Daals & Cereals
Indian cuisine is rich with daal and cereals consumption. Every Indian household stock up different type of dals and cereals. From normal day to day routine or a lavish party daals and cereals are everywhere in various forms in different style of cooking. Every daal and every cereal has a one or many nutritional values. The common nutritional ingredient in every dal is proteins.
Rarely would you find an Indian household that doesn’t have dal or cereal in their pantry or cupboards because it is such a common staple in the Indian cuisine. In most households, dal is made on a daily basis, if not at least twice a week! Another reason Indians love their dals are the nutritional values they offer, as well as, a very, very good source for protein! Since most Indians are vegetarian, a lot of protein is not found in many vegetarian diets. It is very important to fit protein into your diet and dals are their primary source since they are very rich with proteins.
Dals come in a variety of colors and flavors. Green Moong, Urad Dal, Masoor Dal, Toor/Arhar Dal, Lobia, Matar Dal, Chickpea, Horsegram etc. to name a few.
With the new trend of vegetarians going Vegan, Indians still don’t have to worry about giving up their #1 source of protein! Dals are all vegan friendly! Besides the most commonly consumed cereals such as Rice and Wheat, which are common the world over, India also has other cereals like Bajra/Pearl millet, Barley, Jowar/Sorghum, Makki/Corn, Raagi/Nachani.