Dals & Pulses articles from COWBERRY

Urad dal in pregnancy: the folate, iron and protein in a katori, how much fits a day, how to cook it safely, and what stays off the plate.

Is urad dal good for weight loss? The katori's calories, protein and fibre, what the pulse trials found, and the cooking habits that decide it.

Is urad dal good for diabetes? A GI of 43, what a katori of cooked dal brings, what the trials found, and how idli, dosa and vada compare.

How is sattu made? Bengal gram is roasted on a low flame until it tastes toasted through, cooled fully, ground fine and sieved — the roast is the step that separates sattu from besan. Home steps, timings and the FSSAI standard.

Urad dal for babies: when to start, how to make a smooth porridge, what the dal carries, and what stays out of the bowl.

Urad dal benefits, each tied to its IFCT number: protein, fibre, iron, folate and a low GI, then the side effects people search, the 85 g daily share and how to soak and cook it.

How to sprout moong at home: rinse, soak overnight, drain, tie in muslin or use a jar, rinse twice a day and harvest in 1 to 3 days. Timings by season, yields, common mistakes and how to store the sprouts.

Ten benefits of green gram (moong) sprouts and whole green moong with IFCT 2017 numbers and the mung bean studies behind them, plus side effects, sprout hygiene, how much to eat a day and how to eat them.

Green gram protein per 100 g, calories, carbs, fibre, GI and minerals for whole moong (IFCT 2017), worked out per serving of boiled moong, compared with moong dal and kala chana, with a note on reading figures for sprouts.

Sattu nutrition per 100 g, stated honestly: IFCT 2017 and the USDA FoodData Central carry no sattu composition, so the figures are the FSSAI 20 percent protein floor, the chana dal and besan numbers, per-serving arithmetic and the honest GI gap.

Urad dal (black gram) explained: the whole, black split and white split forms, its names across India, IFCT 2017 nutrition per 100 g, benefits, side effects, cooking, storage and nine recipes.

Sattu in English is toasted gram flour, the Wikipedia article's wording, while the FSSAI standard titles chana sattu 'Roasted Bengal Gram Flour'. In Hindi it is sattu, in Punjabi satui, in Odia chhatua — each name with its own footnote, since IFCT 2017 records no sattu names.