Rai Dal
Also known as: Split Mustard Seeds, Mustard Dal, Rai Kuria, Sarson ki Dal, Cracked Mustard Seeds, Yellow Mustard Dal
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Also known as: Split Mustard Seeds, Mustard Dal, Rai Kuria, Sarson ki Dal, Cracked Mustard Seeds, Yellow Mustard Dal
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Rai Dal is made from split mustard seeds with the outer skin removed. It is a staple spice in Indian cuisine, especially for pickling.
Rai Dal is split and skinless, offering a more immediate pungent flavor and a softer texture compared to whole seeds.
Mustard powder is much more concentrated and lacks the texture of Rai Dal. Use it sparingly as a substitute, or better yet, coarsely grind whole mustard seeds.
When stored in an airtight container in a cool place, it remains fresh and pungent for 6 to 12 months.
While famous for pickles, it is also used in tempering (tadka) for South Indian dishes and certain vegetable preparations.
No, Rai Dal is naturally gluten-free as it is derived solely from mustard seeds.
It can become bitter if it is old, exposed to moisture, or if it has been burnt during the tempering process.
Look for a uniform yellow color, a sharp aroma, and ensure there is no powdery residue or moisture in the packaging.
Yes, it is rich in minerals like selenium and magnesium and contains healthy fats, though it is typically consumed in small quantities.
Rai Dal is a versatile ingredient found in cuisines around the world. With 508 calories per 100g and 26.1 grams of protein, it's a nutritious addition to many dishes.
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