Collection: Staples

Moong dal is known as Green Gram (Split) and is known as the mung bean, maash ٫ mūng, monggo, or munggo and is a plant species in the legume family. Moong dal is a nutrient-rich food. It is enriched with minerals like potassium, magnesium, iron, and copper. In addition to this, it also contains folate, fibre, and vitamin B6. Rich in B-complex vitamins, this yellow dal helps break down carbohydrates into glucose and produce usable energy for your body

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Cooking Tip – Whisk the dal when cooked if you’d like the consistency of the dal to thicken instead of just using a spoon.

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Kabuli Channa is popularly known as Chickpea or Bengal gram. The seeds are high in protein. Garbanzo Beans common in Mediterranean diet found in two varieties, the small dark skinned beans known as desi Channa and large white skinned beans known as Kabuli Channa is nutty in taste and smooth texture when cooked. It is a complex carbohydrate which prevents surges of blood sugar and maintains your blood pressure.

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Cooking Tip – Soaking it for 24 hours will make the Channa double in size. Throw in a tea bag into the pressure cooker when boiling to get a rich brown Colour.

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Also known as Red lentils, or ‘laal masoor’ locally, this dal is known to help in controlling heart conditions as it contains folate which reduce the risk of heart disease. It is also helpful in reducing cholesterol and blood pressure levels. Being rich in Calcium and Magnesium, this dal is also good for overall bone development.

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Cooking Tip – It is best eaten in smaller quantities as it contains a good amount of calories.

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Known as Black Gram, Urad dal is also widely consumed with the shell removed in Indian cuisine. Most famous for being added to the ever-loved idli and dosa batters, this dal is also used to make a very rich and creamy North Indian dal preparation. Urad dal has excellent anti-oxidant properties making it beneficial for the heart, liver and kidneys.

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Cooking Tip – Urad dal can be ground into a powder and added to your atta to make rotis/chapatis at home. This increases the fibre content of the flour and aids in digestion.

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