Dals & Pulses articles from COWBERRY
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What Is Brown Sugar? Types, How It Is Made, Nutrition and Uses
What is brown sugar: sugar with part of the cane's molasses kept in — 380 kcal and 98.1 g of carbohydrate per 100 g. Types (demerara, muscovado, light and dark), names, how it is made, nutrition, uses, storage and buying.
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Coriander water benefits: what dhania water actually does
Coriander water benefits, answered honestly: the research reviewed here has no human trial showing coriander water does anything specific. Here is what is known about coriander, what one teaspoon of seeds holds, and how to make and drink the water.
Red rice vs brown rice: the fibre, GI and honest verdict
Red rice vs brown rice: brown rice lists more fibre and protein and an India-tested GI of 58, while red rice's seven foreign tests average 62. Side-by-side nutrition per 100 g, GI, cooking, cost and which to choose.
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Kala chana (black chickpeas, brown chana): nutrition and cooking
Brown chana, kala chana and black chickpeas are one seed: the small dark desi chickpea with 287 kcal, 18.77 g protein and 25.22 g fibre per 100 g (IFCT 2017). Names, GI, soaking, recipes and buying on one page.
Kabuli chana (white chickpeas): nutrition, benefits and cooking
Kabuli chana (white chickpeas) explained: what it is, names in Hindi and English, nutrition per 100 g, GI 23, benefits, side effects, soaking and cooking, storage, recipes and how to buy.
Green moong (whole green gram): names, nutrition, benefits, sprouting
Green moong (whole green gram, sabut moong) explained: its names across India, IFCT 2017 nutrition per 100 g, benefits, who should limit it, how to soak, cook and sprout it, how to store it and what to check when buying.
Whole urad dal, split and washed: black vs white and which to use
Whole urad dal, black split and white split: what each form is, how the skin changes taste and cooking, and which to use for idli, dosa and dal.
Chana dal (bengal gram): names, nutrition, benefits and how to cook it
Chana dal (split bengal gram) explained: what it is, its names across India, IFCT 2017 nutrition per 100 g against toor and moong dal, benefits, who should limit it, how to soak, cook and store it, five recipes and what to check when buying.
Which toor dal is best: oily, plain, polished or unpolished
Which toor dal is best depends on the finish: oily vs plain and polished vs unpolished explained, with what to buy for sambar, dal and everyday cooking.