Organic Mix Dal

1. Organic mixed dal can contain a variety of lentils or pulses, such as:

   • Red lentils (masoor dal)
   • Green lentils (moong dal)
   • Yellow lentils (toor dal)
   • Black lentils (urad dal)
   • Chickpeas (chana dal)
   • Split peas (yellow or green)
   • Other varieties of lentils or pulses

   Moong Dal (Split Green Gram): These are small, green, and yellow lentils that cook relatively quickly. They have a mild flavor and are often used in soups, stews, and various Indian dishes.

2. Masoor Dal (Red Lentils): These lentils are orange or reddish-brown in color and cook faster than many other varieties. They have a slightly sweet and nutty flavor and are commonly used in Indian and Middle Eastern cuisines.

3. Chana Dal (Split Chickpeas): These are split and skinned chickpeas, often yellow in color. Chana dal has a nutty flavor and is used in various Indian dishes, including soups, stews, and curries.

4. Urad Dal (Split Black Gram): These lentils are black and white and have a mild, earthy flavor. Urad dal is commonly used in South Indian cuisine, especially in dishes like dosa and idli.

5. Toor Dal (Split Pigeon Peas): These lentils are yellow and have a mild, nutty flavor. Toor dal is a staple in Indian cuisine and is used in a variety of dishes, including sambar.

6. Yellow Moong Dal (Split Yellow Gram): These are similar to green moong dal but are yellow in color. They have a mild flavor and are often used in soups, stews, and desserts.

Combining different types of dal in an organic mix provides a diverse range of flavors, textures, and nutritional benefits. This mixture is a convenient way to incorporate a variety of pulses into your diet, offering a good source of plant-based protein, fiber, vitamins, and minerals.

When purchasing Organic Mix Dal, look for certifications from reputable organic standards organizations to ensure that the product meets organic farming standards and is free from synthetic pesticides and chemicals