By Ujjainee Roy
August 29, 2024
Dal, a staple dish in Indian cuisine, is not only a rich source of protein but also incredibly versatile. Adding various types of leaves to your dal can enhance its flavor, aroma, and nutritional value. These greens introduce unique tastes and are packed with vitamins, minerals, and antioxidants, making your meal healthier and more wholesome. Here are some leaves you can use.
Spinach is a popular addition to dal, especially in "Palak Dal." It’s rich in iron, calcium, and vitamins A and C, and adds a mild, earthy flavor to the dish.
Known for their slightly bitter taste, fenugreek leaves are often used in dal to add depth of flavor. They are also beneficial for digestion and help manage blood sugar levels.
Moringa leaves are a powerhouse of nutrients, including vitamins A, C, and E, calcium, and protein. They add a slightly bitter but pleasant taste to dal, making it more nutritious.
Curry leaves are commonly used for tempering dal, imparting a unique aroma and flavor. Rich in antioxidants, they are also good for hair and skin health.
Coriander leaves are often added as a garnish to dal, adding a fresh, citrusy flavor. They are high in antioxidants and aid in digestion.
These tangy leaves, popular in South Indian cuisine, add a distinctive sour flavor to dal. They are rich in vitamin C and help boost immunity.