Dals & Pulses articles from COWBERRY

Is sattu good for weight loss? Neither IFCT 2017 nor the USDA record carries a composition for sattu, so no calories are quoted. The published numbers: the FSSAI 20 percent protein floor, the pulses meta-analysis (a modest 0.34 kg) and how an unsweetened sattu drink fits a deficit or a bulk.

Dal protein per 100 g for toor, moong, chana, urad, masoor, sabut moong, rajma, kabuli chana, kala chana and lobia from IFCT 2017 and USDA, worked out per katori of cooked dal, with calories, fibre, GI and why dal plus rice or roti makes a complete protein.

Sattu benefits, one printed number and a studied gram family: the FSSAI 20 percent protein floor, pulse-class satiety and glycaemic trials, the 3:1 cereal pairing, then honest side effects and how much fits a day.

Sattu, the roasted Bengal gram flour: what it is, its names in English and Indian languages, the one nutrition figure printed for it, the benefits and side effects, and how to buy, store and use it.

Chana dal protein per 100 g is 21.55 g, with 329 kcal, 15.15 g fibre and a GI of 11 (IFCT 2017, University of Sydney). The full bengal gram nutrition table against kala chana and besan, per-katori figures, iron, folate and the other minerals.

Rajma beans are red kidney beans: 19.9 g protein, 16.6 g fibre and 300 kcal per 100 g, a tested GI of 45, its names in Indian languages, benefits and side effects, cooking, storage and recipes, each topic linked to its own page.

Chana dal in English is split Bengal gram, the skinned split desi chickpea. Its name in 13 languages, based on the IFCT 2017 list (kadle bele, sanaga pappu, kadalai paruppu, kadala parippu, cholar dal), what it is confused with and where it grows.

Masoor dal: the split red lentil in one page — what it is, its 13 Indian names, nutrition per 100 g (323 kcal, 24.35 g protein, GI 25), benefits, side effects, cooking, storage and buying.

Toor dal (arhar, split pigeon pea) explained: its names across India, IFCT 2017 nutrition per 100 g, benefits, who should limit it, how to soak and pressure cook it for sambar and dal tadka, unpolished vs polished, storage and what to check when buying.

Lobia (black eyed peas, cowpea): what it is, Indian names, IFCT 2017 nutrition per 100 g, benefits and who should limit it, soaking and cooking, recipes and what to check when buying.

Moong dal (split green gram, mung bean) explained: yellow vs chilka, its names across India, IFCT 2017 nutrition per 100 g, benefits, who should limit it, how to cook and store it, three recipes and what to check when buying.

Which masoor dal is best depends on the dish: whole (sabut), split (dhuli) and malka masoor compared on looks, cooking and use, plus red vs brown vs green lentils.