Toor dal, sometimes called split pigeon pea, pigeon pea, arhar dal, or red gram dal, is a perennial legume in the Fabaceae family. This lentil, which originated at least 3500 years ago in the Indian subcontinent, was the staple diet in Asia, Africa, and Latin America.

Pulses called "Bengal gram," or chana daal peas, are made from the desi chickpea, a tiny, black legume that is primarily grown in the Middle East. It is distinct from the common garbanzo or chickpea because it is split, hulled, younger, smaller, and sweeter.

In the Ayurvedic medical system, it serves a variety of therapeutic purposes. It provides a wealth of nutrients and increases vitality. The high fiber content of urad dal aids in better digestion.

Arhar dal, also known as toor dal or split pigeon peas, is a staple legume in Indian cuisine. Rich in protein, fiber, and essential nutrients, it is commonly used in soups, stews, and curries. Arhar dal has a mild, nutty flavor and is a key ingredient in dishes like dal tadka and sambar.

Masoor dal, or red lentils, are small, reddish-orange lentils commonly used in Indian cuisine. They are quick to cook and highly nutritious, offering a good source of protein, fiber, and essential vitamins. Masoor dal has a mild, earthy flavor and is often used in soups, stews, and various curry dishes.

Mung dal, or split mung beans, is a highly nutritious legume widely used in Indian cuisine. Rich in protein, fiber, and essential nutrients, mung dal is easy to digest and cooks quickly. It has a mild, slightly sweet flavor, making it ideal for soups, stews, salads, and traditional dishes like khichdi and dal.

Toor whole dal, also known as whole pigeon peas, is a staple in Indian cooking. These legumes are rich in protein, fiber, and essential nutrients. With a nutty flavor and firm texture, they are used in various dishes such as curries, soups, and stews, providing both flavor and nutritional benefits.

Rajma, or red kidney beans, are a popular legume in North Indian cuisine. They are rich in protein, fiber, and essential minerals like iron. Rajma is often used to make hearty, flavorful dishes such as rajma masala, where the beans are simmered in a spicy tomato-based sauce.

Black-eyed beans, also known as lobia or cowpeas, are nutritious legumes with a creamy texture and mild flavor. They are rich in protein, fiber, and essential vitamins and minerals. Commonly used in salads, stews, and curries, black-eyed beans are versatile and contribute to a balanced diet.