Masoor dal, also known as red lentils, is a type of lentil that is orange or red in color with a mild, earthy flavor. It cooks relatively quickly and is commonly used in Indian, Middle Eastern, and Mediterranean cuisines to make dal, soups, stews, curries, and salads. Masoor dal is rich in protein, fiber, vitamins, and minerals, making it a nutritious addition to vegetarian and vegan diets.
Toor dal, also known as split pigeon peas, is a type of lentil that is yellow in color with a nutty flavor. It cooks relatively quickly and is commonly used in Indian, Southeast Asian, and African cuisines to make dal, sambar, rasam, and curries. Toor dal is rich in protein, fiber, vitamins, and minerals, making it a nutritious staple food in vegetarian and vegan diets.
Urad dal, also known as black gram or black lentil, is a type of lentil that is black in color with a creamy white interior. It has a mild, earthy flavor and is commonly used in Indian, Pakistani, and South Asian cuisines to make dal, soups, stews, curries, and dosas. Urad dal is rich in protein, fiber, vitamins, and minerals, making it a nutritious ingredient in vegetarian and vegan diets.
Moong dal, also known as mung bean or green gram, is a type of lentil that is green in color with a mild, earthy flavor. It cooks relatively quickly and is commonly used in Indian, Chinese, and Southeast Asian cuisines to make dal, soups, stews, curries, and salads. Moong dal is rich in protein, fiber, vitamins, and minerals, making it a nutritious staple food in vegetarian and vegan diets.
Chana dal, also known as split Bengal gram, is a type of lentil that is yellow in color with a nutty flavor. It cooks relatively quickly and is commonly used in Indian, Pakistani, and South Asian cuisines to make dal, soups, stews, curries, and snacks. Chana dal is rich in protein, fiber, vitamins, and minerals, making it a nutritious staple food in vegetarian and vegan diets.
Wheat flour, also known as maida or atta, is a versatile ingredient used in baking, cooking, and making doughs for various dishes. Maida is a finely milled white flour used in pastries, cakes, and bread, while atta is a whole wheat flour used in chapatis, rotis, and other Indian breads. Wheat flour is rich in carbohydrates, protein, fiber, vitamins, and minerals, making it a staple food in many cuisines.
Rice flour is a gluten-free flour made from finely ground rice grains. It is commonly used in Asian, Middle Eastern, and Latin American cuisines to make dishes such as rice noodles, rice cakes, dumplings, and desserts. Rice flour is also used as a thickening agent in soups, sauces, and gravies. It is naturally gluten-free and suitable for people with gluten intolerance or celiac disease.
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