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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dry place, it can last for up to one year.
It is not strictly necessary as it cooks quickly, but soaking for 20-30 minutes helps it cook more evenly and makes it easier to digest.
Red lentils (Masoor Dal) are the best substitute as they have a similar cooking time and texture.
Yes, it is naturally gluten-free and safe for those with celiac disease or gluten sensitivity.
Look for signs of moisture, mold, a musty smell, or the presence of small insects (weevils).
Yes, cooked dal freezes very well. Store it in an airtight container for up to 3 months.
Yes, it is an excellent source of plant-based protein, providing about 24g per 100g of dry weight.
It is commonly used in Dal Tadka, Khichdi, soups, and even sweet puddings like Moong Dal Halwa.
Look for uniform yellow color, absence of stones or debris, and ensure the grains are not shriveled or discolored.
Split Green Gram is a versatile ingredient found in cuisines around the world. With 347 calories per 100g and 23.86 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the legume category with complete nutrition information.
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