legumes Guides

Lentils (Dal) The World's Healthiest Food

Lentils are to India as meatloaf is to America: the quintessential comfort food. Ranging from yellow and red to deep black, these tiny disc-shaped members of the legume family are eaten in some form at least twice a day in any self-respecting Indian household, says Kavita Mehta, founder of the Web-basedIndianFoods.Co. In fact, India is the world's biggest producer and consumer of lentils. Known as dal or daal, lentils typically are served at every meal with steamed rice or Roti/Chapati (Indian Bread).

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. They are eaten either whole (with the skin still intact) or split in half (with or without their skins). The term "dal"or "daal" refers to a bean or lentil which has had the outer husk removed and the remaining lentil is then split. This ensures a quicker cooking time and a softer, creamier texture whe...