Five Types of Dals and their Health Benefits

A very common and nutritious ingredient in any Indian meal is Dal. Also known as pulses, they are described as the dried edible seeds of cultivated legumes. Pulses belong to the peas, beans and lentils family.

There are a variety of Dals. However, one thing is common among them. All the Dals are a rich source of protein and iron. So, it is advisable to include a mix of Dals in your daily diet.

Let us take a look at the prominent Super Five, viz.,  Toor Dal, Moong Dal, Urad Dal, Chana Dal and Kabuli Chana and know their health benefits.

1. Chana Dal: Also known as Bengal Gram Dal, it is one of the most popular legumes in India. Produced by removing the black outer layer of black chickpeas and then splitting into two halves, Chana Dal is very nutritious & the richest source of dietary protein. Trace minerals such as copper, manganese, etc., can be found in this Dal. Terragreen’s organic Chana Dal is also a delight for a diabetic as it has low Glycemic Index and this controls the rise of sugar level of the body. Also, it is low in fat and rich in fibres.

2. Moong Dal: Identified by their bright yellow colour, this type of Dal is skinned and split and that is why it appears to be flat. The best part about this Dal is that it cooks quickly, has almost zero saturated fat and is easily digestible. This is the reason people with digestion woes are advised to replace regular Toor Dal with Moong Dal. Since it also contains water-soluble fibres; its consumption helps in reducing LDL cholesterol and saves one from cardiovascular diseases. What’s more? Terragreens’ Moong Dal is rich in protein, B-complex vitamins, calcium, iron and potassium too.

3. Toor Dal: Alternatively known as Yellow Pigeon Peas or Arhar Dal, this Dal is very popular in India, especially in Gujarat and is the base ingredient in Sambar. This Dal is rich in complex dietary fibres which help in regularising bowel movement. Also, the folic acid in this Dal makes it a good one for pregnant women. Apart from this, Terragreens’ organic Toor Dal is also rich in protein, carbohydrates, iron, magnesium, calcium and potassium and is low in saturated fats and free of cholesterol.

4. Urad Dal: Referred to as Black Dal when whole and white when it is skinned and split, this Dal is very rich in proteins, Vitamin B, iron and fibres and used for making a variety of dishes. Regular consumption of Urad Dal generates energy in the body by balancing iron levels, improves digestion and controls cholesterol. Also, you can also find good fat, carbohydrates, folic acid, calcium, magnesium and potassium in Terragreens’ organic Urad Dal.

5. Kabuli Chana: Popularly known as Chole, Gabenzo beans or white chickpeas, Kabuli Chana is an edible legume with a nutty and creamy flavour. Terragreens’ organic Kabuli Chana is rich in natural proteins and vitamins which play a major role in muscle and bodybuilding. Also, it contains minerals such as manganese, copper, iron and zinc, fibres and carbohydrates. With healthy phytochemicals, Kabuli Chana’s consumption can have magical effects on your health.

Organic Dals are the best!

With amazing health benefits, Terragreens’ Super Five organic Dals have been tested for traces of pesticide residue and found clean. Also, the five products are certified under NPOP and NOP standards of organic certification.

So, go ahead and take a good pick of Dals to your heart’s content!

THE PULSE OF REAL HEALTH

Look at any average Indian plate from anywhere in India –North, East, West or South; and you would for sure find some form and variety of pulses and dals.

Indians have always been smart and efficient when it comes to food – they can squeeze the most out of the seemingly simple food items that are super easy to prepare and consume.

Pulses and Dals are no exception

Whether it is Toor Dal, Chana Dal, Moong; pulses house a bag full of proteins –almost double of what is found in wheat and three times that of rice, as FAO too has suggested the same.

Their advantage is huge when we think of an option of slow-burning energy because pulses are low in calories but rich in complex carbohydrates and fibre. They are dense when it comes to fibre so they can easily bind toxins and cholesterol in the intestines thus enabling a quick exit of unwanted stuff from the body.

They are quite a cheap, easy and ‘ready to absorb’ powerhouse of proteins and pack quite a barrage of minerals like iron and zinc. Their role in cases of chronic diseases is also not hidden when it comes to diabetes, blood-related ailments, and cholesterol-linked conditions.

They are almost comparable to a non-vegetarian diet when one is looking for a full-blown, satiating meal. They help one feel full but without endangering the gut health.

It has also been noted that iron content inside pulses assists strongly in the transport of oxygen throughout the body, as a stimulant of energy production and metabolism.   

Being a low Glycemic Index food also empowers them to help in blood sugar control. They are a  good source of folate, a Bvitamin, which is critical when it comes to producing and maintaining  new cells. For those looking at a lowfat diet strategy, pulses are the easiest option  to go for without any of the expensive burdens. They encompass many important minerals and at the same time enable lowcarbs that are good for energy but without compromising fat intake. Weight watchers can enjoy pulses as they are just the thing the people on diet need.

Pulses enable the protein intake for people who cannot afford other food sources due to reasons of food choices or budget. They are hard to match when one thinks of the metabolism and digestion upsides that they quickly provide. Their role in containing fat and cholesterol while boosting energy, good fat, minerals, and anti-oxidants is paramount. They lower the risk of cardiovascular disease, are high in potassium and can lower blood pressure by balancing out the effects of sodium.

The uniqueness of Pulses is many folds. They can, unlike other foods, be easily grown with lower carbon footprints and at the same time, easily stored in dried form.

Some Indian households still carry habits like soaking dried pulses for several hours to activate their enzymes, and they also know how to avoid the phytate-side of raw pulses (which can affect absorption of minerals, such as iron and zinc).

Organic pulses retain many essential advantages of its nutrition and also address the need to avoid contamination due to chemical fertilisers and sprays.

Pulses can be readily applied to a variety of formats and in multiple cuisines. They can be stirred into a comfort soup or tossed with spaghetti or coupled with many versions of rice or wheat dishes. Pulses have always adjusted well to a variety of regional preferences, food cultures and cooking styles.

Next time you are looking for a super food, reach out for a pack of legumes and treat yourself with some wonder protein – Toor Dal, Urad Dal, Beans, Peanuts and other pulses.