How is Dal used Differently in Homes, Restaurants, and Catering Businesses?

1. Homes:

- Used daily in traditional meals like sambar, rasam, dal curry, or khichdi.

- Families prefer variety (Toor, Moong, Urad, Chana) for nutrition and taste.

- Often cooked simply with minimal spices for regular consumption.

2. Restaurants:

- Dal is part of menu staples — like Dal Tadka, Dal Fry, Sambar, Panchmel Dal, etc.

- Prepared with rich flavors, butter/ghee, and garnishes to suit customer tastes.

- Often customized to regional cuisine (North Indian, South Indian, etc.).

3. Catering Businesses:

- Cooked in bulk for functions, weddings, and events.

- Focus on cost-effective yet tasty recipes like Dal Makhani, Chana Dal curry, or Sambar.

- Balanced for both taste and quantity, ensuring quality and consistency.

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