{"title":"Lentils \u0026 Beans","description":"\u003ch3 dir=\"ltr\" aria-level=\"4\"\u003eDaal, Lentils, Chickpeas and Beans Online in Pakistan\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eWelcome to the Lentils collection at House of Dry Fruits. Daal and pulses are at the heart of Pakistani home cooking, from a simple Friday daal chawal to a hearty pot of chana for a family gathering. Here you will find chana daal, moong daal, masoor daal, mash daal, black chickpeas (kala chana), white chickpeas (kabuli chana), red lobia, rajma and other beans, all in one place.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eEvery pack is sealed for freshness and delivered to your door anywhere in Pakistan, from Faisalabad and Lahore to Karachi, Islamabad and beyond.\u003c\/p\u003e\n\u003ch3 dir=\"ltr\" aria-level=\"4\"\u003eShop Our Daals and Pulses by Type\u003c\/h3\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eChana Daal (Split Bengal Gram)\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eGolden yellow, firm and nutty, chana daal is made from split, skinned black chickpeas. It holds its shape well when cooked and takes longer than other daals, so soak it for 1 to 2 hours. Cook it as daal with tarka, add it to kofta, keema, kebabs, halwa and lauki or ghiya dishes, or use it ground into besan.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eMoong Daal (Split Green Gram)\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eMoong daal is light, quick to cook and gentle on the stomach. It comes in two main types: yellow moong daal (skinned and split) and moong daal chilka (with the green skin). Use it for everyday daal, khichdi, soups and moong daal halwa. It is often the first choice when you want a light meal.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eWhole Green Moong (Sabut Moong)\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eSmall green beans with a mild, earthy flavor. Cook them as a curry, add to salads once boiled or sprouted, or use them in khichdi and soups.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eMasoor Daal (Red Lentils)\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eSalmon pink in the pack and golden when cooked, masoor daal cooks in about 15 to 20 minutes with no soaking needed. It becomes soft and creamy, which makes it good for quick weeknight daal, soups and stews. We also offer whole brown masoor (sabut masoor), which takes a little longer and stays firmer.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eMash Daal (Split Black Gram, Urad)\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eCreamy white split mash daal has a rich, earthy taste and is a favorite in dhaba-style cooking. It takes a little longer to cook and tastes best with generous garlic tarka, butter or desi ghee. Whole black mash (sabut mash) with its black skin is used in dal makhani-style dishes.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eBlack Chickpeas (Kala Chana)\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eSmall, dark brown and full of flavor. Soak overnight, then boil or pressure cook. Use for chana masala, chana chaat, curries and the traditional halwa puri breakfast.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eWhite Chickpeas (Kabuli Chana)\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eLarger, cream-colored and soft when cooked. They are the main ingredient in channay, chana chaat, salads and hummus. Soak overnight for best results.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eRed Lobia (Red Cowpeas)\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eSmall reddish-brown beans with a mildly sweet, earthy taste. Cook them as a hearty curry, in soups or mixed with rice. They are commonly cooked with onion, tomato and spices.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eWhite Lobia (Black-Eyed Peas)\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eCream beans with a small black eye. They cook faster than many other beans and are used in curries, salads and soups.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eRed Kidney Beans (Rajma)\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eDeep red, firm and meaty. They are cooked as a thick, saucy curry served with rice, one of the most popular comfort meals in Punjab. Always soak overnight and cook thoroughly.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\" aria-level=\"5\"\u003eOther Pulses and Beans\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eDepending on availability, our range may also include dried green peas (matar), white beans, lentil mixes (mix daal) and other beans. Check the individual product pages for what is currently available.