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Kashmiri pulses or Kashmiri dal is a flavorful and aromatic  dish from  Kashmir. This dish is usually made with a combination of different lentils and pulses.

Some popular varieties include rajma (kidney beans), moth beans, and mung beans. These pulses are often used in traditional Kashmiri dishes such as rajma chawal (kidney beans and rice) and haaq nadru (a dish made with collard greens and lotus stems). Kashmiri pulses are known for their rich flavor and are often used to make hearty and filling meals.

The lentils are then simmered in a rich and flavorful gravy made with finely chopped onions, tomatoes, ginger, garlic, and a blend of aromatic spices such as cumin, coriander, turmeric, and garam masala. The gravy is typically cooked until it thickens and the flavors are well combined.

Kashmiri pulses are typically served hot with steamed rice or Indian bread such as roti or naan. The dish is often garnished with fresh coriander leaves and served with a dollop of butter or ghee on top to enhance its flavor.

They are one of the richest sources of vegan protein and are rich in antioxidants, fiber, vitamins, minerals, and other phytonutrients.

Overall, Kashmiri pulses are a delicious and nutritious dish that is packed with protein and fiber. It is a perfect comfort food that is both satisfying and nutritious.