Lentils(Dals), Pulses and Beans used in Indian Cooking

Dried legumes and their edible seeds, known as pulses, are classified into three groups - lentils, beans and peas. Legumes and Pulses are a natural source of protein, high in fibre and low in fat. They have a wide range of flavours and textures and form a large part of the Indian daily diet.

Here's a guide to the Different types of Lentils and Pulses commonly used in Indian Cooking.