COWBERRY's Blog: Organic Food, Recipes & Healthy Living

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.

Soaking poha overnight: when it works and when it ruins the dish. Soak times by thickness, the poha water ratio for each use, and fixes for dry, sticky and bitter flakes.

Tamarind how to use: soak a 10 g piece in 60 ml of warm water for 15 to 20 minutes, knead, strain out the seeds and fibre, and add the extract to sambar, rasam, chutneys and curries. Amounts per dish and mistakes to avoid.

Sarso ke tel ke fayde aur nuksan, source ke saath: kam saturated fat, omega-3 ALA, erucic acid, roz ki matra aur kachi ghani sarso tel ko rasoi mein use karne ka tarika.

Nutmeg how to use: buy the whole seed, grate it fresh over the dish, add it near the end and keep the jar airtight. The honest daily-limit answer, grating steps, storage rules and common mistakes.

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.