Yellow moong dal refers to moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest. According to ayurveda, The yellow moong dal is rich in iron and potassium. It helps in lowering blood pressure and reduces muscle cramps. Including moong dal in your daily diet can protect your body against irregular heartbeat.

Red Split Lentils Masoor Dal are by far the quickest to cook of the lentil family. They need no pre-soaking unlike many legumes and as they are split (the skins removed so they split naturally into two halves), they cook very quickly. Being rich in fibre, magnesium, and folate; red lentils help to support a healthy heart. Magnesium improves the flow of blood, oxygen, and nutrients throughout the body.

Red Split Lentils Masoor Dal are by far the quickest to cook of the lentil family. They need no pre-soaking unlike many legumes and as they are split (the skins removed so they split naturally into two halves), they cook very quickly. Being rich in fibre, magnesium, and folate; red lentils help to support a healthy heart. Magnesium improves the flow of blood, oxygen, and nutrients throughout the body.

Toor Dal Plain or Arhar Dal is a staple in the Indian diet, Toor dal is rich in protein and can be enjoyed well with rotis or rice. It can be used to prepare sambar, dal tadka, the Maharashtrian varan, and more.

Urid Dal Chilka  Split urad dal retains the skin and also has a strong flavour. Skinned and split urad dal is creamy white and somewhat bland. When boiled, the dal has an unusual mucilaginous texture. Tempered aromatically, it can be used as an accompaniment to rotis and rice.

Urid Dal Chilka  Split urad dal retains the skin and also has a strong flavour. Skinned and split urad dal is creamy white and somewhat bland. When boiled, the dal has an unusual mucilaginous texture. Tempered aromatically, it can be used as an accompaniment to rotis and rice.

Chana dal is also known as Bengal gram or split chickpeas. These lentils have a sweet and nutty taste. Chana dal comes from brown chickpeas (Kala chana). They are split and the outer husk is removed. These lentils are also powdered to give besan or gram flour. Chana dal is high in fiber & a rich source of protein.

A nutritious blend of dried mung beans (green) and hulled split black chickpeas (urad dal). Ideal for making traditional dals, soups, or stews, offering a perfect balance of protein, fiber, and taste. This mix brings together the wholesome goodness of two essential pulses widely used in South Asian cuisine.

Ingredients:

• Dried mung beans (green)

• Dried hulled split black chickpeas (urad dal)

Storage Instructions:

Store in a cool, dry place away from direct sunlight and moisture. Reseal the pack tightly after each use to preserve freshness.

A nutritious blend of dried mung beans (green) and hulled split black chickpeas (urad dal). Ideal for making traditional dals, soups, or stews, offering a perfect balance of protein, fiber, and taste. This mix brings together the wholesome goodness of two essential pulses widely used in South Asian cuisine.

Ingredients:

• Dried mung beans (green)

• Dried hulled split black chickpeas (urad dal)

Storage Instructions:

Store in a cool, dry place away from direct sunlight and moisture. Reseal the pack tightly after each use to preserve freshness.

Yellow moong dal refers to moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest. According to ayurveda, The yellow moong dal is rich in iron and potassium. It helps in lowering blood pressure and reduces muscle cramps. Including moong dal in your daily diet can protect your body against irregular heartbeat.

Moong or green gram is a small round, an olive-green bean that is mustard or off-white coloured inside. The beans have a sweet flavour, soft texture, and are easy to digest. Split moong beans or green moong dal is a green gram that has been split but not skinned. Since the husk is not removed completely, the green colour is retained. Green moong dal is a traditional ingredient in Indian cooking, often used in curries. Like other legumes, split green gram is low in fat and high in protein and fibre, but it has the added advantage of cooking quickly. Due to its mild, earthy flavour, green moong dal is best cooked with assertive flavourings.

Wir präsentieren Mung Dall (Chilka) Ali Baba 500 g – eine Premium-Linse, die in keiner Küche fehlen darf. Die Linsen stammen von den besten Farmen und sind reich an Proteinen, Ballaststoffen und wichtigen Nährstoffen. Die Linsen sind ungeschliffen, sodass alle Nährstoffe erhalten bleiben. Diese Linsen eignen sich perfekt für Dals, Suppen und Currys und sind ein Genuss für die ganze Familie. Die Verpackung sorgt dafür, dass die Linsen frisch bleiben und lange haltbar sind. Setzen Sie Mung Dall (Chilka) Ali Baba noch heute auf Ihre Einkaufsliste.

Wir präsentieren MUNG DALL ALI BABA 500 g – ein Premiumprodukt, perfekt für Ihre täglichen Mahlzeiten. Hergestellt aus hochwertigen Mungbohnen, steckt diese Linse voller wichtiger Nährstoffe und Proteine, die für Ihre Gesundheit unerlässlich sind. Verwenden Sie sie in verschiedenen Gerichten wie Suppen, Currys und Salaten, um Ihren Mahlzeiten eine köstliche und gesunde Note zu verleihen. Die 500-g-Packung ist praktisch zum Aufbewahren und lässt sich problemlos in Ihre tägliche Kochroutine integrieren. Holen Sie sich noch heute Ihre Packung und genießen Sie die Köstlichkeit von MUNG DALL ALI BABA

Red Lentils are by far the quickest to cook of the lentil family.  Being rich in fibre, magnesium, and folate; red lentils help to support a healthy heart. Magnesium improves the flow of blood, oxygen, and nutrients throughout the bod

Red Lentils are by far the quickest to cook of the lentil family.  Being rich in fibre, magnesium, and folate; red lentils help to support a healthy heart. Magnesium improves the flow of blood, oxygen, and nutrients throughout the body.

If you are looking for a satisfying and indulgent meal that will make you feel like you are in a fine-dining restaurant, look no further than Haldiram’s Ready to Eat Dal Makhani. This dish is a masterpiece of North Indian cuisine, with whole black lentils simmered in a creamy buttery tomato gravy with exotic spices. It is a dish that will make your taste buds sing and your stomach happy. Haldiram’s Dal Makhani is prepared with the finest ingredients and has no artificial colours or preservatives. You can enjoy it anytime, anywhere with just a simple heating process. Don’t miss this opportunity to treat yourself and your loved ones to Haldiram’s Ready to Eat Dal Makhani. Order now!

A cult favourite, the Haldiram’s ready-to-eat Dal Tadka is a flavourful delight that should not be missed. Cooked in a tomato-based mild curry, this dish consists of yellow lentils, fresh green chillies and aromatic spices. Enjoy Indian ready-to-eat food, the classic Dal Tadka, with a bowl of rice over lunch or dinner.

Enjoy the nutty flavor and versatility of TRS Chana Dall. This 500gram pack is perfect for making flavorful dals, soups, and snacks, adding a wholesome and protein-rich ingredient to your meals.

Enjoy the nutty flavor and versatility of TRS Chana Dall. This 500gram pack is perfect for making flavorful dals, soups, and snacks, adding a wholesome and protein-rich ingredient to your meals.