Pack of Five Dal (Toor Dal, Masoor Dal, Chana Dal, Moong Dal Chilka, Urid Dal) - 500gX5

ABOUT PRODUCT

Toor dal is the most widely used dal in India. This ochre-coloured split pea has a slightly sweet, nutty flavour. It can be used in dals and is a main ingredient in traditional South Indian sambar and rasam soup. Be sure to soak dal for 3 to 6 hours before use.

Masoor dal is an important part of the diet in many parts of the world, especially in the Indian subcontinent, which has a large vegetarian population. It is basically split lentil without skin and is red in colour. 

Chana dal comes from black chickpeas (kala chana). They are split and the outer husk is removed. These lentils are also powdered to give besan or gram flour. The flavors & taste of this Chana dal fry is North Indian and the preparation is like the way we make in Punjabi households.

Chilka moong dal is known as split green gram with skin in English. In Gujarati, it is known as fotra wali mag ni dal (fotra=chilka, mag=moong). Moong dal is one of the easiest lentils to digest. It comes in three varieties — whole (sabut moong dal, whole green gram); split but not skinned (chilka moong dal or split green gram) and skinned (moong dal, green gram). 

Urid dal, also known as urad dal or Ulutham Paruppu, are black lentils that have been split and skinned. A common and popular legume in South Asia, they are used for making dal, poppadums, soups and dosas, the crisp pancakes of southern India.