22 Jan,2024
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Since this dal is unhusked, it gets cooked easily without waiting long to get soaked.
Credit: Google Images
Packed with plenty of essential nutrients – like protein, manganese, magnesium, fibre, and more – whole green moong dal is a powerhouse of nutrition without it being heavy on the stomach.
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This brown-skinned lentil is filled with fibre and makes your dal protein-rich.
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The split orange masoor dal is the de-husked version of the whole masoor dal. This dal variety is quick to cook and easy to make.
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Black colour on the outer layer and white in colour in the interior, whole black urad dal is a dal variety filled with fibre and must be soaked overnight before cooking.
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The split black urad dal is a split variation of whole black urad dal and is best used for dishes that need to ground these grains for making a batter.
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You can make the popular South India Medu Vada and North Indian Dahi Vada with this dal variety.
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