Pulses (legumes) and lentils are both important components of human nutrition. Lentils and pulses provide a wealth of vitamins, minerals, fiber, and protein in addition to being harvested from farmers and purveyors. However, these two terms are not used interchangeably. There is a little bardziej (more) than just that lentils are, in fact, a specific kind of pulse while on the other hand, they also encompass a wider range of legume.
- Masoor Dal (Red Lentils) – This quick-cooking pulse is often associated with soup and curry preparation.
- Sabut Masoor – The whole version of Masoor with a medium firm texture.
- Moong Dal (Yellow Split Lentils) – This lightweight and relatively easy-to-digest lentil product make it a great compliment to rice for a dish called Khichdi.
- Sabut Moong – The whole green gram, often used as an ingredient in salads.
- Urad Dal (Split Black Gram) – This pulse product’s creamy texture helps to make a delicious dal makhni or dosa batter.
- Sabut Urad – The whole black gram is packed with protein.
- Chickpeas (Kabuli Chana) – The large white chickpea variety has been successfully paired with many dishes (e.g., Chole).
- Desi Chana – The smaller, darker variety of the chickpea, is considered to be among the highest fiber (nutrient-dense) dried beans or lentils.
- Kidney Beans (Rajma) – A favourite of North Indians (and perhaps beyond), these kidney-shaped dried beans are high in protein.
- Black Eyed Peas (Lobia) – These are a member of the pea subgroup with milder flavour that is often consumed in a curry or salad form.
- Dry Peas (Matar) – This versatile dried legume is available in yellow or white form.