Green, Yellow, White Dal

White dal, Yellow Mung Dal, Red lentils

Beans, Peas, and Lentils are all seeds that grow in pods. The difference between Lentils, Beans, and Peas is their shapes.
Lentils are flat disk-shaped which are brown, red, green and Beans are kidney-shaped, there is a different variety of them usually brown, white, black, red. Peas are round like chickpeas, horse gram pea, and green peas that you buy mostly frozen.
In India, Pakistan, Bangladesh, Myanmar, a particular variety of beans is called dal.

Green mung dal, Yellow mung dal, Black Urad dal

These are the smaller variety of ordinary-sized beans. Green mung dal skin is green and inside white, Yellow mung dal skin is green and inside yellow. Urad dal skin is black and the inside is white. Two variety of Brown lentils which are flat saucer-shaped has the inside red, and yellow.

Red lentils are highly acidic compared to white and yellow dal for that reason is avoided in the sentient diet. In Ayurveda, Yellow dal is used for patients in convalescence as its rich in protein yet alkalizing in nature. Various types of dal are cooked separately except in Khichuri, a traditional Ayurvedic recipe meaning a blend of ingredients. Its purpose is to aid digestion for those who have been unable to assimilate its nutrients efficiently.

Traditionally in khichuri, yellow dal is used. It is prepared with rice and vegetables to create a complete meal for patients recovering from illnesses to easily assimilate the nutrition body needs for rapid recovery.

In various cultures, the prominence of flavors and the personal energy of the person goes into preparing food. Positive vibration transmitted during cooking provides a subtle touch in enhancing nourishment. One of the reasons the sentient diet emphasizes the importance of a pleasant state of mind during cooking has beneficial experience for those consuming the food. The main reason for us to prepare meals ourselves and not buy cooked foods from others is this, as we do not know how and who prepared the food and in which state of mind the person was while making the dish.

This recipe for breakfast is best after fasting a whole day and people find it a very wholesome and pacifying dish. You can serve Khichuri in the morning for breakfast, for lunch as a side dish, and as a main dish with coconut milk. It’s delicious for dinner which is light and easily digestible. In each preparation, you can make variations on the recipe and let your creativity fly. Your family will appreciate a well-made Khichuri that has a balanced fusion of sufficient nutrition.

Yellow dal can be used to make desserts as well which will appear in our recipes. Red lentils are more acidic than yellow dal and cause indigestion many times when not mixed with appropriate spices.