If dal is not served with a home meal, it is usually not satisfying. It can be used in a lot of different ways in an Indian kitchen. Take masoor dal, for example, and you can cook it at least five different ways. And that, too, is a very low estimate. Even though the most common dals are used pretty much everywhere in India, each region has its favorite kind, and each one is made differently. For example, South India’s sambar is made with arhar dal, Maharashtra’s amti dal, and Gujarat’s famous khatti meethi dal. And they all have different tastes, so they can’t be compared. On the other hand, masoor dal is used to make the body (dried lentil dumplings) in Bengal, as well as halwa in north India, Pakistan, and other places.
Dal is one of the best-known ways for vegetarians to get protein. It also has a lot of other benefits that we’ll talk about as we go along. But if you drink too much of it, you need to be careful. Dals also cause our bodies to make uric acid, which can be harmful to our bodies if we eat too many of them. So be kind to them. Now, let’s start by naming some of the dals we use most often at home. Before moving further, we are one of the most reliable and affordable Lentils suppliers and Peas suppliers in town. How many lentils can you name without having to think too hard? Let’s start:
Here are 8 kinds of lentils and what they can do for you.
Green moong, also called green gram, is one of the most versatile pulses. It can be made into a simple dal, but it can also be used to make sweets. In addition, green moong sprouts are a great way to get protein. They can be bought whole, split, with or without the skin. Manganese, potassium, folate, magnesium, copper, zinc, and vitamin B can be found in them. Also has a lot of fiber.
People usually call this one “black dal” when it’s whole, and “white dal” when it’s skinned and split. And yes, the black urad is what makes Dal Makhani stand out. Urad is also used to make dosas, bondas, papads, medu vada, and a type of payasam. It tastes like dirt and often feels slimy on the tongue. In Bengal, the white urad is also used to make a dish called Biulir Dal, which is easy to make and tastes great. And fennel is a unique ingredient in this recipe because it makes the flavor better. Urad Dal makes digestion better, is a good source of protein, and keeps cholesterol in check.
Masoor dal is probably one of the most common pulses in an Indian kitchen. Bengali bori/body, made with masoor dal, goes well with vegetable and fish curries. And it’s really easy to make. Masoor dal has a lot of protein, essential amino acids, potassium, iron, fiber, and vitamin B1. It also helps control sugar levels and lower cholesterol.
Arhar dal, which is also called Pigeon Pea, is one of the most common things used in an Indian kitchen. Making Gujarati khatti meethi dal is one of the best ways to cook it.
The lobia, which is also called cowpea or black-eyed pea because of the small black spot on the white dal, is thought to have come from West Africa, Lobia is cooked in many different ways in Asia and other places. In Vietnam, it is used to make a dessert called Che Dau Trang, in which the peas are cooked with coconut milk and sticky rice. It is also used to make beans and rice in Trinidad and Tobago. In India, it is made in a way that is similar to how other dals are made. Good for your health: Lobia is a good dal to eat if you’re trying to lose weight because it’s full of protein and fiber. It also keeps cholesterol levels from going up and down and keeps them low.
Matar, or dried peas, can be used for almost anything. And most of the recipes for this dal are the simplest. Ghugni is one of the best-known street foods in Kolkata. It is also made at home as a snack in the evening. You could use either the yellow or the green ones. It’s a winner when served with fluffy luchis. Good for your health: High in both protein and fiber. It is also a good source of manganese, copper, folate, Vitamins B1 and B5, and potassium.
His dal is also called Bengal gram, channa dal, and Garbanzo beans. There are two kinds: the smaller ones with dark skin are called Kala chana, and the bigger ones with white skin are called Kabuli chana. You can cook it in many ways, and you can add its sprouts to a salad. Making hummus with Kabuli chana is one of the best ways to eat it because it is so healthy. Good for your health: It is high in folate, molybdenum, manganese, copper, fiber, protein, iron, and zinc, and can help reduce inflammation.
Not everyone likes the horsegram or kulthi. Even if it is underrated, it does have some good points. If you use it to make rasam, you’ll get warm right away on a cold night. Good for your health: It has the most calcium of all the pulses. It is also high in protein, and low in fat, lipids, and sodium, which makes it good for people with diabetes or who are overweight. It is, however, full of carbs.