Dal Tadka Dal Tadka, also known as Dal Tadka or Tadka Dal, is a popular Indian lentil dish characterized by its rich, creamy texture and flavorful tempering. It is a staple in Indian cuisine and is enjoyed across the country as a comfort food. The dish is made by cooking lentils (usually yellow lentils or split pigeon peas) until soft and creamy, then seasoning them with a fragrant tempering of spices and herbs. The primary ingredient in Dal Tadka is lentils, which are rich in protein, fiber, and essential nutrients. Lentils are cooked until soft and creamy, either on the stovetop or in a pressure cooker, along with water, salt, and turmeric powder. This forms the base of the dish and provides a hearty and nutritious foundation. Dal Tadka Advantages Comforting and Satisfying Budget-Friendly Quick and Easy to Prepare Nutrient-Rich Ingredients Dal tadka masala-10 Dal Tadka usage Main Course Side Dish Rice Topping Wrap or Roll Filling Stuffed Paratha Filling Dip or Spread Once the lentils are cooked, they are typically seasoned with a tempering of spices and herbs, known as tadka or tarka in Hindi. This tempering adds depth of flavor and aroma to the dish, elevating it from simple comfort food to a culinary delight. The tempering usually consists of ingredients such as mustard seeds, cumin seeds, dried red chilies, garlic, ginger, and curry leaves, which are sautaed in ghee or oil until fragrant and golden brown. One of the distinguishing features of Dal Tadka is the addition of a final flourish of tempering, known as the tadka or â??tarka.â?? This involves heating ghee or oil in a small pan and adding spices such as cumin seeds, mustard seeds, dried red chilies, and garlic. The spices are fried until aromatic and then poured over the cooked lentils, infusing them with their rich flavors and aromas Product type blanded spices Packaging Type Standard pack, pp bag, as per requirement DPackaging Sizeate 50gm,100gm,250gm, 25kg Country of Origin : India
Dal Tadka Masala
Indian spices, rice, onion, dal & pulses, groundnuts, cotton, textile products.Export
Product Specifications Variety Available Chana Color Yellow Speciality High in Protein Is It Organic Organic Shelf Life 12 Months Usage For Cooking
Fresh pomegranate, cavendish banana small onion, big onion, fresh coconut, dry ball coconut copra, fresh green banana leaf, yellow corn, tapioca, sweet potato, fresh button rose, fresh gerbera, fresh jasmine flowers, marigold, lotus flower fresh sampangi flowers, paneer rose, basmati rice, brown chana, yellow moong dal, split masoor dal, whole masoor dal, toor dal, green moong dal, chana dal, white kabuli chana, urad dal, cardamom, seedless tamarind, cumin seeds, dry red chilli, dry spices powder, dry turmeric finger, dried turmeric bulb, coriander seed, dry curry leaves, areca plates, palm sugar powder, palm cubes, palm crystal, sugarcane powder, coconut sugar, fresh white egg, foxtail millet, groundnut oil/peanut oil, salt, coir pith.
All kind of spices like and food stuff like coriander seeds whole coriander seeds powder turmeric finger turmeric powder red chili powder red chili whole with stem & w/o red chili whole kashmiri sago seeds tamarind seeds mustard seeds fenugreek sedds curry powder cumin seeds fennel seeds green ajwan seeds sesame seeds hulled red chili crushed red chili round groundnut kernels 70/80 count black pepper whole kolinji seeds sortax garlic powder garlic flakes rice poha tej patta dry ginger whole dry ginger powder rice mumra soya wadi toor dal urid dal urid dal mung dalsplit mung dal makai poha indian jaggery cub indian raisin [golden] coriander seeds split fish masala meat masala biryani masala chicken masala rasama masala sambar masala amchoor powder asolio seeds dil seeds cumin powder.Exporter , manufacturing, packaging , private labeling etc
Agricultural products like pomegranates, bananas, mangoes, pineapple, g4 green chilly, onion, drumsticks, fresh ginger, green lemon, fresh turmeric, suran ( elephant yam), red pumpkin, yellow corn, rice, chickpeas, peanut, green millet , chana dal, roasted grams, raisins, sorghum seeds, asaliya seeds, ceramic products, solar panels..
Price - INR 400/ Kg Product Specification Packaging Size : PP Bags Brand : NEERAJ Papad Type ; Masala Material : Moong Dal Flavour : Salty Color : Pale yellow Diameter : 1*1 M Size Of Papad : Small, Medium, Large Packaging Type : Box, Packet Minimum Order Quantity : 10 Kg Product Description To make masala papads, urad dal papads are used. Preferably the black pepper urad dal papad or kali mirch papad. I make these masala papads with lijjat papad. You can either fry or roast the papads. lime pickle are a common combination in Indian restaurants.The faster you eat the papadums after baking, the tastier they are. Dip them in a selection of sauces �?�¢?? mango chutney, mint yoghurt sauce and lime pickle are a common combination in Indian restaurants Additional Information Item Code : HG011 Delivery Time : 3-5 Working Days Production Capacity ; 100 Ton PM Packaging Details : As per client requirement
Dhania ka chawal or Dhana Dal is the core of the coriander seed. Once the outer shell is removed from the coriander seed it reveals a soft, fleshy inner core that is removed and used in making mukhwas or other recipes. Dhana dal is a very healthy ingredient & has a slight citrus & earthy flavour.
