There are a lot of subcontinent foods that are prepared from different lentils. Lentils are the widest food used for the people of Pakistan and India. From kichadi (simple rice and lentils) to soups, flatbreads and even some Maggie are made from lentils. Beans and lentils are a prime source of protein for many vegetarians and diet conscious people out there. In this article, we will discuss the different types of lentils and their benefits.
Types of Lentils
The green moong or green gram is one of the most adaptable pulses available. Not only can you make it into a simple dal, but it’s also used to make desserts as well. Furthermore, green moong sprouts are an excellent source of protein. They are available whole, split, with skin on, and removed. It’s rich in manganese, potassium, folate, magnesium, copper, zinc, and vitamin B. Also high in dietary fiber.
This one is normally called black dal when whole, and white when it’s skinned and split. And true, the black urad is the favorite ingredient in Dal Makhani. And what’s quite different about this recipe is that the taste is enriched by the addition of fennel. Urad Dal assists better digestion, a great source of protein, controls cholesterol.
Masoor, also known as red lentil, is a brown-skinned lentil that is orange or red from the inside. Masoor dal has a delightfully natural taste and is very popular in the people of the subcontinent. It is generally used to make dal, soups, and stews. Masoor dal is a great source of protein, essential amino acids, potassium, iron, fiber, and vitamin B1. It also assists to lower cholesterol and control diabetes.
Also known as cowpea or black-eyed pea, presumably because of the little black spot on the otherwise white dal, the Lobia is known to have originated from West Africa but is extensively cultivated in Asia and the US. Lobia is stuffed with protein and fiber and is a great recipe to include in your diet if you’re trying to lose weight. It also regulates the fluctuation of cholesterol levels and keeps them lower.