We in India, eat a variety of Dals since ages. Our Indian cuisine seems incomplete without dal. A complete platter in India includes dal as one if its main course. Dals are the most abundant source of proteins. A majority of the Indians are vegetarians, different types of dals provide them different dal recipes to be had daily. Some of the dals are more beneficiary than others an hence needs to be consumed in comparatively higher proportion. The beneficial effects of the dal arise out of its nutritive value.
Let u quickly have a glimpse of 5 dominant variety of dals commonly found in every nook and corner of India.
The dark yellow colored toor daal or the Arhar Dal which is found to be present in almost every door of the society. This is one of the most popular dals prevalent in the Indian community since ages. The dal is rich in complex dietary fibers. These fibers facilitated the absorption of other essential nutrients and vitamins as well as aids in digestion. As a result of proper digestive system maintenance, the dal regulates the bowel activities monotonously. The folic acid content of the dal makes it favorable for the pregnant women to consume on a daily basis.
Moong dal is identified by their bright yellow color. Mostly this dal is eaten skinned, i.e., the outer husk or the coating of the dal is removed off. The moong dal is smoothly digestible. The fat content of the dal is zero percent. For this purpose, the diet conscious people are advised to replace their regular toor dal with the alternative of moong dal. The moong dal is a rich source of water-soluble fibers and hence facilitates in lowering the bad cholesterol level from the body. The reduced LDL cholesterol indirectly saves the person from the risk of cardiac strokes. Today the moong dal price has risen due to its comparatively higher nutritive value as compared to the toor dal.
Urad dal is commonly known as the Idli batter and dosa batter dal. The urad dal is a rich source of proteins and vitamins. Besides this, the urad dal is also considered to be a nutritive source of iron and dietary fibers. The regular consumption of the urad dal aids in monitoring the systems iron levels helps in improvising the digestive system and puts a check on the increasing cholesterol.
The chana dal is also known as the Bengal Gram Dal. This dal is a rich source of dietary proteins. Additionally, the dal also contains the other minerals in trace amounts such as manganese, copper, etc. The chana dal or Bengal gram dal is mostly recommended for diabetic patients.