Abstract:
Pulses commonly called ‘dal’ in India are essential components of the diet
for both vegetarians and non-vegetarians. Pulses constitute one of the main
sources of protein in Indian food. The common varieties are: Chana, Mung,
Masoor, Urad and Tur dal. Of these, Masoor and Mung dal are predominantly
consumed in the north-eastern region. During milling, dal is split into smaller
sizes which renders it convenient for cooking.
