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If you are grown as an Indian, then your typical day must be incomplete without Dals. Dals form an integral part of every Indian cuisine. Types of Indian dals will form a big list. And each dal is prepared in many different ways as every corner of India has a different method of making dal. For example, Arhar dal is used to make Khatti Meethi dal in Gujarat, Sambar in South India, and famous Punjabi Tadka dal in Punjab while each of these recipes has its own distinct taste, aroma, and flavour.
Though Dals are prepared in a variety of ways, they are a staple in every Indian cuisine. Dals form a lifeline of Indian cuisine. The benefits of dals are not limited to rich taste but they are loaded with many essential nutrients and vitamins.
Arhar dal aka Toor dal is the most common dal of every Indian household. This skinless split dal is yellow in colour and has a flat sickle-like shape. It is often served with rice as well as chapatis. Arhar dal is the quintessential ingredient and undoubtedly a perfect condiment to a tasty meal. Arhar dal is packed with several health benefits like:
Chana dal aka Bengal gram is another famous dal of Indian kitchens. It offers a delicious nutty flavour and when grounded, is known as Besan or Gram flour. The dal and the flour are used in a variety of lip-smacking food items like Dal-Vada, Rajasthan’s famous gatte ki sabji, besan ke laddoo, and many others. The health benefits of this delicious dal are as follows:
Masoor dal aka red lentil is reddish-orange in colour. It is used in varieties of dishes and is easy to cook. Masoor dal is widely acclaimed for its excellent protein content. Along with being protein-rich, Masoor dal offers the following benefits:
Another dal with which every part of India is familiar is Urad dal aka split black lentils. This dal is a star ingredient in delectables like dal makhani, papad, dosa, mendu vada and many more. It is very appetizing and slimy on the tongue. The benefits of urad dal are as follows:
One more dal from the list of famous Indian lentils is moong dal. It is mildly sweet and has an earthy flavour. It is eaten in snacks, stir-fried with salads, added to soups and curries, used in delicious sweets and in many other savoury dishes.
Mix dal is the blend of 5 commonly consumed dals i.e Moong dal, Urad dal, Chana dal, Toor dal, and Masoor dal. Having its origin in Rajasthan, mix dal is super rich in protein, fibre and nutrition. It has a unique flavour and delightful taste. Mix dal has health benefits of 5 different dals, which are as follows:
The earthy aroma, crunchy texture and subtle taste makes Moth dal aka Matki dal a widely enjoyed dal in Maharashtrian cuisine. After boiling, it is mixed with spices and vegetables to make a few of the famous dishes of Mumbai like Misal pav. This famous lentil from Maharashtra is now consumed in the entire India. The benefits of this light brown coloured dal are as follows:
Summing it up:
Three main pillars of a healthy body are enough nutrition, adequate protein, and fibre for good digestive health and dals have it all. Undoubtedly dals are an ideal ingredient for adding in curries, salads, soups, and sweets. They can be cooked easily in many different ways and are super delicious and healthy. Their high nutritional profile makes it beneficial to all.
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