Grains, Daals & Pulses
Atta, rice, millets, oats and every daal: how to buy, store, soak, cook and portion them, with honest nutrition.
72 posts in this series
Which Dal Is Best for Babies? 6 to 12 Months and Daal Ka Pani
Which dal is best for babies? Dhuli moong and masoor first, textures from 6 to 12 months, why daal ka pani is…
Dal in Pregnancy: Which Daals Help, Cooked Sprouts, Safe Rajma
Dal benefits in pregnancy, after two safety rules: cook sprouts, boil rajma hard. Protein, iron, folate, gas and heartburn, and the urad…
Cooked Dal in the Fridge: How Long It Keeps, Freezing and Batter
How long cooked dal keeps in the fridge, why daal left out overnight is risky, signs of khatti daal, freezing rajma and…
Which Dal Is Good for Uric Acid? Every Daal, Honestly Checked
Which dal is good for uric acid? A daal-by-daal verdict on arhar, rajma, soybean and bhuna chana, flare-day eating, and why cutting…
Is Dal Good for Kidney Patients? Which Daal, How Much, Leaching
Is dal good for kidney patients? Which daals run heavier in potassium, soak-and-discard boiling, katori portions, and the salt-substitute danger.
Mix Dal (Panchmel Daal): Which Daals Cook Together and How Long
How to cook mix dal in a pressure cooker: which daals pair by cooking time, a base ratio, whistles, Rajasthani panchmel, dhaba-style…
Matar Dal and White Peas (Safed Matar): Soaking, Ragda, Chaat
What matar dal is, how to tell it from chana daal, how long to soak white peas, whistles for pani puri and…
Cook Dal Without a Pressure Cooker: Stove, Handi and Rice Cooker
How to cook dal without a pressure cooker: stovetop times for every daal, handi and rice cooker methods, gas-saving tricks, and why…
Which Dal Is Best for Diabetic Patients? Katori, Tarka and Roti
Which dal is best for a diabetic patient? Chana daal and whole pulses rise slowest, but the rotis beside it matter more.…
Moth Beans (Matki): How Long to Soak, Sprouting and Matki Usal
How long to soak moth beans, how to sprout matki in a day, cooker and stove times, matki usal and Punjabi moth…
Dal in Pressure Cooker: How Many Whistles and Water, Every Daal
How many whistles and how much water for dal in a pressure cooker, with minutes after the first whistle for every daal,…
Can You Sprout Masoor Dal? Moth (Matki), Lobia and Which to Cook
Can you sprout masoor dal? Only sabut masoor. Which pulses sprout, times for each, who must eat sprouts cooked, and how to…
Can We Eat Dal at Night? Daal Myths, Taseer, Foam, Masoor Ban
Can we eat dal at night? Yes. Honest verdicts on daal myths: garam taseer, the foam, salt at the start, uric acid…
Toor Daal (Arhar): Oily vs Unpolished, Whistles and Daal Fry
Toor dal cooking time in a pressure cooker, how to wash oily arhar, a plain daal fry, arhar vs chana daal, gas,…
Dal Soaking Time Chart: Every Daal, Minimum to Maximum Hours
Dal soaking time for every daal: which need none, which need 1 to 2 hours or overnight, the hot-water quick soak, and…
Bhuna Chana (Roasted Chana): With Chilka or Without, Protein, Gas
Bhuna chana protein per 100 g and per muthi, chilka vs skinless, gas, diabetes-friendly portions, eating it at night, dyed chana checks…
Dal Protein Per 100g, Raw vs Cooked: Which Daal Has the Most
Dal protein per 100g cooked is about 7 to 9 g, not the 24 g on the packet. Every daal compared raw,…
Green Moong (Sabut Moong) and Chilka Moong: Soak, Cook, Digest
Green moong dal soaking time, whistles and stove time, a Pakistani sabut moong salan, a dry version, and why the skin causes…
Kala Chana vs Kabuli Chana: Protein, Gas, Price, Which to Buy
Kala chana vs kabuli chana, which is better? Protein, fibre, blood sugar, gas, cooking time, price per kg and which dish needs…
Fake or Polished Daal: Metanil Yellow, Khesari and Home Checks
Fake toor daal and dyed chana daal: what polish really is, metanil yellow, khesari and lathyrism, the home water test and its…
Which Dal Causes Gas? Every Daal Ranked, Lightest to Heaviest
Which dal causes gas the least? Every daal ranked from dhuli moong to rajma, the soaking and cooking fixes that work, and…
Yellow Moong Dal (Dhuli Moong): Soaking, Whistles and Tarka
How to cook yellow moong dal: no soak needed, 2 whistles or 25 minutes in a pot, water ratios for thin or…
Types of Daal: Names in English, Urdu and Hindi, Sabut vs Dhuli
Every daal with its English, botanical, Urdu and Hindi names, sabut vs chilka vs dhuli, matki vs moong, and how to tell…
Masoor Dal Face Pack (Red Lentil): Patch Test, Who Should Skip
Masoor dal face pack, honestly: a gentle scrub, not a whitener. How to grind and mix it, the patch test, side effects,…
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