Know These Lentils, Used Frequently In Indian Cuisine

The green gram, often known as green moong, is one of the most adaptable pulses on the market. It can be used to produce desserts in addition to a straightforward dal. Additionally, green moong sprouts are a fantastic protein source. 

When whole, this bean is typically referred to as black dal; when skinned and divided, it is referred to as white dal. The star ingredient in Dal Makhani is, in fact, black urad. Additionally, bondas, papads, medu vada, a type of payasam, and even dosas are made with urad. 

One of the most popular pulses in an Indian cooking is probably masoor dal. Masoor dal-based Bengali bori/bodi is a delicious addition to vegetable and even seafood curries. And creating it is quite easy. 

Arhar dal, also known as pigeon pea, is one of the most common components in Indian cuisine. Making khatti meethi dal in Gujarati style is one of the tastiest methods to prepare it. 

The lobia, also known as cowpea or black-eyed pea, is widely farmed in Asia and the US but is said to have originated in West Africa. This is likely due of the small black spot on the otherwise white pod. In Asia and other regions, there are many different ways to prepare lobia. 

With matar, or dried peas, you can do a lot of things. The majority of recipes for this dal are also the simplest. The ghugni is one of the most well-liked street delicacies in Kolkata. Additionally, it is prepared at home as an evening snack. You might use either the yellow or the green variety. 

This dal is available in two varieties: a smaller one with a dark skin that is simply called kala chana and the larger white ones that are also known as kabuli chana. It is also referred to as Bengal gram, channa dal, and garbanzo beans.