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Maskalai Dal Black Gram Split 1 kg supplies 25g plant protein per 100g for muscle maintenance. High dietary fiber levels at 18g assist digestion under heavy humidity. These split Vigna mungo pulses retain a dense, earthy flavor for traditional Bengali meals.
Key Features
- High Protein Density: 25g protein per 100g serving. Repairs muscle tissue without adding significant fat.
- Additive-Free Processing: 100% natural split seeds. Withstands long-term storage without chemical preservatives.
- Mineral Content: 7.5mg iron and 2035mg potassium. Supports oxygen transport and electrolyte balance during heat.
- Energy Density: 341 kcal per 100g. Fuels physical labor throughout the day.
- Dietary Fiber: 18g fiber per 100g. Regulates blood sugar levels after eating.
Frequently Asked Questions
Is Maskalai dal and Urad dal same?
Both names refer to the Vigna mungo species. Maskalai Dal identifies the split black gram common in regional cooking.
What is the shelf life?
The pulse lasts 12 to 18 months in a cool, dry place. Keep the container sealed to prevent moisture absorption.
