Usage in India, Pakistan, Bangladesh, Nepal and Sri Lanka
Dal preparations can be eaten with rice, as well as Indian breads in North India. In Pakistan it is eaten with rice and with wheat bread called Roti. The way Dal is cooked and presented in Pakistan is less oily than other parts of the region. 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.
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