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Beyond Appearance: What Your Red Chana Dal May Be Missing

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For most of us, buying dal comes down to sight. Fresh, split properly, and with its vibrant color, a clean-looking product is likely to be perceived as good and pure. It cooks fast and blends perfectly well with everyday cooking needs. However, what seems good and appealing to the eye isn't necessarily complete within. In such a context, the significance of red chana dal gains a completely new dimension. When a basic ingredient is being used on an everyday basis, even minute distinctions between varieties eventually make themselves felt. The emphasis gradually moves from the surface to content. The Disparity between Presentation and Nutritional Value There have been many instances when the commercially available dal undergoes treatments to increase their presentation. The polishing and refining of the dal help to enhance the appearance. However, the practice results in the loss of a portion of the components of the grain, thus creating a disparity that may not be easily noticeable...
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Red Chana Besan: The Better and More Dependable Besan for Everyday Use

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 One of the most frequently used items in Indian cuisine is besan. But even among besan, there is a huge difference. While at first glance everything might look the same, the difference becomes clear when you prepare something using it because either the taste will lack, the texture will feel heavier, or too much oil will be absorbed into the dish. Why does this happen? Simply due to the quality of the ingredient itself. That is what red chana besan differs in. If the besan has been made out of organically grown red chana without any chemicals being added, then its performance will be far better. And this is what can be clearly observed in Amrit Krishi Organic Besan. What is Lacking in Ordinary Besan? The majority of besan in the market are made with an emphasis on quantity and looks, but not on quality. Often times, the chana used might be subjected to chemicals, while the besan itself may have been adulterated. The effects of using ordinary besan in our everyday cooking are quit...
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