Dals & Pulses articles from COWBERRY

How to soak toor dal: a 20 to 30 minute soak covers the everyday pot, and an overnight soak in the fridge gives the fullest softening, drained and cooked in fresh water. What soaking changes, the mistakes to avoid and the exact timings.

The everyday types of dal with their names in English, Hindi, Kannada, Telugu, Tamil and other Indian languages where IFCT 2017 lists them: toor, moong, chana, urad, masoor, rajma, kabuli chana, kala chana and lobia, how to tell them apart by look, and which dal goes in which dish.

Kabuli chana in pregnancy: 557 mcg folate and 4.31 mg iron per 100 g, the ICMR-NIN guidelines on legumes and folic acid, WHO supplement advice, safe cooking and the cautions that matter.

Kandi pappu in English is toor dal, the split pigeon pea (Cajanus cajan). Its names in Hindi, Marathi, Gujarati, Kannada, Telugu, Tamil, Malayalam and the other Indian languages from the IFCT 2017 list, the dals it is confused with, and where it grows.

Chickpeas in Hindi is chana, and the white type is kabuli chana; in English chickpeas, garbanzo beans or bengal gram, botanical name Cicer arietinum. Names by language, sourced.

How to soak moong: no soak for yellow split dal, 30 minutes for green split chilka, 8 to 12 hours for sabut moong, plus a quick hot-water method and what soaking does.

Rajma protein per 100 g is 19.9 g (IFCT 2017), with 300 kcal, 48.6 g carbohydrate and 16.6 g fibre. The full rajma nutrition table per 100 g and per katori, set against kabuli chana and kala chana, with the glycemic index and minerals.

Chana dal soaked overnight: 6 to 8 hours in cool water, one hour at room temperature or a 30-minute hot soak, what soaking changes, and cooking it unsoaked.

Chickpeas for weight loss: 378 kcal, 20.5 g protein and 12.2 g fibre per 100 g, a 113 kcal cooked katori, the 2016 pulse meta-analysis and how to eat them so the calories work for you, not against you.

Is kabuli chana good for diabetes? Boiled chickpeas average a GI of 23, the low band, with 63 g carbohydrate and 12.2 g fibre per 100 g; portions, the 2009 pulses meta-analysis and plate ideas.

Ten rajma benefits with the number behind each: 19.9 g protein, 16.6 g fibre, 6.1 mg iron and 316 mcg folate per 100 g (IFCT 2017). Also the side effects of undercooked beans, gas and allergy, how much to eat in a day and how to serve it.

Chickpeas for babies: start around six months, cooked soft and mashed. WHO weaning ages, NHS salt and honey rules, a chickpeas recipe for baby, feeds a day and the gas and choking cautions.