Urad dal scientifically known as Vigna mungo is a member of the Fabaceae family. It is an annual legume crop cultivated primarily in South Asia. There are different varieties of urad dal including whole urad dal split urad dal with skin split urad dal without skin and urad dal flour. Whole urad dal is the whole unsplit form with the black skin intact. Split urad dal with skin is obtained by splitting the whole urad dal but keeping the black skin on Split urad dal without skin is obtained by removing the black skin from the split urad dal Urad dal flour is made by grinding urad dal into a fine powder. Urad dal is an excellent source of plant based protein making it beneficial for vegetarians and vegans. Urad dal is a good source of iron an essential mineral for the production of red blood cells and prevention of irondeficiency anemia. Types of Urad Dal Whole urad Whole Urad dal is used more like a chili or stew than a soup or dal These lentil like beans have black skins covering creamy white interiors Whole urad dal derive their strong earthy flavor from the black skins Best when soaked for about 4 hours or overnight split washed white urad White Urad Dal is a whole or split urad with its skin removed These lentils are creamy white in color and have a milder flavor than whole Black Urad Dal It is very nutritious and rich in protein, WhiteUrad dal is very easy and quick to make and the addition of different tadkas makes this dal very flavorful and delicious. Specification of Faq Urad Dal Properties Values Limits Damaged Grain 40 Maximum Foreign Material : 1 Maximum Brown Seeds : 3 Maximum Sister Seeds : 3 Maximum Weevilled Seeds : 2 Maximum
Toor dal, also known as arhar dal or split pigeon pea, is a widely consumed pulse in many parts of the world, particularly in India, Southeast Asia, and Africa. Toor dal originated in India and has been cultivated for centuries as a staple food source. Toor dal is obtained by splitting and removing the outer skin of the pigeon pea, resulting in a yellow-colored lentil. The split dal is small, oval-shaped, and has a smooth texture. Toor dal is highly nutritious and provides several essential nutrients. Toor dal is a versatile ingredient and is used in a wide variety of recipes. It is commonly used to prepare dal, a popular lentil soup or stew in Indian cuisine. Toor dal has a mild, earthy flavor with a hint of nuttiness. It offers a subtle sweetness that adds depth to dishes. When cooked, it becomes soft, creamy, and easily blends with other flavors. Specification Properties Values / Limits Colour: Speckled, greeny-blue in colour. Flavour : Earthy, peppery taste, free from any objectionable flavours. Odour : Should be free from any objectionable odours and taints. Texture : Should be firm, free flowing Green Lentils and not joined together. Contrasting Colours : Max. 0.5% Stained : Max. 4.0% Heated : Max. 0.5% Peeled, Split & Broken : Max. 3.5% Other Damage : Max. 2.0% Total Damage : Max. 3.5% Ergot : Max. 0.05% Insect Parts : Max. 0.02% Stones : Max. 0.10% Other Foreign Material : Max. 0.2% Total Foreign Material: Max. 0.5%
Chana dal :- Chana dal is derived from processing raw Bengal gram and is a famous legume used in Indian foods. It is a native of Afghanistan and over the years has spread to other countries.
Chana Dal
Toor Dal
Moong Dal
Urad Dal
Price - Rs 245 Product Description A symphony of aromatic sweetness and golden lentils, exquisitely crafted to perfection. Indulge in the rich tradition of Indian sweets, sealed in every delightful bite. Net Weight Inside: 125 Gms Water to Be Added: 100 ml Rehydrated Weight: 225 Gms. (Approximately) Ingredients: Ghee, Skinned Split Green Gram (Moong Dal), Sugar, Milk, Almond, Pistachio, Cashew, Green Cardamom, Cinnamon Stick, Clove, Added permitted colour (sunset yellow) Caution: Contains an oxygen absorber for extra freshness, please remove it before preparing
Urad dal is also known as Split black lentils and Black gram dal. Split urad dal retains the skin and also has a strong flavour. Skinned and split urad dal is creamy white and somewhat bland. When boiled, the dal has an unusual mucilaginous texture.
Urad dal is a good source of proteins, carbohydrates, lipids, iron, and calcium. In addition, whole urad has dietary fibre, whereas urad dal (split urad) does not contain fibre. Among the phytochemicals, prominent phytochemicals present in urad dal are flavonoids and phenolic compounds.
The Masoor Dal lentils can be split or whole, and both types are used in Indian cuisine. The split and husked red lentils are called Dhuli Masoor Dal in Hindi. Split and husked lentils have an orange-pink color. However, the whole Masoor Dal with the husks have a dark brown color and thus called Brown Lentils.
