Also known as Bengal Gram. This is the most popular legume in India. Chana Dal has a very low glycemic index.
Whole chana is known as kala chana and belongs to the same family as chickpea. Whole chana is a little smaller and darker brown than chickpea and has a nutty taste. Kala chana is high in iron and protein.
Without the skin and split, chana is known split chana dal. Flour from chana dal is called Besan. Chana dal is delicious, nutritious and easily digested.
Chickpea is a good source of protein, manganese, dietary fiber, copper, phosphorus, and iron. Eating chickpea can lower “bad” cholesterol, give you energy, stabilize blood sugar, and provide antioxidant effects. Chickpea seeds are also eaten fresh as green vegetables.
Masoor Dal Lentils are dark brown to greenish brown in color, and a good source of iron and protein. Lentils also contain dietary fiber, vitamin B1, and minerals.
Rajma Kidney beans are a good source of cholesterol-lowering fiber, as are most beans. Kidney beans also slow the rise in blood sugar after a meal, help memory, provide antioxidant effects, give you energy, and provide fat-free high quality protein.
Toor dal has a mild, nutty flavor and is cooked as a routine Indian dish and served with bread & rice. Toor dal is highly nutritious, high in protein, and contains vitamin A and vitamin C.
Urad dal has black skin, while the inside is creamy white. This white lentil is rich in protein and the iron content is good for improving hemoglobin count. Urad dal is great for vegan and low fat diets.
Last Updated: January 2026
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