Dals, one of the most prized ingredients in Indian cuisine, has a special place in Indian kitchens. Dals are served in a variety of ways in Indian kitchens, such as plain dal, with veggies and green leafy vegetables, or simply with aromatic tempering and ghee.
Dal is everyone’s favorite comfort food. While toor dal is the main ingredient in sambar for South Indians, Maharashtrians prefer amti dal, and Gujaratis prefer khati meeti dal, and each dish offers a distinct distant flavor, aroma, and taste.All dals are high in protein and have a diverse nutrient profile, making them ideal for vegetarians.
1. Toor Dal
Toor Dal, one of the most prized ingredients in Indian cuisine, has a special place in Indian kitchens. Toor Dals are served in a variety of ways in Indian kitchens, such as plain dal, with veggies and green leafy vegetables, or simply with aromatic tempering and ghee.
Toor Dal is everyone’s favorite comfort food. While toor dal is the main ingredient in sambar for South Indians, Maharashtrians prefer amti dal, and Gujaratis prefer khati meeti dal, and each dish offers a distinct distant flavor, aroma, and taste.
2. Chana Dal
Every Indian kitchen, whether in the north, south, east, or west, has chana dal on hand. It is used as the main ingredient in dishes such as dal and vada, as well as for tempering and masala preparation. It is also used to make payasam and other sweet treats in parts of South India. This tasty and convenient dal is also extremely nutritious.
Aside from its well-known benefits, such as its high protein content, chana dal has several other significant advantages. Take a look at why everyone, from healthy people, children, and pregnant women, to weight-watchers, diabetics, and those with high blood pressure, should include more chana dal in their diet, as well as fun ways to do so.
3. Urad Dal
Urad dal, also known as Split Black Gram, is a popular lentil in southern Asia, particularly in Indian cuisine. Urad dal, which is high in protein, fat, and carbohydrates, has a plethora of health benefits.
Furthermore, urad dal is one of the richest sources of protein and vitamin B, and it is also beneficial to women. This simple lentil is high in iron, folic acid, calcium, magnesium, and potassium, making it an ideal health food for pregnant women. Aside from its health benefits, urad dal is also known for pleasing everyone’s taste buds. Urad dal is a simple dish that can also be served as a side dish.
4. Masoor Dal
Masoor dal, also known as red lentils, is high in nutrients and has numerous health benefits. Masoor dal’s benefits have been recognized for centuries, and it has thus become an important part of Indian cuisine. A cup of masoor dal contains 230 calories, 15 grams of dietary fiber, and 17 grams of protein. There’s no denying that a bowl of masoor dal can satisfy the nutritional and dietary needs of an entire meal.
It has a variety of beneficial effects on one’s health and body. When it comes to preparation, it is quite simple, and it is also considered to be the most delicious of all lentils, owing to its tinge of sweetness. You can customize it to your liking by adding different spices. Because it is high in iron and protein, this dal is an excellent choice for vegetarians. As a result of its numerous nutritional and dietary benefits, it must be included regularly in a vegetarian diet.
5. Kulthi Dal
Natural plant-based remedies have historically been valued for their therapeutic effects, and medicinal plants have been valued for millennia and all over the world to prevent and treat ailments, particularly because they are safe, cost-effective, and less painful.
Kulath ki daal, also known as kulthi, is one such legume that has been discovered to play an important role in the treatment of kidney stone disease.
It is estimated that approximately 12% of the world’s population suffers from renal stones, also known as renal calculi. The importance of horse gram in folk medicine was well recognized as a potential therapeutic agent to treat kidney stones, urinary diseases, piles, common cold, throat infection, fever, lowering cholesterol levels and blood sugar levels, and so on. For the treatment of jaundice, horse gram water was prescribed.
6. Moong Dal
Moong/mung bean or green gram dal is a small, oval green bean that belongs to the legume family and is scientifically known as Vigna radiate. Moong bean is a one-of-a-kind legume that absorbs the flavors of other spices and herbs while remaining pure. It is one of the richest sources of plant protein and is available in a variety of forms, including whole, split, de-husked (yellow), and ground. Green gram dal has been used for food and medicine since time immemorial.
Mung beans are an excellent source of plant protein for vegetarians, as they contain high levels of essential amino acids such as phenylalanine, leucine, valine, lysine, and arginine. Essential amino acids are necessary nutrients that the body cannot produce on its own. One cup of boiled moong bean contains 14.2 grams of protein, as well as significant amounts of folate and iron, which help to boost iron levels and promote skin and hair health. It also contains essential nutrients such as manganese, magnesium, potassium, copper, phosphorus, zinc, and vitamins B1, B2, B3, B5, and B6.
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