For people with high uric acid, yellow moong dal in limited quantity is safe for consumption because of its low purine content, according to Kiran Kukreja.

Moong Dal Chilla for breakfast is a healthy and high-protein dish that can be easily made at home. Moong dal is a rich source of protein and fiber and in the form of chilla makes for a filling ...

Green moong has been cultivated in the Indian subcontinent for over 4,000 years and has remained a staple across regions due to its adaptability and nutritional value. Traditional Indian kitchens ...

Dal makhani comes from Punjabi cuisine and is loved for its silky texture. Dal dhaba takes its name from India's highway dhabas-those roadside eateries. Butter and fresh cream are added generously, ...

In this episode of Mother's Recipe, let's learn how to make Nutritious Drumstick Dal at home The US government seems to have a clear message for white nationalists ICE officer who shot Renee Good in ...

Benefits and Side Effects of Dals: Which Dal Is Best for Protein, Iron and Energy? Doctor Explains A doctor breaks down the ...

Dal Pakwan is the Sindhi breakfast of champions that comes with the combination of spicy chana dal and crispy, flat puri-like pakwans. Here's how to make these at home: Give 3 whistles and then keep ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

NEW DELHI, (IANS) -. How does one explain the fascination of Indians for dals? Is there a common strain in the dals across the country? “Dals are a diverse and versatile ingredient that can be found ...

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