What is dal grain?

Dal is the Indian term used for lentils, which are small, lens-shaped legumes that come in different colours and varieties like green, brown, black, red, yellow, and pink. They are a rich source of protein, dietary fiber, and essential vitamins and minerals, making them a staple food in Indian cuisine.

Dal is a versatile grain that can be cooked in various ways - boiled, fried, stewed, and mashed. It can be used to make soups, curries, stews, and even savory snacks like samosas.

Some of the popular varieties of dal include moong dal (split green gram), toor dal (split pigeon pea), chana dal (split Bengal gram), urad dal (black gram), and masoor dal (split red lentil). Each dal has its own distinct taste, texture, and nutritional content. For example, masoor dal is high in iron and helps in boosting blood circulation, while chana dal has high dietary fiber content that aids in digestion.

Traditionally, dal is eaten along with rice or roti (Indian flatbread) as a part of a balanced meal. However, today, it is gaining popularity among health-conscious people worldwide due to its many health benefits.