The one thing which you have been eating from your childhood is the Lentils. Lentils are commonly known as Dal in Hindi. They are basically the colorful edible seed of the pod and are the part of the legume family. Because of the different varieties of lentils, many people often get confused among them. The very common confusion is between the Urad dal and Masoor dal. So, to help you out a little in this confusion, here are some of the types of lentils and gram.
Split Green Gram (Moong)
Split Green Grams are commonly known as Mung in our household. They are generally green and smaller in size than the other lentils. Not just protein, they are also enriched with fiber, antioxidants, and phytonutrients. The best thing about the mung dal is that they do not take much time in cooking. They can go along with both the sweet and savory dishes.
Black-eyed Beans or Goat peas (Chawle)
Commonly known as Lobia or Chawli has a strong flavor of savory and are the best for the different types of curries. They are called black-eyed because of their appearance. They are generally pale in color with a black or brown spot on it. If you are looking for some tasty and healthy way to lose your weight, then black-eyed beans are the best for it.
Yellow Pigeon Peas (Toor)
If you are a south Indian then, you must be familiar with the yellow pigeon peas. They are commonly known as Toor dal or Arhar Dal. With a mild and nutty flavor, they taste best with a bowl of plain boiled rice. Not just as dal, they can be used as the flour, salads, and also with the vegetables. They are best for maintaining the healthy level of sugar in the blood and are also enriched with vitamin C.
Kidney Beans (Rajma)
Kidney Beans are known as Rajma in Hindi. And we all have tasted the famous Rajma chawal once in our lifetime. Kidney beans are the major source of protein, not just in India but throughout the world. One thing you should always keep in mind while cooking rajma is that they should be well prepared. Raw or half-cooked Kidney beans can be deadly for your health.
Split Black Gram (Urad)
Split Black Gram or Urad dal is one of the most famous lentils in the southern part of our country. This Lentil is full of protein and minerals, such as iron, calcium, and magnesium. Along with health benefits, urad dal also helps to improve and maintain your skin.
Green Gram (Khada Moong)
They are just like the Split Green Gram, but with the skin still on them. Green Gram does not require that much cooking. Just soak them in water for 4-5 hours, and they are ready to eat.
Red Lentils ( Akhkha Masoor)
Red lentils are known as Masoor daal in Hindi. They are the best for a last-minute snack option. They do not need much time to cook and can go along with any vegetable or rice. Just toss them with salt and pepper, and your healthy snack is ready to eat.
Adzuki Beans (Madras Rajma)
Like the other beans, the adzuki beans are rich in proteins and other minerals. They are the tasty option for weight loss, and it also improves the digestion. These beans are ideal for soups and salads.
Green Peas (Matar)
If there is one thing that is not confusing among these varieties of dal is the Green peas. They are the best for vegetables as well as for the dal cuisines. The Green Peas can go along with any variety of vegetables. Besides the protein, green peas also contain carotenoid phytonutrients, lutein, and zeaxanthin, which are beneficial for the health of our eyes.
White Peas (Kabuli Chana)
They are just the dried version of the green peas. Before cooking the white peas, you need to soak them in water. People use white peas when the green peas are not available in the market.
Black Gram Beans (Khada Urad)
Urad dal or black gram beans and the split black gram beans are the same. The only difference between them is the skin. Urad daal is a very sticky lentil and has a very earthy flavor. Because of all the proteins and minerals, they are the best food option for pregnant women.
Split Red Lentils (Masoor)
If we remove the skin of the red lentils, then it will become split red lentils. They both have the same taste and are used to make delicious curry.
Turkish Gram (Moth)
Also known as Moth, Turkish gram is very aromatic and is used to make a famous Maharashtrian dish. They are small in size with a fade brown color. Either sprouted or whole bean, you can cook them in any form. They will taste delicious.
Split Bengal (Chana)
They are the smaller version of the chickpeas. They can be used as beans and as well as the flour. They have a nutty flavor and are used to make koftas and other dishes. Chana dal does not require much time for cooking.