A premium Toor dal – Toor Dal is very healthy, The fiber content of it remains intact, thus keeping the nutritional value of the dal same. This dal is not only beneficial for health but can also be cooked quickly. Toor dal is an ideal food for the people of all the age group. Toor dal is consumed in most parts of India, especially in western and southern states. The Toor-Dal is categorized into:
Chana dal is a nutty flavored legume; it is a storehouse of nutrition like zinc, calcium, protein, fiber and folate. Chana dal is also called as Bengal gram and is closely related to chickpea family. The most common dish made from chana dal in other parts of India is curry. Channa Dal has an leather belt polishing being done, hence the dal is in its natural state, without any negotiation being done with the nutrient value of it. Unpolished chana dal are not only easy to cook, but are also very flavorsome. The Channa-Dal is categorized into:
Brown chana can be used in numerous ways; it can be sprouted, boiled, cooked and soaked. By the intake of brown chana, good amount of iron and protein are consumed. The cooked chana can be stored in refrigerator for 3-4 days. Brown chana is also known as kala chana, it is the most commonly consumed pulses in India. This versatile lentil can be used in number of different ways; it can be used to prepare crunchy salads, tangy chaats, mouthwatering curries in combination with various other vegetables. The Brown Channa-Dal is categorized into:
The green whole moong is a type of pulses which can be consumed both as a snack and a whole meal. The green moong is loaded with vitamins and other essential minerals which, makes it a must-have on a daily basis. The whole green moong is also very useful in shedding those extra kilos. The mouth-watering dishes prepared from it are salads, soup, paratha etc. The Moong dal is also splitted, the split green gram is very low in saturated fat & sodium. The split dal is very mild in flavor and absorbs the taste of various spices and vegetables added to it while cooking. The lentil is easy to digest and is integral part of every Indian kitchen. The moong Dal is categorized into:
Udid dal is a rich source of protein and dietary fiber & also provides good amount of plant protein, which is essential for our body growth and development. Udid dal is not only an South Indian parts, but also in North Indian cuisine. Unpolished udid dal is not only tasty , but can be cooked easily, these udid dals are skinned & split; it is creamy white in color. The regular consumption of this dal increases energy remarkably . The dal is rich in fiber , as a result it improves digestion & also helps in reducing cholesterol. The Udid-Dal is categorized into:
