TRS Moong Dal. Moong Dal is also called as 'Payatham Paruppu' or 'Dhuli Moong' they are yellow lentils which have been split and hulled. Mung Dal are easily digestible and they go well with seasonings and spices. They are often made into spicy dhals.
TRS Mung Dal. Mung Dal is also called as 'Payatham Paruppu' or 'Dhuli Moong'. They are yellow lentils which have been split and hulled. Mung Dal are easily digestible and they go well with seasonings and spices. They are often made into spicy dals.
TRS Red Lentils. Red Lentils is also called as masoor dal. Masoor dal is the most common dal cooked in Indian houses. Red split lentils contain high fibre and proteins. Red split lentils have rich nutty taste and they also hold their shape even after cooking
TRS Urid Dal. Urid Dal or Urad Dal is also called as Ulutham Paruppu are usually black lentils that have been skinned and split. Urad dal is the most common legume used in India to make soups and dals. In South India, Urad Dal along with rice is used to make dosas, which are crispy pancakes. Urad Dal is also used to make pappadums along with seasoning for curries with mustard seeds in South India.
TRS Urid Dal White. Urid Dal White is also called as Ulutham Paruppu are usually black lentils that have been skinned and split. Urad dal is the most common legume used in India to make soups and dals. In South India, Urad Dal along with rice is used to make dosas, which are crispy pancakes. Urad Dal is also used to make pappadums along with seasoning for curries with mustard seeds in South India.
TRS Urid Whole Gots. Urid Whole Gots is also called as Ulutham Paruppu are usually black lentils that have been skinned and split. Urad dal is the most common legume used in India to make soups and dals. In South India, Urad Dal along with rice is used to make dosas, which are crispy pancakes. Urad Dal is also used to make pappadums along with seasoning for curries with mustard seeds in South India.
