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Dal is an important part of Indian cuisine. It can be consumed with rice, chapatis, naans, etc. Indian cuisines are generally resisted with a huge use of dals in their everyday meal.

Some of the most consumed dal are:

Moong Dal: Alternatively known as the Green Gram is one of the low carb pulse available. Good source of Protein and Dietary Fibre. Can be used to prepare Moong Dal soup, khichdi, etc.

Urad Dal: Also known as Black Gram is a rich source of Protein, Fibre and Vitamin B. Improves digestion, boosts energy and mineral density. Extensively used in culinary preparations like dosa, idli, and papad.

Masoor Dal: Also known as red lentils is a rich source of Protein, Vitamin B1 and Folic Acid. It is very soft and cooks quickly. It is always cooked in form of curry and is served roti and rice.

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