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Masoor dal (red lentils) is a protein-rich, quick-cooking legume with a mild, earthy flavor. It’s a staple in Indian cuisine, used in soups, curries, and stews for its nutritional benefits.
Green moong dal (split green gram) is a nutritious, protein-rich legume with a mild, slightly sweet flavor. It’s commonly used in Indian dals, soups, and salads, promoting digestion and overall health.
Yellow split moong dal is a light, easily digestible lentil with a mild, slightly sweet flavor. Rich in protein and fiber, it’s commonly used in Indian dals, khichdi, and soups.
Toor dal (pigeon peas) is a protein-rich, nutty-flavored lentil widely used in Indian cuisine. It’s a staple for making dals, sambhar, and stews, offering essential nutrients and a creamy texture.
Urad dal (black gram) is a protein-rich lentil with a creamy texture and earthy flavor. Used in Indian cuisine for dals, idli, dosa batter, and curries, it supports digestion and energy levels.