Dal

Dal refers both to dried split lentils and pulses themselves, and to the dish made from them, cooked daily in every Indian household. The variety is vast: Toor Dal, Moong Dal, Masoor Dal, Chana Dal, Urad Dal and many more. Each type has its own cooking time and culinary use. Dal is one of the most important protein sources on the Indian subcontinent and the base of numerous regional dishes. We offer a wide Dal range in various varieties.