Masoor dal (Lens culinaris), also called red lentil, is a staple food in every Indian household. It is widely cultivated in warm, tropical and temperate zones for its edible and nutritious seeds. In addition, it is an important source of protein for the vegetarian population in developing countries.
Urad dal is a good source of proteins, carbohydrates, lipids, iron, and calcium. In addition, whole urad has dietary fibre, whereas urad dal (split urad) does not contain fibre. Among the phytochemicals, prominent phytochemicals present in urad dal are flavonoids and phenolic compounds.
The Masoor Dal lentils can be split or whole, and both types are used in Indian cuisine. The split and husked red lentils are called Dhuli Masoor Dal in Hindi. Split and husked lentils have an orange-pink color. However, the whole Masoor Dal with the husks have a dark brown color and thus called Brown Lentils.
Urad dal is also known as Split black lentils and Black gram dal. Split urad dal retains the skin and also has a strong flavour. Skinned and split urad dal is creamy white and somewhat bland. When boiled, the dal has an unusual mucilaginous texture.
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Moong or Green gram is a small -inch, round, olive-green bean that is mustard or off-white coloured inside. The beans have a sweet flavour, soft texture and are easy to digest. Green gram is available in many forms including whole, split, de-husked (yellow) and ground. Split Moong beans or green Moong Dal is Green gram that has been split but not skinned. Since the husk is not removed completely, the green colour is retained. The splitting is done in a mill.
Chana dal is baby chickpeas that has been split and polished. It looks and tastes like small kernels of sweet corn, and is one of the most popular ingredients in Indian cuisine. Chana dal is delicious, nutritious and easily digested. Apart from being used in soups, salads, curries, dal preparations, savouries, sweets and rice dishes, the legumes are also roasted and powdered into chickpea flour (besan), another ingredient that is widely used in almost every province of India.
Specification
Moisture: 10%
Damaged grain: 0.5%
Foreign matters: 0.5%
Broken & fragments grains: 0.5%
Weevil led grain per cent by count: 1
Urad also know commonly as Black Gram originated in India, where it has been in cultivation from ancient times and it is one of the highly prized pulses of India. As the name suggests whole black gram is black in colour and split dehulled are white in color. These tiny split white grains are also known as Urad dal in India. Often called white gram, these creamy white lentils are used in purees and soups.
Specification Urad Dal
Damaged Grain: 4.0% Maximum
Foreign Material: 1% Maximum
Brown Seeds: 3% Maximum
Sister Seeds: 3% Maximum
Weevilled Seeds: 2% Maximum
Pigeon peas are called by many vernacular names in the regional languages of India as Toor dal or arhar dal or rahri dal in Hindi, thogari bele in Kannada, Tur in Bengali, Turi or Toor in Marathi, Turdalya or tuvar in Gujarati or kandulu or kandi pappu in Telugu or thuvaram paruppu in Tamil and thuvara parippa in Malayalam. Each state in India has its unique way of using the hearty dal in a spectrum of ways. Toor dal with a mild flavour melds well with any ingredient and flavour, which is commonly used in making dal, sambar, rasam, soups, dal halwa, paruppu vada to mention a few.
Specification
Colour Speckled, greeny-blue in colour.
Flavour Earthy, peppery taste, free from any objectionable flavours.
Odour Should be free from any objectionable odours and taints.
Texture Should be firm, free flowing Green Lentils and not joined together.
Contrasting Colours Max. 0.5%
Stained Max. 4.0%
Heated Max. 0.5%
Peeled, Split & Broken Max. 3.5%
Other Damage Max. 2.0%
Total Damage Max. 3.5%
Ergot Max. 0.05%
Insect Parts Max. 0.02%
Stones Max. 0.10%
Other Foreign Material Max. 0.2%
Total Foreign Material Max. 0.5%