\u003c\/p\u003e\n\u003ch3 dir=\"ltr\" aria-level=\"4\"\u003eBenefits of Daal and Pulses\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003ePulses are one of the most affordable, versatile and nourishing foods you can keep in your kitchen. As part of a balanced diet, they provide:\u003c\/p\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlant protein:\u003c\/strong\u003e a good meat-free source, especially useful for vegetarian meals.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFiber:\u003c\/strong\u003e supports digestion and helps you feel full for longer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eComplex carbohydrates:\u003c\/strong\u003e steady energy that lasts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMinerals and vitamins:\u003c\/strong\u003e iron, folate, magnesium, potassium and B vitamins.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow in fat:\u003c\/strong\u003e naturally low in fat and free from cholesterol.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBudget friendly:\u003c\/strong\u003e a small amount goes a long way and feeds many people.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003eFor a more complete protein, pair daal with rice, roti or other grains, as traditional meals like daal chawal and khichdi already do.\u003c\/p\u003e\n\u003ch3 dir=\"ltr\" aria-level=\"4\"\u003eHow to Cook Daals and Pulses\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBefore cooking:\u003c\/strong\u003e Pick out any stones or debris, rinse well in clean water until the water runs mostly clear.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSoaking guide (approximate)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eMoong daal and masoor daal: 15 to 30 minutes, or no soaking needed\u003c\/li\u003e\n\u003cli\u003eChana daal and mash daal: 1 to 2 hours\u003c\/li\u003e\n\u003cli\u003eKala chana, kabuli chana, rajma, lobia: overnight (8 to 10 hours)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCooking times (approximate, on the stove)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eMasoor daal: 15 to 20 minutes\u003c\/li\u003e\n\u003cli\u003eMoong daal: 20 to 25 minutes\u003c\/li\u003e\n\u003cli\u003eMash daal: 30 to 40 minutes\u003c\/li\u003e\n\u003cli\u003eChana daal: 40 to 60 minutes\u003c\/li\u003e\n\u003cli\u003eLobia: 45 to 60 minutes after soaking\u003c\/li\u003e\n\u003cli\u003eChickpeas and rajma: 1 to 1.5 hours after soaking, or 20 to 30 minutes in a pressure cooker\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003eTimes vary with the age of the pulses, your water and your pot, so test by pressing a grain between your fingers. Add salt and tomatoes or lemon after the pulses are tender, because acid can slow softening.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCooking tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eAlways cook rajma and other dried beans fully. They should be soft all the way through.\u003c\/li\u003e\n\u003cli\u003eUse a pressure cooker to save time and fuel.\u003c\/li\u003e\n\u003cli\u003eFinish with a tarka (hot oil or ghee with cumin, garlic, onions and red chili) for a restaurant-style flavor.\u003c\/li\u003e\n\u003cli\u003eCook extra and freeze portions for busy days.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eEasy recipe: Simple Everyday Masoor Daal\u003c\/strong\u003e\u003c\/p\u003e\n\u003col dir=\"ltr\"\u003e\n\u003cli\u003eRinse 1 cup of masoor daal and boil it with 3 cups of water, turmeric and salt until soft, about 15 to 20 minutes.\u003c\/li\u003e\n\u003cli\u003eIn a pan, heat 2 tablespoons of oil or ghee and fry 1 teaspoon of cumin, 3 garlic cloves and a dried red chili until fragrant.\u003c\/li\u003e\n\u003cli\u003ePour the tarka over the daal, add chopped coriander and a squeeze of lemon, and serve with rice or roti.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 dir=\"ltr\" aria-level=\"4\"\u003eIdeas for Using Your Pulses\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eEveryday daal:\u003c\/strong\u003e moong, masoor, mash or chana daal with tarka and rice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKhichdi:\u003c\/strong\u003e moong daal and rice for a light, comforting meal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChana masala and channay:\u003c\/strong\u003e kala or kabuli chana in thick spiced gravy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChana chaat:\u003c\/strong\u003e boiled chickpeas with onion, tomato, lemon and chaat masala\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHaleem:\u003c\/strong\u003e a mix of daals and grains slow cooked with spices\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSprouts:\u003c\/strong\u003e soak and sprout moong or kala chana for fresh salads\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoups:\u003c\/strong\u003e red lentil or moong soup for cold days\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKebabs and koftas:\u003c\/strong\u003e chana daal and mash daal make firm, flavorful patties\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 dir=\"ltr\" aria-level=\"4\"\u003eHow to Store Daals and Pulses\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eKeep pulses in airtight glass, steel or food-grade containers in a cool, dry, dark place away from moisture. Close the lid tightly after each use and use a dry spoon. Stored this way, most dried pulses stay good for many months, though very old pulses may take longer to cook. If you see moisture, mold, insects or a bad smell, don’t use them.