Lakeena Seenaa Vaanaa

White chana is called Kabuli chana because it was historically introduced to India through Kabul (Afghanistan) and nearby Central Asian regions. 🌱 Why is White Chana Called Kabuli Chana? The term “Kabuli” comes from Kabul , the capital of Afghanistan. Long ago, this variety of chickpea was imported into India via Kabul by traders and travelers along ancient trade routes. Because of this origin, people began calling it Kabuli chana . Over time, the name stuck and became commonly used across India. 🌾 How Kabuli Chana Differs from Desi Chana Kabuli chana : Larger in size Creamy white or pale beige color Smooth outer skin Mild taste Desi chana : Smaller in size Dark brown or black color Rough outer skin Stronger, earthier flavor 🌍 Global Recognition Kabuli chana is known by different names worldwide: Chickpeas (English) Garbanzo beans (Western countries) Kabuli chana (India & South Asia) It is widely used in Mediterranea...

Sunlight plays a crucial role in reducing moisture content in dal through natural drying. Here’s how it works: ☀️ 1. Evaporation of Water Sunlight provides heat energy that causes moisture inside the dal grains to evaporate . As the grains warm up, water moves from the inside to the surface and escapes into the air. 🌬️ 2. Enhanced Air Circulation When dal is spread out in open sunlight, natural airflow carries away evaporated moisture, preventing it from settling back on the grains. 🔬 3. Microbial Control Lower moisture levels inhibit the growth of mold, bacteria, and fungi , which thrive in damp conditions. Sunlight also has mild natural disinfecting properties. 🏭 4. Improved Processing Quality Properly sun-dried dal: Dehusks more easily Breaks less during milling Cooks evenly 📦 5. Longer Shelf Life Reducing moisture to safe levels prevents spoilage and extends storage life without the need for chemicals. Purchase Lakeena Dal via Online  -   www.see...

Yes, dal is very good for pregnant women 🌱—when eaten in the right quantity and cooked well. Why dal is beneficial during pregnancy Rich in protein : Helps in the baby’s growth and tissue development Good source of iron : Supports hemoglobin levels and helps prevent anemia High in folate (Vitamin B9) : Important for brain and spinal cord development of the baby Fiber-rich : Helps reduce constipation, which is common in pregnancy Provides energy : Contains complex carbohydrates for sustained energy Best dals during pregnancy Moong dal – Light, easy to digest, ideal especially in the first trimester Masoor dal – High in iron and folate Toor dal – Good protein and energy source Chana dal – Rich in nutrients but should be eaten in moderation Tips for safe consumption Cook dal thoroughly to avoid bloating Add jeera, hing, ginger for better digestion Avoid very spicy or oily dal preparations Prefer home-cooked, fresh dal How much is id...

Dal is a collective term for dried lentils, pulses, and split legumes such as toor dal, moong dal, urad dal, chana dal, and masoor dal , which are deeply rooted in Indian food culture. For centuries, dal has been a primary source of protein for millions, especially in vegetarian households, earning it the title “Protein Powerhouse of Indian Kitchens.” Why Dal is Called a Protein Powerhouse Dal is rich in plant-based protein , essential for muscle growth, tissue repair, and overall body strength. When combined with cereals like rice or roti , dal provides a complete amino acid profile , similar to animal protein. Nutritional Strength Dal is naturally packed with: Dietary fibre – improves digestion and gut health Iron – supports haemoglobin and prevents fatigue Folate & B vitamins – crucial for metabolism and brain function Magnesium & potassium – promote heart and nerve health Health Benefits Helps in weight management by keeping you full for ...

Dal is considered one of the best foods for growing children because it provides comprehensive nutrition essential for their development: Complete Nutritional Package High-quality protein - Dal contains about 20-25% protein, making it one of the richest plant-based protein sources. This protein provides essential amino acids needed for muscle growth, tissue repair, and overall physical development. When combined with rice or roti, it forms a complete protein with all essential amino acids. Energy for active kids - The complex carbohydrates in dal provide sustained, slow-release energy that keeps children active throughout the day without sugar spikes and crashes. Rich in essential minerals - Dal is packed with iron for healthy blood and preventing anemia (common in Indian children), calcium for strong bones and teeth, magnesium for bone development and nerve function, and potassium for heart and muscle health. B-vitamin powerhouse - Lentils contain folate (B9) crucial for brai...

                                                      Key Nutritional Differences: Protein Quality & Digestibility Sprouted moong has more bioavailable protein . The sprouting process breaks down complex proteins into simpler amino acids , making them easier for your body to absorb. This is why sprouted moong is often recommended for people with sensitive digestion . Vitamin Content This is where sprouting really shines. Sprouted moong contains significantly higher levels of: Vitamin C - increases dramatically (cooked moong has almost none) B vitamins (especially B2, B5, and B6) - can increase by 2-5 times Folate - notably higher in sprouts Enzyme Activity Sprouted moong is rich in active enzymes that aid digestion, while cooking destroys most of these enzymes. This is one reason sprouts are considered a "living food." Antinutrients B...