Moong dal is used to make khichdi, vada, kheer, moong dal halwa, pakode, and other sweet and savoury dishes. It is used to make a special type of sambhar which served with idli.
Mochai helps in digestion and it is very easy to cook and has a yummy taste and has high dietary value. Mochai seeds are rich in phosphorous, calcium, potassium, magnesium, folate and other B Vitamins.
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Dalia is chana Dal, husked, split and roasted. They are extensively used in South Indian cooking from condiments to curries. Typically eaten as a snack in India.
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Peas are a good source of vitamins C and E, Zinc, and other
antioxidants that strengthen immune system. Yellow peas are milder than green peas and have a nuttier taste.
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Chickpeas are usually boiled or roasted and go well in curries and salads Chickpeas offer specific health benefits, and consuming them regularly boosts your intake of a few key nutrients.
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