Sep 01 2010
Top 8 Lentils Used In Indian Cooking
Though there are a number of non-vegetarian dishes, nevertheless majority of Indian cuisine is predominantly vegetarian in nature. As a result, foods like lentils are a major source of proteins in this cuisine. They belong to the legume family and are a rich source of fiber and protein. Lentils also helps in preventing spikes in the blood sugar and are well endowed with B group vitamins.
Here is a brief summary of different types of lentils used in Indian cooking:
1.Black-eyed pea: These lentils are known by a variety of other names like Crowder pea, Cowpea, Black-eyed pea. In India, they are called Lombia or Lobhia. They have a creamy texture that is a bit dry and possess a pleasant flavor. They form an integral part of various curry-based dishes in India. They are low on sodium and have high amounts of potassium and fiber. These lentils can also help in fighting blood pressure problems.
2.Chana Dal: Alternative names of this lentil include Bengal gram, Kadalai Paruppu and Kadale Bele. It looks like the yellow split pea but has a nutty flavor and is sweeter and smaller. Since it’s quite a robust, versatile and tasty lentil, it is used in a variety of dishes, particularly in combination with Zucchini and Pumpkin.
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