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Toor dal is also known as Tur Dal, Tuvar Dal, or Arhar Dal. It’s mild, nutty flavour gives the curry a delicious taste, making it one of the most commonly used lentils in Indian cooking. It can be served with rice or Indian breads like roti, naan etc.
TRS Chana Dal is also known as Bengal Gram, is produced by removing the outer layer of Kala Chana and then splitting the kernel. It is yellow in colour and has sweet, nutty flavour. Chana Dal is eaten with roti, rice and sabji. Bengal Gram can aso be used as a snack after roasting. It is rich in fibre and folic acid.
Pulses and beans are a natural source of protein, high in fibre and used extensively in Asian cooking, especially by vegetarians, of the many pulses, some are used whole, others are split and these with the husk removed are called dal. All pulses require soaking-times vary according to recipes and you should consult your cookery book. Pulses and beans are agricultural produce and although this product has been machine cleaned, it should be examined carefully and washed thoroughly before use.