Also known as Black Lentil, this dal is widely grown in the Indian subcontinent. In the North, it is used in curries, while in the south, it is used to make idly, vada, dosa, etc. This versatile lentil has been used in the Indian subcontinent for several centuries. This dal is highly nutritious as it contains a plethora or vitamins, minerals, and micronutrients in addition to amino acids and folate. They are rich source of protein and dietary fiber. Best method to cook this dry dal is to soak in water for 2-3 hours before cooking or ground for batter
