| Content | Mung dal, also known as "Dhuli Moong" or "Payatham Paruppu", are yellow lentils that have been hulled and split. They are particularly easy to digest and take on seasonings and spices well, so are often made into spicy dals. | Urid Dal is the split Urid bean with a creamy white
interior and the natural black husk intact. It cooks faster than the whole Urid dal. Once softened, it thickens to form a delicious, rich gravy. Dals with husk are generally considered more nutritious in India and Black Urid is rich in proteins and iron, making it the perfect energy booster in a vegetarian diet. | The TRS chickpea halves are tasty and are considered
very healthy because they have a high content of fiber and important proteins. In India and Pakistan, chickpea halves are often used in stews or soups and are usually prepared without meat. They are a good alternative to potatoes, rice or bread. | Toor Dal is a staple of Indian cuisine. The lentils fit perfectly in every dish and are rich in protein and folic acid.
This is what makes our TRS Toor Dal Plain special:
delicious mild and nutty taste
selected and natural ingredients free of artificial additives
vegetarian and vegan products that are suitable for preparing authentic dishes
Typical dishes with TRS Toor Dal Plain:
Are often used in stews or in combination with meat dishes. Typical dishes with Toor Dal are the southern Indian Sambar or the northern Indian Tadka Dal. | Mung dal, also known as "Dhuli Moong" or "Payatham Paruppu", are yellow lentils that have been hulled and split. They are particularly easy to digest and take on seasonings and spices well, so are often made into spicy dals. | Moth beans are considered tasty and very healthy
because they have a high content of fiber and important proteins. They are rich in nutrients and are considered one of the best vegetable protein sources. |
