Can you think of Indian food without dal? This humble kitchen staple will always be a crucial ingredient in our diet. Dal and pulses are also a pocket-friendly source of essential nutrients for millions of Indian households.
These little, protein-packed, and nutrient-rich dals can be cooked in many ways, depending on regional variations and individual tastes. As we have these dals and pulses on a fairly regular basis, we tend to take their benefits for granted.
Though pulses and dals are sometimes used interchangeably, there are a few differences between them.
‘Pulses’ refers to the dried seed that includes beans, lentils, peas, and other edible seeds. On the other hand, ‘dals’ are actually the split version of lentils. Dal, in Sanskrit, means ‘to split’. In essence, when a pulse is split into half, that is a ‘dal’. For example, Urad or Black gram becomes ‘urad dal’ when split into half. One clarification though, the thick soups and curries made with these dals are also called ‘daal’ in Hindi and other South Asian languages.
Along with staples like rice and flour, dal is a kitchen staple we cannot do without. Sometimes, taking advantage of this, some people mix the dals and pulses with harmful chemicals or other foodstuffs to earn a few extra bucks. This generally happens with dals and pulses that are sold loose.
Experts recommend buying organic pulses & dal, with this, you can be sure of their health benefits. For those who do not know how important these foods are, here are the benefits they need to know.
A few last words...
With these many nutritional benefits, we cannot afford to have a diet sans pulses and dals. Food habits aside, every household does include pulses and dals at least once a week. Those suffering from diabetes and other health conditions need to increase their intake of these nutritious super-foods at least 2–3 times a week. Having the right foods for a healthier lifestyle cannot be stressed further.
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