Chane Ki Daal

Moong ki Daal

History yields some very interesting facts about daal. Lentil dishes have been known to Indians since very early times. Archaeological evidence indicates that the Indian daal made its first appearance in the Indus Valley Civilization, where lentils – of all kinds – were a staple food.

Masoor Ki Daal

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. It does not need soaking prior to cooking as it is a soft dal and cooks quickly. When cooked, masoor dal turns a soft golden colour and has a pleasant earthy flavour. With 26 per cent protein, these lentils have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp.