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.
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
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.
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.
Organic Urad dal is rich in protein, and carbohydrates, and vitamin B, and minerals like magnesium, iron, potassium, phosphorus.
BENEFITS:-1. Boosts bone mineral density 2. Good for Diabetic patients 3. Boosts energy 4. Enhance heart health 5. Anti-Aging properties 6. Improves Digestion.
USES:-Urad dal is one of the most commonly found lentils in every Indian kitchen. It is used in various culinary recipes like Dosa, vada, and papad but most commonly it is used to make dal.
Organic Urad dal is rich in protein, and carbohydrates, and vitamin B, and minerals like magnesium, iron, potassium, phosphorus.
BENEFITS:-1. Boosts bone mineral density 2. Good for Diabetic patients 3. Boosts energy 4. Enhance heart health 5. Anti-Aging properties 6. Improves Digestion.
USES:-Urad dal is one of the most commonly found lentils in every Indian kitchen. It is used in various culinary recipes like Dosa, vada, and papad but most commonly it is used to make dal.
Organic Urad dal is rich in protein, and carbohydrates, and vitamin B, and minerals like magnesium, iron, potassium, phosphorus.
BENEFITS:-1. Boosts bone mineral density 2. Good for Diabetic patients 3. Boosts energy 4. Enhance heart health 5. Anti-Aging properties 6. Improves Digestion.
USES:-Urad dal is one of the most commonly found lentils in every Indian kitchen. It is used in various culinary recipes like Dosa, vada, and papad but most commonly it is used to make dal.
