Dals are a staple in many cuisines, providing a rich source of plant-based protein, fiber, and essential nutrients. Toor Dal, also known as pigeon pea, is widely used in Indian households for making comforting dals and sambars. Masoor Dal, or red lentils, cook quickly and have a mild, earthy flavor, making them perfect for soups and curries. Moong Dal is light, easy to digest, and commonly used in khichdi and dal preparations. Green Moong Dal, also known as green gram, is packed with protein and can be sprouted for added nutritional benefits. Urad Dal, with its rich, creamy texture, is essential for making dals, dosas, and idlis. With their versatility and health benefits, dals remain a vital part of a balanced diet across the world.