Healthy Dal Varieties of India

22 Jan,2024 Credit: Google Images

Split Yellow Moong Dal

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Whole Green Moong Dal

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Whole Masoor Dal

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Split Orange Masoor Dal

[{"selector":"#anim-35fff849-fe01-4e1f-9b6d-12ca1f9e50a9","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7b4aee55-4a69-40af-b014-0229d84f1a2c","keyframes":{"transform":["translate3d(0px, 236.91354%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3b973242-f0aa-49a5-910c-aa814ee67fb4","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b98c942f-81a5-4298-91b7-a4132966602e","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c95bbc5a-d8ba-44cd-ad01-bc00fff25b8b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f7667b79-76aa-4264-ac5c-35e690a4e915","keyframes":{"transform":["translate3d(0px, 836.20085%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a99ca1af-9fcc-45b0-a11d-8d6bb43ac0c8","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-10983184-59b2-4314-8cf7-b9e1ee0fd810","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 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. Credit: Google Images

Whole Black Urad Dal

[{"selector":"#anim-113bac29-1794-4c4e-aea4-3918d2bf9132","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d2eac09b-914e-4973-8bde-3a22d57b9208","keyframes":{"transform":["translate3d(0px, 224.97540%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b04620dc-6cbd-4053-8892-d51ad2829012","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-018ad3b7-a8b8-4800-802d-b45ab75d7c12","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c9e3e869-cba8-4ec6-a53e-1f0293a54adf","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-611a1283-08ca-4ca9-ba72-70c391c12e1b","keyframes":{"transform":["translate3d(0px, 936.20105%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b217ed3b-1f89-4232-af78-21bb4e34f480","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f08f4686-13a2-4462-bf5c-4afc32bcc137","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 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. Credit: Google Images

Split Black Urad Dal

[{"selector":"#anim-73797aac-4034-49a4-b38d-0962e8ba63fe","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-abadec0a-7128-493d-8eaf-358f6740d5a3","keyframes":{"transform":["translate3d(0px, 224.97540%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7241b402-c4f6-4ce7-9a13-2a7b7c2a4270","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7f6c1183-b74a-413e-abbe-e59e36e61a38","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5abbb717-af81-486f-bd48-e4e7d92bb403","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bac1becf-5364-4b1f-b7ee-9aaec4c69db0","keyframes":{"transform":["translate3d(0px, 936.20105%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fc40b6ed-79f1-445e-b019-740390c55f8e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ed27dd9c-e376-4d6d-b87c-3f7e2c6b7cef","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 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. Credit: Google Images

Whole White Urad Dal

[{"selector":"#anim-32cc7a48-0a26-4d65-8c08-fa5ee6d5faeb","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-efa3fa1f-7fc4-4f5c-af41-8baeff4d1498","keyframes":{"transform":["translate3d(0px, 304.73842%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5388dea1-692c-494e-a977-15b350156bf6","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-67120985-35c9-4323-a3bd-1a917f1d7a70","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e3d777d6-48a8-4750-81fd-98446031dd79","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-585b8671-a0ce-4d81-b599-74936b7241d8","keyframes":{"transform":["translate3d(0px, 820.07185%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-be77ea50-26b7-488a-b3bb-2da30913c277","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b384afb7-43b6-4e63-ba62-9274abf782fc","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] You can make the popular South India Medu Vada and North Indian Dahi Vada with this dal variety. Credit: Google Images

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