The blood is always red, some people say that the color is blue  until it hit oxygen but NO. The blood is flow through your body  red. Have you ever looked at the sun and pu â¦ t you hands over your  face, the color is Red.he blood is always red, some people say that the color is blue  until it hit oxygen but NO. The blood is flow through your body  red. Have you ever looked at the sun and pu â¦ t you hands over your  face, the color is Red.
Chora Daal. Left-Urad; Right-Chora daal. Chora daal is the daal made from red chowli beans. It is used in Gujarati cooking for making pooda (dosa), mixed daal dhokla, mixed daal vada etc. This daal is little bigger than urad daal.
The outer hull is usually stripped off; dal that has not been hulled is described as chilka (skin), e.g. chilka urad dal, mung dal chilka. The word dal is also used to name the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan and Bangladeshi cuisine.ote that as extra water is added to cooked dal, as in the case of Sambar, proportion of proteins and other nutrients will reduce further. Protein contents of cooked Dal are one third that of cooked chicken. Most Dals (except Soybean, being exceptionally higher) have similar amount of protein.