Also, dals are packed with essential vitamins and minerals, including iron, folate, magnesium, and potassium, which support various bodily functions, such as energy production, oxygen transport, and ...

Why should dals be washed 3 to 4 times before soaking? A nutritionist explains this and also shares the correct way to cook ...

Dal has more carbs than protein, ... The majority of dal types, including toor, masoor, and moong, are high in dietary fiber, vital vitamins, and minerals but low in calories.

Acing dal is what everyone expects of us, but no one tells us what to skip to get that melt-in-mouth texture. Find out why ...

Dr Gulati says that the accepted reference of any kind of dal is 30 g, which when cooked would amount to a small katori (bowl). “A 30 g serving of dal (lentils) typically contains around 6-7 grams of ...