Urad Dal

Skinned Black Gram or Urad Dal

Split Black Gram

Whole Black Gram

Here is an interesting excerpt on the benefits of consuming Urad Dal as part of your daily diet.

"Some types of dals or lentils are healthier when compared to other dals. For example, the black gram dal and moong dal are considered healthy as well as nutritious for their amazing properties. Urad dal, also known as white lentil or black lentil is a kind of bean that is grown in the southern parts of Asia. Also known as black dal, urad dal is used as a major ingredient in Indian cuisine for preparing a healthy diet. 

Both black and yellow urad dal are used for preparing a variety of dals with different flavours. It is highly valued due to its numerous health benefits. For example, Urad dal has protein, fat, and carbohydrates which is required by the body. If you are looking for a protein-friendly diet, then opt for urad dal. This dal is one of the richest sources of proteins and Vitamin B. 

Urad dal is also good for women as it has iron, folic acid, calcium, magnesium, potassium which makes it a healthy pulse. Urad dal is also rich in fibre which makes it easy to digest. Some types of dals are good for the heart as well. For example, urad dal benefits the health as it is good for the heart. Consuming urad dal helps to reduce cholesterol and improves cardiovascular health.

Moreover, if you are feeling lethargic and lack energy, then have black gram. It is one of the healthy pulses for vegetarians as it boosts energy in the body and has rich iron content which fights several health issues." 

For some of the amazing health benefits of including urad dal (black gram) in your diet, read more at: http://www.boldsky.com/health/wellness/2013/health-benefits-urad-dal/energy-booster-pf23551-036068.html

Channa Dal

Channa Dal

Hulled and split chickpeas or garbanzo beans, chana dal is used extensively in Asia as a source of protein for vegetarians and vegans since it has one of the highest protein levels of all plants. 

Although it is not necessary to do so, these beans soften and cook faster if soaked in warm water for half an hour before cooking.

When cooked in the pressure cooker, add 2-3 times of water and a pinch of turmeric to the beans, cover and bring to a full boil and once the pressure builds up in the cooker, lower the heat to medium and allow to simmer for 15 minutes. Leave in pressure cooker until pressure dissipates naturally and completely before opening lid. 

It takes about half an hour for these beans to cook on the stove top. Do not cover while cooking on the stove top or the contents will overflow and cause a big mess.

Avoid adding salt and/or acid such as tomatoes or tomato paste until chana dal is completely cooked.

Channa Dal Preparations:

Channa Dal in Coconut Milk

Channa Dal with Sweet Potatoes & Toasted Coconut

Channa Dal with Hard Boiled Eggs