In almost every part of India, Dal is consumed regularly in various forms. Some common combinations of dal include dal-rice, varan-bhaat, dal-khichdi, dal-baati, sambar, rasam, dal-halva, dal-pakwan also the chana-dal flour (besan) is used to make tasty pakoras, sabzi, and namkeen (gathiya, dhokla). Each region has their own way of preparing dal.
Not only the chana dal, but even other lentils are widely used in India. In Bengali cuisine, the white dal bhattey, dal puri are popular dishes. Ghugni is a popular dish in Bihar which is made by using dried yellow/white peas or black gram.
In Rajasthan, the tasty gatte-ki-sabzi (made with their unique dal panchmali and besan) is extremely loved by everyone. Talking about Gujarat, the khatti-meethi dal and kadhi (made with toor dal (arhar)) is the staple dish in the state.
Rajma Masala is prepared weekly in almost every Punjabi house. Coming to Maharashtra, the varan-bhaat, missal-pav, moong dal vada, and amti are the hot-favourite items. Sambar – which is the perfect combination for South-Indian dishes like medu-vada, idli, dosa, upma, and uttapam is actually originated from Maharashtra.
Good quality protein, enough nutrients, and fibre are the three pillars for good health, and pulses are abundant in all of them. Protein deficiency is a common problem, especially among women. This problem can be tackled by including more lentils and besan in one’s diet.
These lentils are packed with substantial fibre which keeps you full for a longer duration, improves your gut health, and also improves heart health by lowering cholesterol levels.
Lentils are categorized as low glycaemic index foods since they provide a steady, slow source of glucose. Besides, they also contain cancer-fighting plant chemicals like Phytosterols and isoflavones. Being rich in B vitamin folate, they repair damaged cells, preventing ageing.
– Always use unpolished lentils.
– Apart from normal dal-chawal, try to eat different forms of dals, e.g., khatta-meetha chickpeas salad, dal-tikki, kidney beans bruschetta, and dal-soup.
– You can also make the Rajasthani dal stuffed kachori, and stuffed dal ki puri, or try making the Maharashtrian pithla, or dal stuffed Puran-Poli.
In this way dal – the favourite go-to-pulse of us Indians is not only available in various forms, but it also contributed to your health. So, grab some dal tonight, and enjoy its taste.
Source: The Indian Express
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