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Beans, pulses, and legumes are vital components of a balanced diet, celebrated for their remarkable nutritional benefits. These edible seeds from the Leguminosae family include varieties such as lentils, chickpeas, black beans, and peas.
Popular Beans in Indian Cuisine
Rajma (Kidney Beans)
A staple in North India, often used in the famous dish Rajma-Chawal.
Chickpeas (Kabuli Chana)
Widely used in dishes like Chole and salads.
Mung Beans (Moong Dal)
Commonly sprouted or used in curries and soups.
Lobia (Black-Eyed Peas)
Popular in curries and pulao.
Soybeans
Used for its high protein content, often paired with rice.
Masoor Dal (Red Lentils)
Sometimes used in dals or soups.
Turkish/Dew Gram (Matki/Moth Beans)
Used in curries like Matkichi Usal.
Field Beans (Val Dal)
Found in dishes like Val Curry or stuffed parathas.
Horse Gram (Kulthi/Kollu)
Known for its earthy flavor, often used in soups and chutneys.
Tuvar Dal (Pigeon Peas)
A staple lentil used in Gujarati dal and khichdi.
Pinto Beans
Pinto beans are a variety of common beans (Phaseolus vulgaris) and are widely recognized for their nutritional value, versatility, and cultural significance.
