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Mung	Mung Split	Masoor Dal	Urid Dal	Chana Dal	Mung Dal

Daily Feast

Though Toor Dal happens to be core competence, We at Lxmi Protein Products Pvt.
Ltd. Offer a wide range of quality Dals and Pulses.

These Include :

Mung
	These small beans are probably most familiar in their sprouted form, which is how they are found in many Chinese dishes. Hulled and split, they reveal their creamy interiors. Second only to Alfalfa in popularity for home growing. Also known as Chinese Bean Sprouts. The bean sprout is much easier to digest and assimilate than the actual bean and it is the only source of Vitamin C and Vitamin B12 among the sprouted beans. Used in stir fried food, soups and salads.

	Mung Split with Skin

Moong/Mung split dal is also known as chilka moong/mung Dal.

Chana Dal
	A small variety of the chickpea, this pale yellow dal has a delicately nutty aroma and flavor. It also goes by the names chana dal or bengal gram dal. It is combined with onions and spices to make a classic dal or it is mixed with meat to make koftas and kebabs. Chana dal is also used to make a variety of sweet dishes like payasam and puran poli.

	Masoor Dal

Masoor dal is orange/split red lentils that have a delicate nutty taste. They do not need any soaking before cooking. They cook very quickly, and are easy to digest. These lentils are used to make soups, stews, bakes and they are made into spicy dals. These lentils may be combined with rice, meat or vegetables as main dishes. Lentils have a protein content of 25%. They are a good source of protein, fiber, carbohydrates, B vitamins, magnesium, iron, and zinc. Uses:

Urid Dal

	Urad Dal is a cream color dal used for making popular South Indian dishes, such as dosa, idli, and dahi wada. This dal needs soaking for a few hours before cooking. The consistency of urad dal is usually thicker than any other dals.

	Mung Dal
In India they are called moong/mung dal. Archeological evidence suggests that mung beans were first domesticated in India at least 3,500 years ago and soon spread into other areas of Asia and into Northern Africa. They are used in many cooked dishes, salads, and pancakes.