain fewer calories but have more antioxidants and amino acids.
- Mung beans are typically eaten in salads, soups, stir-fry meals and curries.
Toor Dal, Tuar Dal, Tuvar Dal, Arhar Dal, Pigeon Pea Dal
Toor Dal is an important source of proteins for vegetarian. It contains folic acid, proteins, and fiber, potassium, iron, magnesium and B vitamins.
Consuming Toor dal on a regular basis helps in fighting anemia, cancer, and keeping a check on obesity.
The ethanol derived from raw Toor dal can help in fighting inflammation and keeping a check on the cholesterol levels in your body.
Toor dal is an excellent source of Phosphorus that aids in the building of strong bones and teeth.
Phosphorus also helps in reducing kidney waste and helps in growing, maintaining and repairing body tissues. In addition, the Folic Acid in Toor dal helps promote hair growth.
The high Magnesium content in Toor dal helps in strengthening your immunity.
- Dal Fry, Spinach Dal, Methi Dal, Dal Tadka, Sambar, Rasam, Gujarati Toor Dal are variety of authentic Toor Dal in different states based on different spice.
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