Make These 5 Dals Part of Your Daily Diet

Make These 5 Dals Part of Your Daily Diet

Make These 5 Dals Part of Your Daily Diet

Make These 5 Dals Part of Your Daily Diet

In India, a bowl of dal is part of all meals. Pulses and dals are widely used to prepare different types of dishes. Often, a spoonful of ghee, cracked cumin, or asafoetida is added to steaming hot dal to enhance its flavour. Dishes prepared using dal include dal makhani in North India, amti dal in Maharashtra, khatti meethi dal in Gujarat, and sambar in South India. It is the main source of protein as far as vegetarians are concerned. In this post, we will provide some information about 5 dals that you must include in your daily diet to enjoy better health.


Green Gram (Moong Dal)


Green gram dal is commonly used in whole or split form to make both curries and desserts. This dal is also used in its sprouted form as it is rich in nutrients such as manganese, magnesium, phosphorus, potassium, zinc, and copper, as well as folate or vitamin B9. Besides, it is a great source of protein as well as dietary fibre. This easily digestible pulse lowers blood cholesterol levels, regulates blood glucose levels, and also reduces the risk of heart disease.


Urad Dal (Black Gram)


Urad dal is generally used in the whole form with or without skin or in the split form to prepare different dishes. The main ingredient in the North Indian dish dal makhani is urad dal with its black skin. De-skinned urad dal is soaked and ground to make idly, dosa, and vada in South India. Urad dal contains protein, iron, potassium, calcium, and vitamins A as well as C. Urad dal is also a good source of soluble and insoluble fibre and it promotes digestion, strengthens bones, and regulates blood sugar levels.


Toor Dal (Pigeon Pea)


Toor dal or arhar dal is commonly used for preparing sambar in South India. It is rich in macronutrient protein and micronutrients such as potassium, iron, magnesium, folic acid, and other B vitamins. Daily consumption of this dal is highly beneficial to pregnant women as folic acid prevents neural tube defects in babies. As it is also rich in fibre content, regular consumption of this dal as part of a healthy diet plan helps to lower the risk of diabetes, heart disease, and stroke.


Masoor Dal (Red Lentils)


Masoor dal offers plenty of health benefits and can be added when preparing various vegetable dishes. As this dal is loaded with fibre, protein, magnesium, calcium, folate, and other B vitamins, it promotes overall health. Masoor dal is good for skin health, especially acne, regulating blood sugar levels, and boosting immunity.


Bengal Gram Dal (Chana Dal)


Chana dal, loaded with nutrients, is used to make delicious fritters, soups, and dal. It can be used in salads and curries. Like other dals, this dal is also rich in protein, folate, calcium, zinc, and fibre. Its fibre content helps to regulate blood cholesterol and sugar levels. In addition to lowering the risk of heart diseases, it promotes the development and strengthening of bones.




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