Collection: Staples

Toor dal is the local name of pigeon peas. Toor dal has many different names in different parts of India. It is also called Arhar dal in Hindi, Adhaki in Sanskrit, and Tur in Bengali. It is a fundamental part of Indian cooking and staple food among vegetarian families in India. Toor dal is a rich source of proteins and fibres while low in calories. It is also known to aid people with high levels of diabetes and cholesterol by decreasing the blood sugar levels and the LDL (Bad Cholesterol) levels.

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Cooking Tip – Do not cook your dal with any acid (tamarind) as the acids prevent the dals from breaking down into a mushy state.

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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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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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Our well-loved Kidney Bean, the red rajma dal is different from the Chitra Rajma, which is light brown and has a speckled appearance. This red rajma is best used for making the traditional ‘Rajma Chawal’ dish in North India. Rajma is known to help people suffering from Type 2 diabetes in reducing their sugar levels over a long period.

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Cooking Tip – It is advisable to use a pinch of hing (asafoetida) or ajwain (carom seeds) while cooking the dal to counter any bloating one may feel after eating this dal. Also, soaking the dal and replacing the water every few hours will allow the beans to absorb the flavours of the masalas more.

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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 bllood 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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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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