Toor dal or arhar dal is a rich source of protein, carbohydrates and fibre. This humble pulse facilitates to meet your daily demands of iron and calcium. Besides these, toor dal is an incredible source of folic acids which is essential for fetal growth and prevents the birth defects of the new-born

Makes tasty dal tadka Easy to cook High protein content Makes healthy khichadi Dhansak ingredient

Makes tasty dal tadka Easy to cook High protein content Makes healthy khichadi Dhansak ingredient

Organic Tattva’s Urad Dhuli retains the characteristic texture of the dal and the organic freedom from pesticides and additives.

Urad dal is also known as Split black lentils and Black gram dal. Split urad dal retains the skin and also has a strong flavour. Skinned and split urad dal is creamy white and somewhat bland. When boiled, the dal has an unusual mucilaginous texture. ... In south Indian cuisine, urad dal is also commonly used for tempering.

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.