Buy Best Quality Dal or Lentils at Cheap Price in Dhaka, BD
We are deeply involved in pulses as it is one of the staple foods in our daily diet. The use of these pulses is so much that its place is right after the rice. Delicious cooking is done with all kinds of pulses. Dal’s stay with the rice, even with the bread or roti again.
Pulses are popular with the cooking of pudding, churchari, khichuri, and various vegetables. So, if you are buying some best quality dal or lentils then without hesitate just browse ajkerdeal.com and get your convenience essential products.
“Pulses Are The Main Nutrient Source of Protein”
Pulses are the main food of protein. Pulses are often called “poor man's meat” because they contain 20 to 25 percent protein and are high in lysine and are cheap in price. In addition to protein, pulses contain enough sugar, fat and mineral salts. It contains about twice as much protein as wheat and about three times as much protein as rice.
Varieties of Fresh Dal or Lentils In Bangladesh
Pulses are a common and well-known term in the Bengali food list. Pulses are mainly dried seeds of seasonal crops like biuli, mung, lentil, gram, pea, arahar, maskalai, khesari (Grass pea)etc. All kinds of pulses are extremely necessary and beneficial for human beings. Pulses used for cooking and Many people may not be able to swallow if they do not have lentils on the last of the meal.
Different Types of Pulses are Used For Cooking!
Khesari is commonly cultivated as animal feed in Bangladesh, but is also popular as food in the northern part of the country. Lentils are extremely popular and a daily feast term. Chhola and masakalai are eaten occasionally. However, in the month of Ramadan, gram and its dal (dal besan) are widely used as iftar.
Besides, various types of food can be made from pulses such as khichuri, onion fritters, ghugni, chatpati, dalpuri etc. Pulses are dried and made into pulses pills, which is a well-known food in the countryside. It is eaten mixed with different vegetables.
Pulses are also used to make a variety of sweets. Such as mung jilapi or jalebi. On the day of Shabe Barat, it is customary to gelatinize with pulses. Moreover, it is mostly well known in the vegetarian food list.
Do You Know What Kind of Nutrients are in Any Dal’s?
Different types of pulses come in different flavors. For example, there are many other types of pulses like mung, lentil, gram, arahar, pea. Everyone knows the nutrients that pulses contain. Pulses are cooked and eaten mixed with different ingredients.
However, no matter how you eat it, these pulses are rich in many nutrients. Each dal is rich in nutrients. By adding it to our daily food list, it continues to meet our daily nutritional needs.
Red Lentil Dal & The Nutritional Value
Lentils are a common food term. After rice, it is a food that is more on the food list. Again, many people joke that lentils are the food of the poor. However, whatever you say, lentils have a lot of nutritional value.
The nutritional value of lentils is 100 grams per lentil has Calories 343 grams, 1.5 grams of fat, Sodium 16 g, 1392 g of potassium, Carbohydrates 63 g, 22 grams of protein, 13 grams of calcium, 45 grams of magnesium, 10 grams of vitamin complex and 15 grams of fiber.
Some Features Of Maskalai Pulses
Maskalai pulses are extremely tasty and nutritious. These pulses are very popular mainly in the Indian subcontinent. These pulses are served with vegetables or fish or meat. It is mostly cultivated in the north and north West of Bangladesh. Maskalai lentils are eaten equally in urban or rural areas. These pulses are rich in taste and nutrition.
Benefits of Maskalai Pulses
There are so many benefits of nutritious mashkalai dal. These pulses are called natural stomach cleansers. This is because these pulses contain a lot of fiber which relieves constipation and helps in digestion. There is also potassium, which controls the amount of sodium in the blood. Magnesium keeps blood flow normal. As a result, the heart stays healthy. Muscular pulses play a special role in muscle building and body growth.
Mung Beans & Nutritional value of Dal
Mung dal, the name of another delicious term. The color of this stalk is called golden color and it is also called Sona mung dal. Mung pulses originate in South Asia and Southeast Asia. Mung pulses are used as an ingredient in both spices and sweets.
Mung dal is quite nutritious as well as tasty. Available from every 100 grams of mungdal 24 grams of protein, Iron 6.64 g, Vitamin B complex 25 g, Carbohydrates 63 g. Mung dal also has many health benefits. Helps reduce bad cholesterol LDK in the blood.
Experts say that regular consumption of these pulses reduces the risk of heart disease by 22%. It contains a substance called lecithin which prevents the accumulation of fat in the liver. Mung dal is a popular food for vegetarians.