Chana dal (2 types: Whole chana and split yellow chana)
Kabuli Chana /Chole (Chickpeas/Garbanzo beans)
Lobia (Black-eyed beans)
Masoor dal (also called lentils)
Moong dal (3 types: Whole moong, split green moong with skin, and split washed yellow)
Rajma (Kidney beans)
Toor dal (Toovar or Arahar dal)
Urad dal (3 types: Whole urad, split black urad with skin, and split washed white urad)
Chawal (Rice)
Chana Dal (2 types: Whole chana and split chana)
Chana Dal
Also known as Bengal Gram. This is the most popular legume in India. Chana Dal has a very low glycemic index.
Whole chana is known as kala chana and belongs to the same family as chickpea. Whole chana is a little smaller and darker brown than chickpea and has a nutty taste. Kala chana is high in iron and protein.
Without the skin and split, chana is known split chana dal. Flour from chana dal is called Besan. Chana dal is delicious, nutritious and easily digested.
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Kabuli Chana / Chole (Chick peas / Garbanzo beans)
Kabuli Chana
Chickpea is a good source of protein, manganese, dietary fiber, copper, phosphorus, and iron. Eating chickpea can lower “bad” cholesterol, give you energy, stabilize blood sugar, and provide antioxidant effects. Chickpea seeds are also eaten fresh as green vegetables.
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Lohbia / chawli (Black-eyed beans, also called black-eyed peas)
Lohbia
Black-eyed beans have a smooth texture. Like most beans, black-eyed beans are rich in fiber and as a high-potassium, low-sodium food they help reduce blood pressure.
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Masoor dal (lentils)
Masoor Dal Lentils are dark brown to greenish brown in color, and a good source of iron and protein. Lentils also contain dietary fiber, vitamin B1, and minerals.
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Moong Dal (3 types: Whole moong, split green moong with skin, and split washed yellow moong)
Moong Dal
Moong are rich in protein and used in a variety of traditional vegetable dishes. They have a nutty flavor and are easy to cook. Moong is relatively easy to digest.
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Rajma (kidney beans)
Rajma (kidney Beans)
Rajma Kidney beans are a good source of cholesterol-lowering fiber, as are most beans. Kidney beans also slow the rise in blood sugar after a meal, help memory, provide antioxidant effects, give you energy, and provide fat-free high quality protein.
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Toor dal (Toovar or Arahar dal)
Toor Dal
Toor dal has a mild, nutty flavor and is cooked as a routine Indian dish and served with bread & rice. Toor dal is highly nutritious, high in protein, and contains vitamin A and vitamin C.
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Urad dal (3 types: Whole urad, split black urad with skin, and split washed white urad)
Urad Dal
Urad dal has black skin, while the inside is creamy white. This white lentil is rich in protein and the iron content is good for improving hemoglobin count. Urad dal is great for vegan and low fat diets.