1 serving (240 grams) contains 348 calories, 20.6 grams of protein, 10.3 grams of fat, and 46.1 grams of carbohydrates.
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Nutrition Information
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 741.6 mg | 32% | |
| Total Carbohydrates | 46.1 g | 16% | |
| Dietary Fiber | 18 g | 64% | |
| Sugars | 4.1 g | ||
| protein | 20.6 g | 41% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 45.6 mg | 3% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 844.8 mg | 17% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Dal
Dal, a staple in South Asian cuisine, is a versatile dish made from cooked lentils, peas, or beans. Popular varieties include masoor (red lentils), moong (split yellow gram), and toor (pigeon peas), often simmered with spices like turmeric, cumin, and garlic for flavor and aroma. Rich in protein, fiber, and essential nutrients such as iron, potassium, and folate, dal is a nourishing food that supports digestion, heart health, and sustained energy. Typically served with rice, flatbreads, or vegetables, it forms the cornerstone of many balanced vegetarian diets. While dal itself is low in fat and high in nutrients, the health profile can vary depending on preparation—versions heavy on cream, butter, or oil may increase saturated fat content. Its origin in Indian cuisine reflects centuries of culinary tradition and remains a key component of meals in India, Pakistan, Nepal, and beyond.
