If you want to understand South‑Asian resilience, look no further than a humble bowl of dal. In it lies history, nutrition, and the quiet genius of turning crops into complete meals.
UN‑Backed Superfoods
The United Nations named 2016 the International Year of Pulses to spotlight their role in sustainable agriculture. Moong and chana dal, two of Handi’s best‑sellers, use a fraction of the water needed for animal protein yet deliver comparable amino acids -good news for athletes and eco‑warriors alike.
- Moong Dal: Split green gram sans skin, easy to digest and ready in 20 minutes. Rich in folate, potassium, and antioxidants.
- Chana Dal: Split Bengal gram with a nutty flavour and low glycemic load -ideal for energy without blood‑sugar spikes.
Cooking Wisdom -Old & New
Traditional soak: Our grandmothers soaked dal overnight, reducing cooking time and enhancing digestibility.
Quick tech: In a modern pressure cooker or Instant Pot, moong dal softens in 8 minutes, chana dal in 12. Add turmeric and bay leaf for depth.
Versatility on the Plate
- Classic Tadka Dal: Temper cumin, garlic, and Kashmiri chilli in ghee. Pour over silky moong dal for comfort in a bowl.
- Protein‑Packed Salad: Combine boiled chana dal with quinoa, pomegranate seeds, mint, and a lemon‑mustard dressing.
- Moong Pancakes (Pesarattu): Blend soaked dal with ginger and green chilli, then pan‑fry for a gluten‑free breakfast.
Cultural Significance
Dal is democratic. It feeds royal banquets and roadside dhabas, vegetarians observing fasts and bodybuilders upping protein. Children learn to spell with lentils on kitchen floors; brides are blessed with a handful for prosperity.
Retail & Food‑Service Edge
Handi offers dal in consumer‑friendly 2‑lb pouches and 25‑lb sacks for restaurants. Cleaned, graded, and triple‑sifted, our pulses cut prep time for chefs and home cooks alike. Order Now!
