Keep Calm and Stay Fit With Masoor Dal

Keep Calm and Stay Fit With Masoor Dal

Pulses have been an inherent part of various cuisines, predominantly found in the diverse Indian subcontinent and considered a great source of proteins for vegetarians. The roots of Masoor Dal, also known as Puy Lentils, can be traced back to Egypt, as early as the 1600 BCE. Masoor Dal’s nutritional value and versatility makes it a popular choice for several dishes in the country.
The Low Calorie Lentil

The Low Calorie Lentil

Pulses have been an indispensable part of the Indian culinary journey since ages. They are an excellent source of protein for vegetarians. Their use has been mentioned in important historic texts, which emphasize specifically, the versatility and nutritious goodness of Moong Dal. Once cooked, the delectable aroma and smooth velvety texture of Moong Dal makes it a popular choice for everyday Indian cooking.
Organic dals naturally the healthy alternative

Organic dals naturally the healthy alternative

With people nowadays growing more and more conscious of what they eat and where is that food coming from, the response for organic foods is on the rise. Easily available these days, compared to the situation a few years ago, foods grown through organic farming methods are produced without the use of chemical fertilizers and/or pesticides.
One Unpolished Dal Many Dishes

One Unpolished Dal Many Dishes

Split Bengal gram, commonly known as Chana Dal, is consumed in all parts of India and has been used as a staple in a variety of Indian dishes. Apart from the customary dal preparation, the legume can be used in soups, curries or even in salads. Have it as a dry roasted snack, use it in tempering of South Indian dishes, club it with vegetables like bottle gourd or cabbage or turn it into a rich preparation to go with pakwans.