Pigeon Pea commonly known as ‘Toor Dal’ or ‘Arhar Dal’ is one of the most consumed Dal variety in India. It is a part of staple diet across the country. The most famous recipe made from Toor dal is – Toor Dal Tadka. Pigeon Pea is generally known to be a powerhouse of nutrients such as Iron, Magnesium, Folic Acid, Calcium, Potassium and Vitamin B. It is said to be Cholesterol-free and high in Dietary Fiber.


Red Lentil commonly known as Masoor Dal is an easy and affordable ingredient to add to any meal. It is perhaps one of the most common Dal varieties in an Indian kitchen. The Bengali bori/bodi/mangodi made with Masoor Dal is an excellent addition to vegetables and even fish curries. Red Lentil is generally known to be good for digestion owing to high Fiber content. It is also rich in Minerals and low in Fat. Owing to low Glycemic Index value, it is considered good for Diabetes control.


Its different types are commonly known as Gram or Bengal Gram, Kala Chana, Kabuli Chana, Brown Chana, Garbanzo or Garbanzo Bean or Egyptian Pea. Bengal gram is a byproduct of Chickpeas. It is used as whole (Chole or Split Dal Tadka) and Flour (Besan) for a variety of snack preparations like Khaman, Dhokla, Faafda, Pakoda, etc. and consumed across India. Chickpea seeds are high in Protein and are considered as rich in both soluble and insoluble Fiber.

The varieties of Chickpeas or Chana are separated based on the seed size, color and taste. There are two types of Chickpeas – Bengal Gram, also called Desi Chana, which is produced majorly in India, Iran, Ethiopia and Mexico. The second one is Garbanzo Beans also known as Kabuli or Safed Chana in India.


Matar/Vatana or Yellow Pea is dry field Pea, with seed coat being golden yellow in colour and the inside dry seed of a darker yellow colour. It is slightly larger than Green Pea and is mostly consumed in West and East India. In Kolkata, Ghugni made from Matar is one of the most popular street foods. Yellow Pea Besan is mostly used for snack items, owing to its less oil absorbance nature.
Yellow Pea is considered as a very good source of Dietary Fiber along with Manganese, Copper, Protein, Folate, Vitamin B1, Phosphorus, Vitamin B5 and Potassium.


Green Gram is popularly known as Moong, Green Moong, Hara Moong, Golden Gram or Moong Beans. It is consumed across India and is used for a variety of purposes. Not only can one make it into a simple Dal, it can also be used to make sweets. Green Moong sprouts are considered as a wonderful source of protein. They are available as Whole, Split and Dal. It generally helps lower cholesterol and manage blood pressure.
Adding Moong to meals seems to reduce the risk of Anaemia as it is known to be a rich source of Iron.


Black Matpe also known as Urad and Black Gram, is one of the famous Lentils used in Indian cuisine. It is called Black Dal when whole, and White Dal when it’s skinned and split. Urad is the key ingredient in Dal Makhani. Consumed across India, Urad is used to make Papads, Medhu Vada, Payasam, and even Dosas. Considered to be rich in Vitamin-B, Protein, Fat, Carbohydrates and Fiber, Urad is brimming with many health benefits. It is easy for digestion and known to be good for women owing to significant presence of Iron, Folic Acid, Calcium, Magnesium and Potassium.


Kidney beans also knows as Rajma, is one of the famous Beans used in Indian cuisine, it’s come into the red, brown colour. . Considered to be rich in Vitamin-B, Protein, Fat, Carbohydrates and Fiber, Rajma is brimming with many health benefits.
Kidney Beans nutritionally consists of optimum levels of carbohydrates, dietary fibers and proteins, along with Iron, Magnesium, Potassium, Copper and other essential factors.