How is red gram dal commonly used in cooking?

Red gram dal is mainly cooked as a thick stew or soup and served with rice or roti. It is often tempered with spices like mustard seeds, cumin, and turmeric.

Is red gram dal suitable for vegetarian or vegan diets?

Yes, red gram dal is a plant-based pulse that is suitable for both vegetarian and vegan diets.

How should red gram dal be stored for best quality?

Store dry red gram dal in an airtight container in a cool, dry place. Cooked dal should be refrigerated and consumed within 2-3 days.

Illustration

Dal red gramM

Cajanus cajan

Also known as: Rohor dail, , Kash., H. Arhar dal, Pigeon pea, Tuver ni daad, Thugare bele, Masur

Red gram dal is a popular lentil in Indian cuisine, often used in various dishes like dals and curries. It is rich in protein and fiber, making it a healthy choice for meals.

VegetarianLow GINOVA 1· Unprocessed

331

kcal

Serving Size= 100g

Nutrition per 100g

Protein22g(27%)

Carbs55g(69%)

Fat1.6g(4%)

Fiber9g

Rich in% daily value

Copper106%Vitamin K77%Folate (B9)49%Phosphorus47%Thiamine (B1)41%

View all nutrients →

Nutrient Breakdown

% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.

Common questions about Dal red gram

One katori (100 g) of cooked red gram dal contains approximately 116 kcal.

About Dal red gram

Red gram dal, commonly known as toor dal or arhar dal, is a popular legume in Indian cuisine, often used in dal preparations and various curries. This nutritious ingredient is rich in protein, making it a common source of nutrition in vegetarian diets.

Typically, red gram dal is enjoyed in various forms, including soups, stews, or as a side dish with rice and roti. It is valued not only for its taste but also for its nutritional benefits, including fiber and essential vitamins like folate. Additionally, its low glycemic index makes it suitable for diabetic diets, providing sustained energy without causing significant blood sugar spikes.

Cooking this dal requires soaking it prior to preparation, which enhances its digestibility and nutrient absorption. It's a staple in many Indian households, reflecting a cooking tradition that emphasizes health and taste.