Top varieties of dal every kitchen should stock
What's the story
A well-equipped kitchen is incomplete without varieties of dal, the staple of Indian cuisine.
Dal not only offers a rich source of protein but also adds depth and flavor to myriad dishes.
Here are some essential dal varieties that should grace your pantry.
Let nutrition meet the taste, and your meals elevate to new heights with the inclusion of these versatile pulses.
Toor dal
Toor dal
Toor dal, also called pigeon pea lentils, is a staple in Indian cuisine. Its nutty flavor and versatility make it a favorite for dals and soups.
Packed with protein, fiber, and essential nutrients, toor dal not only adds a delicious depth to your dishes but also contributes to a well-balanced diet. Incorporate this dal at least in one of your meals daily.
Moong dal
Moong dal
Enter the world of moong dal, the petite green gram with a delicate taste.
Whether you enjoy it split or whole, moong dal is a nutritional powerhouse, rich in protein, vitamins, and minerals.
Its quick cooking time makes it perfect for dal soups, curries, and even sprouts.
Savor this versatile dal for its flavor, health and wellness benefits.
Urad dal
Urad dal
Urad dal, or black gram, brings a creamy texture and earthy taste to your dishes.
Commonly used in dishes like dal makhani, this dal is a protein-packed choice that also delivers a good dose of iron and other essential nutrients.
Elevate your culinary creations with the unique richness that urad dal brings to the table.
Masoor dal
Marsoor dal
Meet marsoor dal, the red lentil variety that adds a vibrant hue to your meals.
Beyond its appealing color, marsoor dal boasts a mild, slightly sweet flavor.
This dal is not only quick-cooking but also an excellent source of protein, making it a valuable addition in your kitchen.
Explore the endless possibilities as you embrace marsoor dal in your cooking repertoire.