By Krati Purwar
August 29, 2025
Lentils are a good source of protein and other essential nutrients. Pair them with rice, prepare soup, or temper the blend to make a comforting meal to savour for lunch or dinner. Here is a list of six that you must include in your diet.
Sabut masoor holds its old shape well after cooking, making it ideal for salads, side dishes, and as a base for hearty soups.
Toor dal is used to make a variety of dishes, including the famous sambar. It is a good source of protein and essential amino acids.
Red lentils (masoor dal) are the quickest to cook among all varieties. They have a mild, sweet flavour, making them perfect for thick soups, porridges, and purees.
Black gram (urad dal) is a key ingredient in making a variety of South Indian dishes like idli, dosa, and vada. When cooked, it becomes very creamy and adds a distinct earthy flavour.
Chana dal is made from split, husked chickpeas. It has a nutty flavour and a firm texture. It is exceptionally high in protein and fibre, making it great for weight management.
Often used whole with their skin on, black lentils are the star of the famous "Dal Makhani." They are a powerhouse of fibre, protein, and antioxidants.