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It is a type of lentil that has light brown color on the outer side and orange color on the inside. It is very rich in protein, fibre, magnesium, zinc, and vitamin B. The easily digestible and palatable feature makes it an important ingredient in many dishes in Indian households. Sabut masoor daal, daal khichdi, curry, soups, and biryani can be made using whole masoor daal.
Green moong daal is also called split moong. It is an important ingredient in Indian households as it is easy to digest and has a soft texture. It takes very less amount of time to get cooked as a result of its split nature. The daal is split, not skinned. The cover of the green moong is not fully removed, so the green color is retained. Spitting of green moong daal is done in mills. The split moong is low in fat and rich in protein and fibre. It is used to make curries, daals, khichdi, and many more food items.
Split & Skinned Green Gram (Yello Mung Daal) Yellow moong daal is the second type of moong daal. It is spilt and skinned version of the whole moong beans known as green grams. This daal is rich in iron and potassium. It contains 348 calories, 1.2 fats, 24.5 protein, 8.2 fibre, 59.5 carbs. The moong daals are very rich in nutrition, it is beneficial for every age group. This daal is a very common ingredient in every household. It is used in making yellow daal, daal tadka, sambhar, daal khichdi, moong daal dosa, and many more dishes.
Split Bengal Gram (Chana Daal) In English Language, it is called split Bengal gram. Chana daal is not fully grown; it has been split and polished so that it can be consumed by us. It is extremely delicious and easily digestible. The most special feature of chana daal is that it is roasted and powdered to convert the daal into besan, which is also a very important and common ingredient. Apart from being converted to besan, it is also used in making soups, curries, rice dishes, sweet, savories salads,etc. the nutritional content of chana daal is also very high.
Urad daal is also called split black lentils and black gram daal. It has a strong flavor as compared to other daals. It is rich in protein, fats, carbohydrates, and vitamin B. The nutritional value of urad daal is 364 calories, 25 grams of protein, 62.58 grams of carbs, and 1.47 grams of fats. Furthermore, it is easily available in the market in pre-packed form in small quantities as well as bulk quantities. The famous dish known as Daal Makhani is made from urad daal. In addition to this, a variety of papad can be also made using this daal
Masoor daal is also known as red daal and in English language, it is called split red lentils. It is the most important part of meal in various parts of world, but most importantly in Indian subcontinent. The nature and texture of masoor daal is, it is split daal with no skin with smooth texture and smooth skin. This daal consist of 26% of protein, being the third highest level of protein. It is easily available in the marked in pre packed form in small and bulk quantities. Daal fry, daal khichdi, garlicky soup, and tikkis can be made from masoor daal
In English language, Rajma is known as kidney beans. These beans are brought from Mexico to Indian Subcontinent. It is served with rice (chawal). This Punjabi dish known as rajma chawal is very famous in Indian. Rajma contains high nutritional value which help in strengthening of bones, prevents cancer, regulation of blood sugar, and many more health benefits. There are various kind of rajma such as red rajma, black rajma, etc. amongst all the kind of rajma, red rajma is the most healthiest one.
In English language, moong is known as green gram. It is green in color, with a very smooth texture and very hard nature. It also has an inverted curve which looks like eye shaped. The main cultivation of green gram is done East, Southeast, and South Asia. There are many sweet and savory dishes that can be made from moong. Some of them are moong daal curry, moong daal, moong ka halwa, and many more dishes.
CHANA DAL, TUR DAL, MUNG DAL AND URAD DAL
Organic Green Gram : Product Code: Fwggooi Origin: India Product Description: The Green Gram (vigna Radiate), Alternatively Known As The Mung Bean, Is A Extensively Used In Indian Cuisine For Both Savory And Sweet Dishes. They Germinating Them In Water Using Artificial Light. Product Is Organically Produced And Processed According To Current Good Regulations Npop, Nop & Eec 834/2007
Chana dal's health benefits include being a good source of protein, fibre, and essential minerals, assisting in weight management, and boosting heart health. Also, with its rich and nutty taste, chana dal can be used in several flavourful meals.
Chana dal is a split lentil, also known as baby chickpeas, which is very popular in Indian Cuisine. It is highly nutritious, delicious and is used in both sweet and savory recipes due to its rich taste and aroma.
RED SPLIT LENTILS PARAMETERS SPECIFICATIONS Live Insects Should be free Total Damaged 7% Max Brokens 3% Max Discolour/Damaged Grains 10% Max Unhusked Grains 1% Max
Roasted Gram Without Skin refers to chickpeas (gram) that have been dry-roasted and have had their outer skins removed. Roasted Gram Without Skin is made by dry-roasting chickpeas until they become crunchy. After roasting, the outer skins are typically removed, resulting in a smoother texture. The removal of skins gives Roasted Gram Without Skin a smoother and more uniform texture compared to roasted chickpeas with skins.
Roasted Gram Split is arrived from roasted gram by splitting the gram into half. Dry roasted chana or whole black grams (chickpeas) are typically eaten as a snack in India. The nutritional data proves chana to be an amazing source of protein, fibre, folate, minerals and fatty acids.
Roasted Gram, also known as Roasted Chana or Bhuna Chana, refers to chickpeas (gram) that have been dry-roasted. Roasted Gram is made by dry-roasting chickpeas until they become crunchy and have a golden brown colour. The roasting process enhances their nutty flavour. Roasted Gram has a firm and crunchy texture, making it a satisfying snack.
Mosambi Chana is considered to be one of the earliest cultivated legumes. This is used to cook one of the versatile recipes of Indian cuisine, which has a smooth flavour. It is rich in minerals such as potassium, iron, calcium, phosphorous, magnesium, and molybdenum.
It is usually fried in oil before use to release its full flavour, which is similar to that of a combination of mustard and black pepper. It helps in treating diarrhoea and healing wounds. It is rich in antioxidants and works as an anti-diabetic.
Lentils are small, lens-shaped seeds from the legume family and are widely consumed across the globe. There are various types of lentils, including brown, green, red, yellow, and black lentils. Each variety has its unique flavour, texture, and culinary uses. Lentils are a rich source of plant-based protein, fibre, vitamins (such as folate and B vitamins), minerals (including iron and potassium), and antioxidants.
