Additional information
| Weight | 1 kg |
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Urad Dal commonly known as black gram, black lentil, adad and in Sanskrit Udida is a little black seed with a white interior. It is rich in dietary fibre and protein, when cooked is sticky and is a heavier dal compared to other lentils but tastes entirely different. It has also been eaten in India for thousands of years as it has an addictive flavour and comforting to the stomach when fermented and then cooked. Urad has an earthy and unique flavour and an unusual pasty texture and when cooked turns soft and when fried turns crispy. It is very rich in nutrition of all kinds.
Mung beans, a type of small, green legume in the same plant family as peas and lentils, is a high source of protein, fiber, antioxidants and phytonutrients. Although in most parts of the world they are less popular than other bean varieties, like chickpeas or black beans, mung beans have some huge health benefits to offer. It prevents anaemic and improves the overall blood circulation in the body.
Toor Dal is a popular dal in our country mostly because of its flavor. Prepare dal fry or sambhar, puranpoli or a sweet-sour dal, it completes the Indian dish with its distinctive inherent flavor, smell and nutrition. This slightly syrupy, nutty flavored lentil is easily digestible.
Tool Dal is one of the best sources of protein and are free of fat and cholesterol. They are rich in vitamins and minerals such as iron, potassium, calcium &magnesium. The high fibre content makes them very nutritious.
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© 2021 JAYA IDEAL ENTERPRISE PRIVATE LIMITED. All rights reserved.
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