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  Split Chickpeas

  Split Chickpeas

  Appearance :

  Chana Dal consists of split and polished kernels of desi chickpeas. The grains are bright yellow, round, and slightly flat, with a smooth surface and uniform size. When dry, they have a glossy
  appearance, and when cooked, they retain their shape well.

  Flavour & Texture :

  Chana Dal has a rich, nutty flavor and a slightly sweet taste. It cooks to a soft yet firm texture, offering a pleasant bite. The dal holds its structure in curries and stews, making it versatile for a variety of dishes.

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  Red Lentils

  Red Lentils

  Appearance :

  Masoor Dal consists of small, lens shaped lentils that range in color from orange to reddish-brown. When split and polished, they appear bright orange and turn golden when cooked. They are one of the quickest-cooking lentils and are widely used across Indian households.

  Flavour & Texture :

  Masoor Dal has a mild, earthy, and slightly sweet flavor. When cooked, it becomes soft and creamy, making it ideal for smooth textured dishes. Its delicate taste allows it to easily absorb spices
  and seasonings.

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  Split Pigeon Peas

  Split Pigeon Peas

  Appearance :

  Toor Dal consists of split and skinned pigeon peas. The lentils are yellow in color, flat, and round in shape with a smooth surface. When whole, they have a brownish skin, but the polished form commonly seen in markets appears bright yellow and uniform.

  Flavour & Texture :

  Toor Dal has a slightly nutty, earthy flavor with a hint of sweetness. When cooked, it turns soft and creamy, making it ideal for thick, hearty dishes. It absorbs flavors exceptionally well, enhancing the richness of curries and stews.

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  Black Gram

  Black Gram

  Appearance :

  Urad Dal comes from whole black gram lentils. When whole, it has a shiny black outer skin with a creamy white interior. The split and polished variety appears off-white or pale cream in color. It is small, oval-shaped, and dense in texture.

  Flavour & Texture :

  Urad Dal has a rich, earthy, and slightly nutty flavor. When cooked, it develops a creamy and sticky consistency, making it ideal for smooth-textured dishes. Its robust flavor enhances
  savory recipes, and it blends well with spice.

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