Comprehensive and informative .... Will be of great aid for beginners in cooking 👍🏻

Rajshri, I cannot thank you so much, this is well documented every dal given examples, well done.

Needed this from the bottom of my heart❤️❤️❤️❤️❤️❤️😢😢😢

🌴☀️thank you I was growing frustrated, also thanks for including an image of a completed dish with each protein☀️🌴

Thank you very much for this video. I have recently gone vegetarian and it is a lot easier cooking Indian food at home. Dal is a life-saver for vegetarians and vegans. There are so many ways to cook them and they are gloriously inexpensive. Namaste!

Thnku so much mam 🙏 helpful video ❤❤

Thank you! Great information and I alsolove the video!

In the past I used to think there was only one type of yellow dal, until I met French ISKCON devotee who told me that toor dal, chana dal and yellow moong dal are all different. My mind was blown then and there. Thanks for this educational, informative video.

Very very informative. Thank you so much.

Extremely useful and very well explained, thank you! I love tarka dal and moong dal!

Going to save this for future references! Loved the video!❤️

Very useful information, explaining some fundamentals, especially to young people who may be starting to cook. Apart from agreeing with the comment on split version of matki, I would add about horsegram as below. It is a traditional grain in the south and is not forgotten. It is very much a staple grain especially in Karnataka and is used for a variety of dishes. Sprouted horsegram masala curry is a popular dish. Side Sabzi in combination with various greens with rasam are traditional recipes. This grain is used in dosas, chutneys and chutney powders. It is a high protein grain which is slightly tougher to digest and known for heat producing qualities it is more eaten in winter months. As children we used to snack on roasted horsegram. It’s property to aide in weight loss is being appreciated anew now. Despite this your video is very timely and informative.

Looks beautiful presented all on the table. Of course, if you want to be true to the recipe, you get the dal that is asked for, but if you had to pick two or three most universal ones, which would they be? For making curries and dals, not necessarily the flatbreads Thanks.

OMG! You made it so simple for me to get hang of all these..Thank you so much 😭❤️

Most helpful information for the bigginer for cooking

Thanks for explaining 👍

Nice video

Please make recipes out of kulthi daal,as it is diabetic friendly!!!❤

Thank you for sharing info about dals

Awesome information! All your recipes are always great!! I am looking forward to seeing how you prepare some of these dals ❣️

Very useful

Excellent explanation, and presentation. 👍

Well explained 👏🏻 very helpful

Informative ❤

Perfect. Thank you.

Information 👍.just one more addition moth dal(matki) is also available in split version. Used to cook dal which tastes delicious

Thank you so much for sharing this wonderful information on the different dals ❤❤❤

Great explore❤

Please make a video about siri dhanya or millets thank you

Very useful information for everyone

Thank you very much. Very helpful.

Thank you very much that was really helpful

Very informative,,thanks

Thank you soo much ❤

Best video in KZfaq ❤❤❤

Horsegram was not easy to find here in South Ontario Canada. I have only found one retailer to carry it. There is a lot of information on all the other dal, it would be nice for more on horsegram. I would also like to know more on the varieties of chickpea. The only two the shop that has the horsegram carry are the tan variety everyone knows, and the green Hara Chana variety, but I have seen sold dark black varieties, bright white varieties, red varieties and brown varieties, and in many sizes too (and there are probably others I have not seen here yet).

Best video I've seen today 😍😍😍😜😍😍

Beautifully explained

This will help in my psm spots...

Great explore

Hello Rajashri, I wonder if you can help me with a question, my mom use to cook plain rice with what I think was a toor dal, she use to buy the dal coated with oil coated from what I can remember, I think she use to boil the toor dal and mix it with plain rice, it was so tasty with any curry dish, meat or vegetables, it was very popular in the 60's she use to cook it regular specially at weekends, can you think of any of dal that can be mixed with plain rice, thanking you.

Please let me know how to make raw curry powder recipe in Indian style.

Very useful thank you

Lovely thk u

If I don't have grad hall can I substitute with pea hall for idli

Excellent

Finally!

Great video

Very apt

Lovely

👍

Helpful video

Which is kesari dal ??

Really helpful 👍🏻

Very helpful...

Please can I ask- are green lentils part of traditional Indian cooking? I have some packets but I am too afraid to use them for dal in case it won't taste good.

Thank you sooooo much

Can the split, skinless urad dal be used to make dosas? Is it in some way inferior to the whole version for that purpose?

Hi, there. This is a very informative video. But I have a question. I bought a bag of Gota Dal. Would this be a skinless mung bean or is it something totally different? Thank you

1. Toor daal 2. Moong daal 3. Chanaa daal 4. Urhad daal 5. Kulthi daal 6. Masoor daal 7. Moth daal

Great video! How can we differentiate between skinless moong and skinless urad dals?

Thank you

I need to know about pili matar dal

I had known everything till here... 4:18

Did the chana dao come from the black chickpeas?

"khwar pa hindustan hum khwar vi"..a native saying of pathans..."cursed are even cursed while in hindustan".. Denoting that the land of hindustan was so rich and ahead of its time that people used to thinkbof it as most lush and wealthy resourceful area.....thanks to east india company it grew even furtger in last 200 years🙏

What is gram dal

Urad daal is Maash daal in urdu! You forgot to mention Matar daal. What is this daal???

I've never been able to make a good daal, hubby likes mixed daal, I love chana and arar/maash daal you know the kharee one, not soup like moong, I also love kala chana & sufaid chana (not in a can) one you soak & make fresh. I can only make a good daal if I use shaan or national masala packs, never home ingredients (I have every ingredient at home) I've tried the boil method with terka on top & tries, fry onions first, add garlic slices, basically make a masala first, I can never make a good daal. Please teach me.

How to remove gas from these dals

Kulith recipe

Where is Ruchi Bharani,missing her videos

Please explain Tami language

Lovely thk u

Lovely

Lovely