India is a home to so many varieties of dals- moong, tuvar, urad, chana, masoor and more. Hands down, dal is one of the top-most comfort foods, whether the Khichdis, soups, sprouted way or the usual way. We Indians cannot survive without a piping-hot bowl of dal along with some steamed rice in our lunch thalis for sure. Apart from the difference in shape, size, colour and taste, these dals carry exclusivity in their preparations all over India. But, nevertheless all these dals have great health benefits and are great in taste too.
Check out the individual benefits and some fabulous recipes with 5 of our favourite dals!
Toor dal is an excellent source of energy for the body in the form of complex carbohydrates. High in dietary fibre, with negligible cholesterol and good quantities of folate and iron toor dal is a healthy meal option especially for pregnant women.
This simple Maharashtrian staple is as delicious as it is simple to prepare. Just serve it along with some steamed rice and this flavorful dal requires no other accompaniment.
When the green skin is removed from moong beans what you get is tiny yellow moong dal grains and this kind of dal does wonders for your skin and hair. A paste of moongdal and milk applied on the skin for a couple of minutes can effectively heal dry skin, prevent acne and get rid of unwanted tans. Moong dal is also a dieter’s best friend because of the low calorie content in it.
This delicious recipe brings together two favourite mithais. Moong dal halwa and gujiya in a brand new baked avatar - this is festive food.
It is one of the richest sources vegan proteins and the high folate content helps keep diabetes at bay and promotes effective digestion. Nothing but young chickpeas that have been split and polished, chana dal is also ground to make besan or gram flour which is a very important ingredient in the Indian kitchen.
This recipe is by Chef Ranveer Brar and we love the fabulous combination of pineapples and chana dal and the Indian flavours of this firang looking dessert.
With and without the skin, split and whole there are more than a couple of ways you can eat this lentil. With a slight sticky texture once cooked, urad dal causes the production of highly valuable short chained fatty acids in the digestive tract which help in the breakdown of food better. This is also the dal that goes into making scrumptious south Indian delights like idlis and dosas.
Whole wheat flour dough stuffed with a cooked spiced urad dal filling and pan fried with a touch of ghee. Can be eaten any time of the day – breakfast, lunch, snack or dinner.
Part of an inexpensive protein rich diet masoor dal or red lentils not just add plenty of gorgeous colour to your plate but loads of nutrition too. High fibre content prevents rise in blood sugar levels and antioxidants in it help build up immunity and prevent certain types of cancer.
Full of flavour from fragrant Indian spices this mixture of masoor dal and mutton mince tastes equally great with rice as it does with any type of bread.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.