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5 Underrated Ingredients in the Indian Kitchen

Bonny Shah

Bonny Shah
25 February 2020

This article is authored by Bonny Shah. Bonny is a Registered Dietitian and a Certified Diabetes Educator.

Good food depends almost entirely on ingredients. There are some extremely underrated ingredients lying in your kitchen that you should incorporate in your daily diet. These are often at the backstage, even though they come with high protein and nutrition value. They are familiar ingredients which have been neglected or do not get enough attention even when they are tasty, versatile, and incredibly nutritious. Let’s have a look at some of them:

Masoor Dal

Masoor Dal: The Secret Superstar

When it comes to dal, we have often seen that dals don’t get enough limelight and attention that they deserve. Especially when it comes to masoor dal, as it comes with an inexpensive tag, people generally underrate its benefits. There is no denying the fact that a single bowl of masoor dal can help fulfill the nutritional and dietary requirements. Masoor contains a good proportion of dietary fibre and scores low in glycemic index. Due to this, masoor dal may effectively help lower the amount of cholesterol in the body as well as sugar levels. Try Tata Sampann Masoor Dal which is unpolished and is naturally a good source of essential amino acids like isoleucine and lysine.

Lobia: Jack of all trades

Some call it Lobia, Rongi, Alsande Kalu while some know it by the name of Karamani or Chawli. Call it by any name, it is loaded with fibre that binds to cholesterol and helps throw it out of the body. Chawli contains B-complex vitamins, protein, zinc, calcium and iron. Incorporating lobia in your diet on a regular basis may help lowering the cholesterol level. Isn’t it great? You can try unpolished Chawli by Tata Sampann; it’s low on moisture due to not being subjected to harsh water polishing.

Toor Dal: King of the kitchen

Toor dal had always held a special place in the Indian kitchen. Toor dal forms the main ingredient in sambar for South Indians, amti dal for Maharashtrians and Gujaratis swear by their khatti-meethi dal. Apart from its unique distant flavour, aroma, and taste, it is also an excellent source of folic acid and fibre. It is low in calories and great source of protein. Adding dals such as toor dal to your diet will help you manage your weight and lower your risk of common chronic health issues.

Chana Dal

Chana Dal: Loaded with Nutrients

Every kitchen shelf has a place for a jar of Chana dal, also known as Split Bengal gram. But the list of its benefits has always been underrated. Chana dal is rich in B-complex vitamins and also an excellent source of vegetarian protein. It helps in weight loss as it lets you stay sated for longer. A great option for diabetics, it can help control their blood sugar levels.

Moong Dal: A Versatile Staple

Moong is one of the best plant-based sources of protein. It’s rich in essential amino acids, such as phenylalanine, leucine, isoleucine, valine, lysine, arginine and more. It also contains folate, fibre and vitamin B6. Sprouted moong beans contain fewer calories but have more antioxidants and amino acids.

Make sure these high protein pulses finding their way back to our plates because of their countless uses and endless benefits..



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