TOP QUALITY INDIAN DAALS
ARHAR (TOOR DAAL)
Toor dal, or split pigeon peas, has been a dietary staple in India for centuries, with roots tracing back to ancient agricultural practices in South Asia. Known as arhar dal in Hindi, it was cultivated for its high protein content and ability to adapt to various climates, making it an essential crop in Indian agriculture and cuisine. The dal has a creamy, mild, and earthy flavor that pairs well with spices, making it versatile in regional dishes. Typically, toor dal is simmered until tender and then enhanced with a tempering of spices like cumin, mustard seeds, and garlic, giving it a rich, aromatic taste that’s often enjoyed with rice or flatbreads.
MASOOR DAAL
Masoor dal, or red lentils, has been consumed in South Asia for thousands of years, with records of its cultivation dating back to ancient civilizations in the region. It is a quick-cooking dal with a mild, earthy flavor and a slightly sweet undertone, making it a popular choice in Indian households. Masoor dal is typically cooked until soft and then often seasoned with a flavorful tempering of spices like cumin, turmeric, garlic, and sometimes tomatoes, giving it a warm, comforting taste. Its versatility and ease of cooking make it a staple that pairs well with rice, roti, or as a nourishing soup.
CHANA DAAL
Chana dal, or split chickpeas, has been a staple in Indian cuisine for millennia, with historical roots tied to ancient agricultural practices in the Indus Valley. Known for its nutty flavor and slightly grainy texture, chana dal is a rich source of protein and is highly valued in Indian cooking. It is typically cooked until tender and often prepared with a tempering of spices like cumin, mustard seeds, curry leaves, and asafoetida, giving it a warm, aromatic profile. Popular in dishes like dal fry, curries, and savory snacks, chana dal is enjoyed with rice, roti, or even in salads and stews across South Asia.
MATAR
Dried matar, or dried green peas, has been a staple in Indian and global cuisines for centuries, valued for its long shelf life, high protein content, and versatility. With origins in ancient legume cultivation, dried matar was used as a crucial food source for both nutrition and sustenance during non-harvest seasons. When soaked and cooked, dried matar has a firm yet tender texture and a slightly earthy, sweet flavor, making it ideal for hearty curries, soups, and snacks. In Indian cuisine, it is especially popular in dishes like matar ke chole or ragda, where it is spiced with ingredients like cumin, turmeric, and coriander.
BLACK CHICK PEAS
Black chickpeas, also known as kala chana, have been cultivated in the Middle East and Indian subcontinent for thousands of years, with a history dating back to ancient civilizations that prized them for their high protein and fiber content. These small, dark brown legumes have a robust, earthy flavor and a firm texture, which holds up well in stews, curries, and salads. In Indian cuisine, black chickpeas are commonly cooked with spices like cumin, turmeric, and coriander and are often used in dishes like chana masala or sundal. Their rich flavor and nutritional value make them a beloved ingredient across various culinary traditions in Asia and the Middle East.