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Dal preparations can be eaten with rice, as well as Indian breads in North
India. In India, it is eaten with rice and with wheat bread called roti. The
specific manner in which dal is cooked and presented varies in different parts
of the broader region of South Asia. Dal has an exceptional nutritional
profile. It provides an excellent source of protein for the Indian
subcontinent, particularly for those adopting vegetarian diets or diets which
do not contain much meat. Dal is typically around 25% protein by weight,
giving it a comparable protein content to meats. Dal is also high in
carbohydrates whilst being virtually fat-free. Dal is also rich in the B
vitamins thiamine and folic acid, as well as several minerals, notably iron
and zinc. SWAD now brings to you FIVE most popular dals in one convenient
pack.
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