Udhaiyam Moong Dhall 500 Grams₹ 59.00 Add to cart
Badam 25g₹ 29.00 Add to cart
Udhaiyam Gram Dal 1 Kg₹ 107.00 Add to cart
Udhaiyam Toor Dhall 1 Kg₹ 106.00 Add to cart
Udhaiyam Toor Dhall 500 Grams pouch₹ 53.00 Add to cart
Udhaiyam Dhall – Orid, 1 Kg Pouch₹ 105.00 Add to cart
Udhaiyam Moong Dal 1 Kg Pouch₹ 123.00 Add to cart
Popular Channa Dal 500 gm Pouch₹ 80.00 Add to cart
Popular Moong Dal 500 gm Pouch₹ 65.00 Add to cart
Royal Toor Dal/Arhar Dal (Desi) 500 gm Pouch₹ 90.00 Add to cart
Tata Sampann Besan – 100% Chana Dal, 500 gm₹ 66.00 Add to cart
Tata Sampann Moong Whole, 500 gm₹ 75.00 Add to cart
Tata Sampann Urad Dal Whole White, 1 kg₹ 101.00 Add to cart
Tata Sampann Urad, 1 kg₹ 136.00 Add to cart
Tata Sampann Moong Chilka, 500 gm₹ 57.00 Add to cart
Tata Sampann Masoor Dal, 1 kg₹ 126.00 Add to cart
Tata Sampann Moong Dal, 1 kg₹ 170.00 Add to cart
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Know Your Food: Indian Dals
Thick makhan (cream) is gently twirled with a spoon into the sweet-smelling dal for a velvety consistency. Served in a bowl with rice or roti, it can be a standout amongst the most ameliorating dinners. The Dal Makhani, (you got it right) made with three various types of dal, has long stretches of history before it made it to your home and into your dinner. A flavorful and not all that simple dish to make, much the same as the Dal Makhani, every Indian dal has a fascinating story to tell. Before long our racks will be supplied with homegrown items
Dal in Sanskrit implies split. In India, it is a staple that is presented with rice or flatbread called roti. It alludes to dried split peas, beans and lentils. A wide assortment of dals are developed in various parts of the nation. From a kaali dal to a khatti meethi dal, every individual will have their most loved pick and the fixing that you eat is likely sourced from the insides of Maharashtra or a field from Rajasthan.We investigate a portion of the dals that are our top choices as well as how they’ve appeared a piece of our regular supper.
Source: Sourced from the desert province of Rajasthan.
Stroll into an Indian home and every one will have an extraordinary memory or taste joined to their most loved sort of moong dal readiness. One formula that emerges is the Muradabadi dal. A specific arrangement made with moong dal, the curry is tempered with cumin seeds, dry simmered and red chillies. Made particularly in the kitchen of Mughal Empress, Jodha, it was likewise a most loved of the Mughal sovereigns Aurangzeb and Murad. Appreciate this dal with a liberal embellishment of dark colored margarine, disintegrated paneer, coriander, cumin, and carmelized entire chillies.
Moong Dal Chilka
Source: Grown and sourced from Maharashtra.
Moong dal are prepared and part to uncover its delicate finished, sweet enhanced and grayish insides. A to a great degree sound treat, Sindhi’s make an exceptionally well known curry utilizing these lentils. Saayi dal is a straightforward dal made with moong dal chilka, tomatoes, green chillies, minced garlic and after that tempered with ghee, cumin seeds, more garlic and curry clears out. Not a long ways behind the Sindhis, you will locate another prevalent form made by Gujaratis called fotrawali mag ni dal.
Source: Handpicked from the fields of Madhya Pradesh.
A decent bowl of masoor dal can be a simple substitute to your soups and stews. Not the only one that, its history follows back to 1600 BCE in Egypt. It is additionally a basic offering made to Goddess Kali. In the event that legends is trusted, the masoor dal is maintained a strategic distance from by the Hindus since Arjuna was not able take sacred bovine, Kamdhenu and rather assaulted the dairy animals with bolts. It is said that a massor dal plant showed up wherever Kamadhenu’s blood fell on earth.
In any case, in Karnataka, a well known chutney is made utilizing these green lentils. Known as Togari Bele Chutney, the lentils are dry simmered, with red chillies and cumin seeds. It is then tempered with mustard seeds, curry leaves and asafoetida powder.
Source: Carefully chose and sourced from Burma.
Accepted to have Peruvian roots as old as 8,000 years, kidney beans, informally known as rajma are a gigantic piece of normal eating routine in North of India. Formed like a kidney, its dull red shading and adequate medical advantages made the Spaniards and the Portuguese to acquaint this bean with Europe and after that the world.
The North Indian solace variant called rajma chawal is just made by stewing rajma Kashmiri in a luxuriously spiced tomato and onion based sauce. It can be eaten either with rice or phulkas.
Source: Imported from bright California in the United States.
Known as one of the most advantageous nourishments on the planet, green peas are amazingly well known in Indian food. It was one of the main yields developed by man and in those days known as ‘pease’. Later the Oxford lexicon dropped the last two words to know distinguish it as ‘pea’.
A simple method to utilize green peas is to drench it medium-term and cook in a weight cooker. Deplete out all the water and hurl with hacked tomatoes, onions, jalapeno, lime juice and cilantro. Use as a side serving of mixed greens or taco filling.
Source: Handpicked and developed in Latur, Maharashtra.
Going back to 3500 BC, chana dal has late Neolithic roots. In 1793, a German essayist utilized ground-cook chickpea as a substitute for espresso in Europe.
Utilize chana dal to make cholar dal prevalently made amid Durga Pujo in Kolkata. Cook the dal and temper with mustard oil, dried chillies and chipped coconut. This flavorfully thick dal planning can be appreciated best with Bengali luchi or paratha.