Dal is a brand specializing in producing high-quality pulses, lentils, and beans that are rich in protein, fiber, and essential nutrients. Its products are widely used as a staple food in Indian, Middle Eastern, North African, and other cuisines around the world.
Dal was established in 1935 by Mohanlal Dayal as a small trading business in Delhi, India.
In the 1950s, the company began processing and packaging pulses in its own facilities.
In the 1980s, Dal expanded its operations to other parts of India and started exporting its products to other countries.
In the 2000s, the company adopted modern technologies and processes to improve the quality and consistency of its products.
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Toor dal is a type of lentil that is commonly used in Indian cuisine. It is rich in protein, fiber, and other essential nutrients.
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Urad dal is a type of lentil that is commonly used in Indian cuisine. It is rich in protein, fiber, and other essential nutrients.
Dal is the Indian word for lentils, which are a type of pulse that is rich in protein, fiber, and essential nutrients. So, there is no difference between dal and lentils.
Dal is a good source of protein, fiber, and other essential nutrients. It helps in maintaining a healthy digestive system, promoting heart health, improving bone health, and managing diabetes.
Yes, all Dal products are gluten-free and safe for people with gluten intolerance or celiac disease.
Dal products are widely available in supermarkets, grocery stores, and online marketplaces in India and other countries.
Dal can be cooked in various ways, such as boiling, pressure cooking, or slow cooking. You can also add different spices and herbs to enhance the taste and flavor of Dal.