Dal
If you are grown as an Indian,
then your typical day must be incomplete without Dals. Dals form an integral
part of every Indian cuisine. Types of Indian dals will form a big list. And
each dal is prepared in many different ways as every corner of India has a
different method of making dal. For example, Arhar dal is used to make Khatti
Meethi dal in Gujarat, Sambar in South India, and famous Punjabi Tadka dal in
Punjab while each of these recipes has its own distinct taste, aroma, and
flavour.
Though Dals are prepared in a
variety of ways, they are a staple in every Indian cuisine. Dals form a
lifeline of Indian cuisine. The benefits of dals are not limited to rich taste
but they are loaded with many essential nutrients and vitamins.
SOME COMMONLY CONSUMED DALS AND
THEIR HEALTH BENEFITS ARE AS FOLLOWS:
1) ARHAR DAL:
Arhar dal aka Toor dal is the
most common dal of every Indian household. This skinless split dal is yellow in
colour and has a flat sickle-like shape. It is often served with rice as well
as chapatis. Arhar dal is the quintessential ingredient and undoubtedly a
perfect condiment to a tasty meal. Arhar dal is packed with several health
benefits like:
>It has many nutrients like
protein, potassium, iron, magnesium, and Vitamin B.
>It boosts digestive health
and aids in weight loss.
>Maintains blood cholesterol
levels.
>It is a good source of folic
acid and is often advised to pregnant ladies to prevent neural tube birth
defects in an infant.
2) CHANA DAL:
Chana dal aka Bengal gram is
another famous dal of Indian kitchens. It offers a delicious nutty flavour and
when grounded, is known as Besan or Gram flour. The dal and the flour are used
in a variety of lip-smacking food items like Dal-Vada, Rajasthan’s famous gatte
ki sabji, besan ke laddoo, and many others. The health benefits of this
delicious dal are as follows:
>Chana dal is heart-friendly.
>It is a natural immunity
booster.
>Lowers blood sugar
>Has inflammatory properties.
3) MASOOR DAL:
Masoor dal aka red lentil is
reddish-orange in colour. It is used in varieties of dishes and is easy to
cook. Masoor dal is widely acclaimed for its excellent protein content. Along
with being protein-rich, Masoor dal offers the following benefits:
>Masoor dal is a boon for
diabetic patients as it reduces glucose in the blood.
>Owing to its high fibre
content, it is a good option for weight loss and a proper digestive system.
>It promotes skin health,
fights anti-ageing, acne and pimples. It also strengthens bones and teeth.
>It has an abundance of
protein, minerals and antioxidants that boost immunity.
4) URAD DAL:
Another dal with which every part
of India is familiar is Urad dal aka split black lentils. This dal is a star
ingredient in delectables like dal makhani, papad, dosa, mendu vada and many
more. It is very appetizing and slimy on the tongue. The benefits of urad dal
are as follows:
>It helps in promoting new
blood cells.
>Reduces diabetes.
>It has a good source of
energy.
>Eases pain and inflammation.
5) MOONG DAL:
One more dal from the list of
famous Indian lentils is moong dal. It is mildly sweet and has an earthy
flavour. It is eaten in snacks, stir-fried with salads, added to soups and
curries, used in delicious sweets and in many other savoury dishes.
>It is easily digestible, so
it is added to the diet plans for sick persons.
>Aids in proper blood regulation.
>Due to its high nutritional
content, it’s very good for pregnant ladies.
6) MIX DAL:
Mix dal is the blend of 5
commonly consumed dals i.e Moong dal, Urad dal, Chana dal, Toor dal, and Masoor
dal. Having its origin in Rajasthan, mix dal is super rich in protein, fibre
and nutrition. It has a unique flavour and delightful taste. Mix dal has health
benefits of 5 different dals, which are as follows:
>Mix dal is an excellent
source of protein for vegetarian people.
>It has high folate content.
>Its high fibre presence helps
in lowering cholesterol levels.
>Its intake is very good for
digestive health.
7) MOTH DAL:
The earthy aroma, crunchy texture
and subtle taste makes Moth dal aka Matki dal a widely enjoyed dal in
Maharashtrian cuisine. After boiling, it is mixed with spices and vegetables to
make a few of the famous dishes of Mumbai like Misal pav. This famous lentil
from Maharashtra is now consumed in the entire India. The benefits of this
light brown coloured dal are as follows:
>It is a household remedy for
iron deficiency anaemia.
>Maintains blood sugar and
blood pressure levels.
>Satisfies hunger and keeps
the digestive system healthy.
Summing it up:
Three main pillars of a healthy
body are enough nutrition, adequate protein, and fibre for good digestive
health and dals have it all. Undoubtedly dals are an ideal ingredient for
adding in curries, salads, soups, and sweets. They can be cooked easily in many
different ways and are super delicious and healthy. Their high nutritional
profile makes it beneficial to all.