The lentil (Lens culinaris or Lens esculenta) is an edible legume. It is an annual plant known for its lens-shaped seeds. In cuisines of the Indian subcontinent, where lentils are a staple, split lentils (often with their hulls removed) known as daal are often cooked into a thick curry/gravy that is usually eaten with rice or rotis.
Red Lentils
Split
Red Lentils
Yellow Lentils
Toor Dal
Unlike other varieties of lentils, yellow lentils are Moong beans that have been hulled and split. Yellow lentils are most commonly used in India as Dal. Although yellow lentils look similar to yellow split peas, they are in no way the same. In fact, they are different varieties of legumes altogether.
Urad dal, also known as Split Black Gram, is one of the famous lentils used in southern part of Asia, especially in Indian cuisine. The whole urad beans with husks have a black color, whereas the split and husked beans have a creamish white color
Black Gram (Peeled)
Urad Dal
Chickpea (Chana)
White & Brown
The chickpea is a yellow edible legume (bean). It can be used for cooking. The peas can be bought canned or dried. It was one of the earliest fruits to be grown.The dried bean is boiled and served whole or mashed, such as in the popular dish hummus. Chickpeas are ground into a flour, called "besan" or "gram" flour, used in South Asian cooking.
