| Though there are a number of non-vegetarian | | | | are known for their high fiber content and are a |
| dishes, nevertheless majority of Indian cuisine is | | | | storehouse of nutrients like iron, phosphorus, |
| predominantly vegetarian in nature. As a result, | | | | copper, manganese and protein. |
| foods like lentils are a major source of proteins in | | | | 4. Pigeon peas: No-eye pea, Angola pea, Congo |
| this cuisine. They belong to the legume family and | | | | pea are some of the well-known alternative |
| are a rich source of fiber and protein. Lentils also | | | | names for pigeon peas. Also known as toor daal |
| helps in preventing spikes in the blood sugar and | | | | or arhar daal in India, these lentils are used across |
| are well endowed with B group vitamins. | | | | the length and breadth of India. Besides being an |
| Here is a brief summary of different types of | | | | important part of the North Indian cuisine, they |
| lentils used in Indian cooking: | | | | are particularly preferred in South Indian soups like |
| 1. Black-eyed pea: These lentils are known by a | | | | Sambhar and Rasam. This has a nutty, sweet |
| variety of other names like Crowder pea, | | | | flavor and is ochre colored. |
| Cowpea, Black-eyed pea. In India, they are called | | | | 5. Moong beans: These small beans are |
| Lombia or Lobhia. They have a creamy texture | | | | greenish-yellowish in color. There is a significant |
| that is a bit dry and possess a pleasant flavor. | | | | amount of difference in the split beans and the |
| They form an integral part of various curry-based | | | | whole beans. These are easy on the stomach and |
| dishes in India. They are low on sodium and have | | | | can be combined with a number of vegetables |
| high amounts of potassium and fiber. These lentils | | | | and spices for a variety of preparations. The split |
| can also help in fighting blood pressure problems. | | | | Moong daal is yellow in color and is known as dhuli |
| 2. Chana Dal: Alternative names of this lentil include | | | | Moong in India. They are hulled and used in a |
| Bengal gram, Kadalai Paruppu and Kadale Bele. It | | | | number of spicy curry preparations and dhals. |
| looks like the yellow split pea but has a nutty | | | | 6. Red Kidney beans: Popularly known as rajma, |
| flavor and is sweeter and smaller. Since it's quite a | | | | these are a hot favorite in North India. The rajma |
| robust, versatile and tasty lentil, it is used in a | | | | curry is often combined with rice and is a |
| variety of dishes, particularly in combination with | | | | complete source of protein. |
| Zucchini and Pumpkin. | | | | 7. Masoor daal or red lentils: Red lentils are known |
| 3. Chick peas: These lentils are known by a | | | | for their nutty taste and used in a variety of |
| variety of names like Egyptian pea, Cici bean, | | | | spicy dhals, soups and stew recipes. |
| white chickpea, Garbanzo pea and Garbanzo bean. | | | | 8. Urad daal or black lentils: Apart from being used |
| They are known as Chole and Kabuli Chana in | | | | in curry preparations, these lentils are used to |
| India. Chick peas are a hot favorite in India since | | | | make poppadums and dosas, which are the |
| they are quite tasty and can be added to all kinds | | | | well-known South Indian pancakes. |
| of curry, salad, soups and stew recipes. They are | | | | These lentils not only ensure a balanced meal but |
| used to prepare Chana Masala, which is one of | | | | also add a lot of flavor to the Indian cuisine! |
| the most popular dishes in North India. Chickpeas | | | | |