There will always be at least three things on the shelf in my kitchen: toor dal, moong dal, and masoor dal. People often ask me, “Which dal is the healthiest?” because I’m a food blogger and a dietician.
To be honest, there isn’t just one winner. It’s more important to know when and how to use toor dal, moong dal, and masoor dal than to know what they are. So, let me explain this dal nutrition comparison the way I do it with my customers and the way I eat it myself.
Hey everyone!
I’ve been on a bit of a health kick lately, and I wanted to share something that’s completely changed the way I think about food—millets. Yes, those tiny, ancient grains that our grandparents probably ate but somehow got forgotten in the hustle of modern life. I’ve been experimenting with millets for a while now, and let me tell you, they’re a game-changer.
I’ve been experimenting with different types of pulses, and here are a few of my favorites:
1. Lentils (Dal)
Lentils are my absolute go-to. They cook quickly and are incredibly versatile. I use them to make dal, soups, and even lentil burgers. They’re also a great source of iron, which is a bonus for someone like me who’s always looking to boost my energy levels.
Need some inspiration?
Chori White
Green Peas
Kabuli Chana
Masoor Whole
Moong Whole
