Mix Daal with Chapati or Rice

Derived from the Sanskrit word that means “to split”, daal is a collective term for pulses—lentils, peas, and beans. While sometimes used in other dishes, these pulses are usually served slow-simmered into a soft, porridge-like dish that’s also called daal. We make it by mixing lots of pulses together, served with Chapati or rice.

Nutritional Information Panel for Mixed Dal (Per 250g serving)

Key Ingredients: Split red or yellow lentils, water, onion, garlic, tomato, turmeric powder, cumin seeds, mustard seeds, garam masala, red chili powder, cooking oil, salt, cilantro.

Note:

• Mixed Dal is high in protein and dietary fiber, making it a nutritious choice for vegetarians and vegans.
• It’s relatively low in fat, with most of it coming from the cooking oil used.
• The dish is also rich in essential micro-nutrients like iron and potassium, primarily from the lentils.

For Chapati:
1 cup whole wheat flour
A pinch of salt
Water (approximately 1/2 cup)
Cooking oil or ghee for cooking chapati

For Rice:
1 cup Basmati rice
2 cups water
A pinch of salt

Disclaimer: Image is a digital creation and may not accurately represent the actual dish.

Allergens info : Food prepared in our kitchen may contain allergens such as Soy, nuts, milk and gluten.