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  • Premium Daal Protein-Rich Everyday Staple Food - daal - Buy Online at MAYFAIR AGRO

Premium Daal Protein-Rich Everyday Staple Food

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This premium daal is carefully cleaned, graded and securely packed to bring you authentic taste and natural goodness in every meal. Ideal for daily cooking, it suits simple home-style dal recipes and comforting daal chawal combinations. Rich in plant-based protein and fibre, it supports a wholesome diet for the entire family, from kids to elders and working adults. Quick to cook and easy to digest, this daal fits busy lifestyles without compromising on nutrition or flavour. Whether you love classic yellow dal or creative lentil dishes, it delivers consistent texture and rich flavour every time. Packed with care at H NO 909 TOWER 1 KAVERI KAUSTUBH APARTMENT HOSPITAL BYE PASS ROAD AGRA for trusted quality.

Rich in plant-based protein for daily nutrition
Hygienically cleaned and uniformly graded lentils
Cooks quickly, saving gas and kitchen time
Ideal for everyday dal recipes and daal chawal
Light, tasty and easy to digest for all ages
Consistent texture for soups, curries and khichdi

Rinse the daal 2–3 times under clean water. Soak for 15–30 minutes for faster cooking, if desired. Cook in a pressure cooker or pan with water, salt and turmeric until soft. Temper with ghee or oil, spices and herbs. Serve hot with rice, roti or as part of dal recipes.

Daal is a broad term for dried, split pulses like lentils, peas and beans commonly used in South Asian cooking. When cooked, daal becomes a hearty, protein-rich curry or soup, often eaten with rice or roti. It forms a staple in many homes and supports balanced daily nutrition.

In Indian food, daal refers to both the raw lentils and the cooked dish made from them. The cooked daal is usually simmered with water, salt, turmeric and spices, then tempered with ghee or oil. It’s a main source of protein, often enjoyed as comforting daal chawal at home.

Daal is made from pulses such as lentils, split peas, chickpeas or split beans that have been dried and often hulled. These pulses are rich in protein, fibre and minerals. When you cook them with water and spices, you get a nourishing dal recipe that suits everyday Indian meals.

Daal mash, often referring to well-cooked and mashed lentils, has a soft, creamy and slightly thick texture. You may still see some broken lentil shapes, but it spreads easily on a spoon. It’s perfect for smooth dal recipes, especially for children, elders or anyone who prefers softer food.

Daalu can have different meanings depending on language and context, but it is not directly related to Indian daal or dal recipes. In many cases people searching for daalu are exploring names, phrases or slang, while daal usually refers to lentils, daal chawal meals and traditional Indian food.
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