Laxmi Daily Feast Mix Dal Panchrangi Dal

GREEN GRAM DAL/MOONG DAL: Yellow moong is used to make dals, like anyother pulse. Whether it is pressure cooked or heated normally over the flame, whether spicy or mild, all and any type of dals can be made with yellow moong, one of the most famous being Dal fry. URAD DAL: Making subzis like the Urad Dal with Paneer and Urad Dal with Spinach is another great way to incorporate urad dal in your meal and increasing the nutritive value. Rajasthan is popular for various kachoris and puris, Spicy Urad Dal Puris is one such recipe. TOOR DAL: Gujarati Toovar dal, a sweet and sour version made with toovar dal, jaggery and tomatoes can tickle your senses and palates. It is made on a regular basis in most Gujarati households and served along with bhaat (rice), rotli and shaak. MASOOR DAL: The beans are cooked when they burst and the water turns syrupy. At this point, you may add spices, vegetables or even boiled rice as per your preference and recipe requirements. BENGAL GRAM DAL/CHANA DAL: Dried chana dal is available all year round, and is easy to store. it can be used to make chutneys as well as be used as thickener in many recipes, showing how versatile it is.