Dals & Pulses articles from COWBERRY

Kabuli chana benefits: 20.5 g protein and 12.2 g fibre per 100 g, a GI of 23, iron and folate, honest side effects such as gas, and how much to eat a day.

How to eat bengal gram: daily dal with rice or roti, soaked and boiled chickpeas as a snack, roasted gram, besan and sattu, and how much fits a day.

Is rajma good for diabetes? It can be, as a measured portion in place of some of the rice or roti. The tested GI of rajma (45, low), carbs per katori and per serving, what the 2009 pulse meta-analysis found, portion sizes and better and worse ways to eat it.

Sabut moong in English is whole green gram. Every name IFCT 2017 lists for sabut moong, from Mung in Hindi to Pasipayir in Tamil, and the names people confuse with it.

How to store rajma for long time: dry rajma keeps for months in a clean, airtight jar in a cool, dry cupboard; soaked rajma goes in the fridge, used soon; cooked rajma keeps two days chilled or longer frozen.

Ten green gram benefits with the IFCT 2017 number behind each: 22.53 g protein, 17.04 g fibre, 145 mcg folate per 100 g and a GI of 38, plus the soaked-moong and sprout benefits, the side effects, how much to eat a day and how to cook it.

How to soak urad dal for plain dal and for idli, dosa and vada batter: the overnight soak of about 12 hours, a quick soak with hot water, what skipping the soak costs, and how to store soaked dal and batter in the fridge.

Green gram vs moong dal: whole seed against split dal. Compare the IFCT numbers, the cooking and the cost, and see which form fits your pot.

Rajma soaking time: 8 to 12 hours, or overnight, fully submerged in cold water. A quick-soak with just-boiled water takes about an hour, and a table covers each option.

Does lobia need to be soaked? Yes: six to eight hours overnight, or about two hours by quick soak. Steps, water ratio, time table and what skipping the soak changes.

Black chana soaked overnight: 6 to 8 hours in cold water, or a hot quick soak of at least 3 hours, then 6 to 7 whistles in the pressure cooker. Steps, mistakes and storage.

Moong dal has 23.9 g protein, 326 kcal, 52.6 g carbs and 9.4 g fibre per 100 g raw (IFCT 2017) and a GI of 38. Per-katori values, moong vs toor and chana dal, and its folate, iron, potassium and magnesium, all sourced.