Grains

Grains and dal are two separate food categories, but they are often used together in Indian cooking to make nutritious and flavorful dishes.

Grains, such as rice, wheat, and millet, are a staple food in many parts of the world. They are a good source of complex carbohydrates, dietary fiber, and essential nutrients, such as protein, vitamins, and minerals. Grains can be cooked in a variety of ways, including boiling, steaming, and baking, and can be used as a base for many different dishes.

Dal, on the other hand, refers to dried lentils, peas, and beans that have been split and de-husked. They are a good source of protein, dietary fiber, and essential nutrients, and are a staple food in many parts of India and other countries. Dal can be cooked in a variety of ways, including boiling, pressure cooking, and slow-cooking, and can be used in a wide range of dishes, such as soups, stews, curries, and salads.

When grains and dal are cooked together, they form a complete protein that is similar in nutritional value to meat, making them an important part of vegetarian and vegan diets. Some popular dishes that combine grains and dal include khichdi, dal makhani, and chana pulao.

Grains and dal can be found in most grocery stores and are a versatile and nutritious ingredient that can be used in a wide range of dishes.