Lakeena Seenaa Vaanaa

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 ...