Mogar (Sukhi Moong Dal) is made with split moong dal. Lentils are rich source of protein and this particular dal is very light and easy to digest. It cooks quicker when...
Skinned and split toovar is also, known as pigeon peas. It is a major source of protein and many other nutrients for vegetarians. It is the most widely-used form of...
Chana dal, or split chickpeas, is a dried, split pulse that plays an important part in South Asian cuisine. It is made by removing the outer layer of black chickpeas and then...
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...
There aren't any major differences between yellow and green split peas. They have similar flavours, nutritional content and cooking times. Yellow split peas sometimes have a milder flavour than the sweeter green peas. hearty comfort food....
Urad dal, also known as Split Black Gram, is one of the famous lentils used in the southern part of Asia, especially in Indian cuisine. Rich in protein, fat and...
