5 Types Of Lentils And Their Benefits
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An Indian meal is rarely satisfying if there isn't at least one ladleful of dal on the table. It's one of the ingredients that Indian cuisine can use the most creatively. Even while the most common varieties are used pretty much everywhere, each region of India has its own preferred selection of dals, and each dal is made uniquely. For instance, in South India, arhar dal is used to make sambhar, amti dal in Maharashtra and khatti meethi dal in Gujarat. And since each of the three has a unique flavour, they cannot be compared. There are a huge number of options available when it comes to Indian lentils. Even more so, they are highly dissimilar from one another in terms of where they are typically cultivated, their taste, how they are prepared, and many other factors. Indian lentils are said to be very nutritious and offer a wide range of health advantages. They are said to be foods that are simultaneously delightful, nutritious, satisfying, and healthful!

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Urad Dal

This dal is known as black dal when whole, and white dal when it is skinned and split. And black urad is certainly the main ingredient of Dal Makhani. Bondas, papads, medu vada, a type of payasam, and even dosas are all made with urad. It usually feels slimy on the tongue and has a highly earthy flavour. The white urad is also used in Bengal to prepare the delectable Biulir Dal, a dish that is both delicious and easy to prepare. Urad dal is a good source of protein, improves digestion, and lowers cholesterol.

Chana Dal

Chana dal is rich in essential molybdenum minerals. They are also an excellent source of soluble fibre, manganese, copper, protein, folate, phosphorus, potassium, and supplement B1 and B5. In India, split chickpeas are a common ingredient in the food. Chana dal is a staple ingredient in many well-known Indian dishes, including chana dal pulao, chana dal kofta curry, cutlets, and dal, which can also be fried and enjoyed as a snack. 

Masoor Dal

One of the most popular pulses in Indian cooking is probably masoor dal. The Bengali bori/bodi made with Masoor dal is a delicious addition to vegetable and even seafood curries. Masoor dal is an excellent source of potassium, iron, fibre, vital amino acids, protein, and vitamin B1. It also helps to decrease cholesterol and regulate sugar levels.

Whole Moong Dal

These legumes have a delicious flavour and taste. The nutritional value of moong beans is very high. It is one of the greatest legumes to eat when you're feeling under the weather or want a quick and easy dinner because it is a good source of protein. Additionally, moong beans are a wonderful source of fibre, which aids in healthy digestion, weight loss, feeling fuller for longer, and general health. You can make moong pulao, moong chat, sprouting moong chat, boiled moong curry, and much more with this lentil.

Toor Dal

One of the most common lentils used in Indian cookery is split pigeon peas, generally referred to as toor dal. It is the main ingredient in the unique dish Pooran Poli. Pigeon peas are very nutrient-rich because of the high levels of protein, fibre, iron, calcium, and carbs they contain. Folic acid, which is crucial for the development of the foetus during pregnancy, is also abundant in toor dal.