Pigeon Peas (Toor Dal)
Pigeon pea, also known as arhar or toor dal is a yellow-colored lentil with one flat side and an oblong or oval in shape. It is the most popular and commonly used dal in Indian cooking.It has a slightly nutty flavor and creamy texture and is frequently eaten with flatbreads, rice, and vegetable curries. This specific dal is a fantastic source of protein, fiber, and good carbohydrates for vegans and vegetarians.
Red Kidney Beans (Rajma)
The kidney bean, also known as rajma, is shaped like a kidney and has a thick skin that is reddish brown in color. They are a good source of protein, fiber, and other essential vitamins and minerals.
It is typically included in a curry and tastes the finest when served with steaming rice. In addition, you may use it to make chillis, soups, burger patty, veg cutlets, and kebabs. All age groups enjoy this, so believe us when we say that.
Mung dal polished
Moong dal is a nutrient-rich food. It is enriched with minerals like potassium, magnesium, iron, and copper. In addition to this, it also contains folate, fibre, and vitamin B6. Rich in B-complex vitamins, this yellow dal helps break down carbohydrates into glucose and produce usable energy for your body.
Bengal Gram (Chana Dal)
Chana dal means "split and skinned chickpeas". It is made by splitting the kernels of chickpeas in half and polished. Chana dal has a nutty, subtly sweet, and earthy flavor. In addition to being delicious, chana dal is an incredible way to include more protein, and fiber in your diet.Chana dal is a staple ingredient in Indian cuisine, especially in regional cuisines of Eastern India, and is often used in dishes such as curries, rice, snacks, desserts, and tempering.
Red Lentils (Masoor Sabut) / (Masoor Dal)
Red Lentils are available in whole and split varieties. The whole red lentil is a brown-skinned, reddish-orange lentil on the inside. Split red lentils are reddish-orange split lentils without skin. It is another commonly used dal in Indian and Middle Eastern cooking and is very nutritious.
Red lentils are slightly sweet, earthy, and have a tender texture, and they are ideal for use in dal, curries, and soups. Whole red lentils can also be sprouted like mung beans. Red lentils cook really fast and are easy to prepare.
Green Gram (Mung or Moong Dal)
Whole Green Moong, also known as "Sabut Moong" are the small, oval-shaped green edible seeds widely used in South Asian cuisine. They have a soft texture and slightly sweet flavor.There are different varieties of moong dal. The first is a whole green bean, whereas the second is the split variety with and without skin on. The split moong beans with skin are also called split green gram (moong dal chilka), and without the skin are known as yellow moong dal (moong dhuli).
Black Matpe Beans (Sabut Urad)
Black Matpe Beans, also known as black gram, urad dal. These are little black beans, comparable in size to mung beans. They have a strong nutty taste and, after cooking, become somewhat sticky.Black gram is available in 4 varieties: Black matpe beans (sabut urad), skinless black matpe beans (urad gota), split urad dal with skin, and split urad dal without skin.Black matpe beans are regarded as one of the most potent and versatile lentils in the family of legumes. It is a probiotic ingredient that aids in the development of gut bacteria beneficial to digestion and health.Black gram is popular in North India and is a key ingredient in preparing tasty Dal Makhani. Besides that, you can also use it to make South India’s quintessential idli, dosa, vada, papad, and more. Split urad dal is also used for tempering.