daals

Lentils and pulses commonly used in South Asian cuisine, particularly in Indian, Pakistani, Bangladeshi, and Nepali dishes. Known for their high protein content and nutritional value, daals come in various types such as Toor Dal, Moong Dal, Masoor Dal, Chana Dal, and Urad Dal, each with unique flavors and textures. They are a staple food in these regions, often cooked with spices and served with rice or bread, catering to individuals seeking nutritious and protein-rich meals.