Masoor parippu is a good source of protein. It can be cooked with other vegetables and eaten as a curry or used to make wonderful khichdi. It’s essential in every home.
In south India, it is a key ingredient as an Uzhunnu in most of their main dishes like Idly, Dosa, Vada, etc. This pulse crop is well-known in north India as Black/Kali/Maa Ki Dal.
Soybeans are among the best sources of protein; in fact, they are often used in instead of meat. The high protein content, strong antioxidant levels, vitamins, minerals, and insoluble fibre of soybeans are just a few of its key benefits.
Brown gram is a classic Indian dal that has been forgotten. It is very nutrient-dense and rich in protein, fibre, antioxidants, polyphenols, and flavonoids.
One of the essentials in an Indian kitchen is sambar parippu. It is a necessary component of several delicious dals and kichdis. Sambar parippu is acquired from certified organic farmers, protecting the produce’s purity and flavour.