\u003c\/p\u003e\n\u003ch3 dir=\"ltr\" aria-level=\"4\"\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDo I need to soak all daals?\u003c\/strong\u003e\u003cbr\u003eNo. Masoor and moong daal usually cook without soaking. Chana daal, mash daal, chickpeas, lobia and rajma cook better and faster with soaking.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhich daal cooks the fastest?\u003c\/strong\u003e\u003cbr\u003eMasoor daal and moong daal are the quickest, usually within 15 to 25 minutes.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy is my daal still hard after cooking?\u003c\/strong\u003e\u003cbr\u003eOld pulses, hard water and adding salt or acid too early can slow softening. Soak longer, use a pressure cooker, or add a pinch of baking soda to the water.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhat is the difference between kala chana and kabuli chana?\u003c\/strong\u003e\u003cbr\u003eKala chana is small, dark and nutty with a firm bite. Kabuli chana is larger, cream-colored and softer.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIs red lobia the same as rajma?\u003c\/strong\u003e\u003cbr\u003eNo. Red lobia are small red cowpeas, while rajma are larger red kidney beans. Both are tasty, but they differ in size, texture and cooking time.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAre daals good for weight management?\u003c\/strong\u003e\u003cbr\u003eDaals are rich in protein and fiber and keep you full for longer. Cooking with less oil and pairing them with vegetables helps keep meals balanced.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCan pulses cause gas or bloating?\u003c\/strong\u003e\u003cbr\u003eThey can for some people. Soaking, discarding the soaking water, cooking thoroughly and adding spices like cumin, hing or ajwain can help. Start with smaller portions if you are not used to them.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAre pulses suitable for babies and children?\u003c\/strong\u003e\u003cbr\u003eWell-cooked, mashed daal, especially moong, is commonly used in family meals. For infants, check with your pediatrician before introducing new foods.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCan people with diabetes eat daal?\u003c\/strong\u003e\u003cbr\u003ePulses are fiber-rich and digest slowly, but portions still matter. People with diabetes should check portion sizes with their doctor or dietitian.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDo you deliver across Pakistan and take bulk orders?\u003c\/strong\u003e\u003cbr\u003eYes, we deliver nationwide, and we can help with bulk orders for families, restaurants, caterers and events. Contact us for details.\u003c\/p\u003e\n\u003ch3 dir=\"ltr\" aria-level=\"4\"\u003eWhy Buy Lentils from House of Dry Fruits?\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean and sorted:\u003c\/strong\u003e carefully selected pulses, packed with care.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh stock:\u003c\/strong\u003e sealed packs to protect quality until they reach your kitchen.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWide variety:\u003c\/strong\u003e daals, chickpeas and beans in one store.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDifferent pack sizes:\u003c\/strong\u003e buy for a small family or stock up for a month.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePair with spices and dry fruits:\u003c\/strong\u003e order your daals along with spices, nuts and dates in a single delivery.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNationwide delivery:\u003c\/strong\u003e fast delivery to your door across Pakistan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFriendly support:\u003c\/strong\u003e we are happy to help you choose.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003eBrowse the Lentils collection, add your favorites to the cart, and bring wholesome, everyday goodness to your table.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eNutritional information is general. Please consult a healthcare professional for medical advice or if you have food allergies or a medical condition.\u003c\/em\u003e\u003c\/p\u003e","products":[],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/2021\/6101\/collections\/Gemini_Generated_Image_rehhkrrehhkrrehh.jpg?v=1793976212","url":"https:\/\/houseofdryfruit.com.pk\/collections\/lentils-beans.oembed","provider":"My Store","version":"1.0","type":"link"}