Healthy Dal Varieties of India

22 Jan,2024

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Since this dal is unhusked, it gets cooked easily without waiting long to get soaked.

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Split Yellow Moong Dal

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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Whole Green Moong Dal

This brown-skinned lentil is filled with fibre and makes your dal protein-rich.

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Whole Masoor Dal

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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Split Orange Masoor Dal

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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Whole Black Urad Dal

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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Split Black Urad Dal

You can make the popular South India Medu Vada and North Indian Dahi Vada with this dal variety.

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Whole White Urad Dal