It contains protein and iron
Gram dal refers to split and skinned chickpeas, commonly used in Indian cuisine. It is a good source of protein, fiber, and minerals, making it a nutritious addition to meals. Gram dal is often used in dishes like curries, soups, and salads.
Moth dal, also known as moth beans, is a type of legume native to India and widely used in Indian cuisine. It is small, brownish-green in color and has a nutty flavor. Moth dal is rich in protein, fiber, and other essential nutrients, making it a nutritious addition to various dishes. It is often cooked in curries, salads, or used in traditional recipes like dal and stir-fries.
Yes, toor dal and arhar dal are the same. Arhar dal is the Hindi name for pigeon pea, while toor dal is the common English term used for this lentil in India. Both names refer to the same type of lentil.
Mixed dal is nothing but a few different types of dal put together to provide you with a wholesome, nutritious and tasty meal. Mixed dal is available in the market mainly consists of Arhar dal, Moong Chilka, Chana dal, Masoor Malka Split and Urad Black Split. These dals are packed with minerals like potassium, magnesium, iron, and copper. In addition to this, they also contain folate, fiber, and vitamin B6, apart from loads of high-quality protein. I picked up a pack of organic mixed dal from Organic Tattva and I must tell you, the flavours are rich and they also retain their nutritional values. If you’re looking for mixed dal, I’d suggest choosing Organic Tattva.
Chana dal, also known as split chickpeas, is a type of legume made from the dried seeds of the chickpea plant. It is commonly used in Indian and South Asian cuisine, often featured in dishes like dals, soups, and curries. Rich in protein and fiber, chana dal is not only nutritious but also has a slightly nutty flavor and a firm texture when cooked. It can be used in various forms, including whole, split, or ground into flour.
dal is a lentil
On Dal died in 590.
Dal Orlov's birth name is Orlov, Dal Konstantinovich.
Oleg Dal's birth name is Dal, Oleg Ivanovich.
When dal is treated with HCl, the color of the dal may change to pink or red, indicating the presence of tannins in the dal. This color change is due to the reaction between tannins in the dal and the acid in the HCl.
The scientific name of moong dal is Vigna radiata.
Dal means decalitre 1 dal (1 decaliter) = 10 liters