Dals   Dal with rice is the national dish of India. It is also eaten with rotis by the highest and lowest,from North India to the South and East to West. All the amino acids absent from rice are found in dal, which makes the combination the perfect vegetarian protein dish. It is also easy to digest.Different dals are popular in different parts of India. In the Punjab and Delhi the most popular is black urad dal, but it is cooked with an immense amount of butter and ghee, so i am omitting it from this book. Also, it is not ideal for eating with a curry meal. In the East the gram dal is popular: in fact it is known as Bengal gram (chana dal). In the Uttar Pradesh, North and Western India moong dal is liked. It is easy to digest and as such is given to convalescents. In Uttar Pradesh, the state in India through withic most of the river Ganges runs and from where the besst dal dishes come , the mosoor dal id also popular and prepared very well. In the South,the most commonly eaten dal is the toor dal, also known aas arhar dal. It is used for making sambhar, a dish made of ground spices, eaten daily.These dal come in various forms: whole or split, in the case of moong with the skin on or off, washed or unwashed or oiled or un-oiled. Cooked dals can be kept in the refrigerator for 2 days.