Often used to make dal, samosa or paratha stuffings & khichri, the light yet deeply flavored whole green moong can be easily sprouted. When cooked just right, these lentils work well in salads.
Actually a legume, it is nutty and creamy in flavor. White garbanzos are used most commonly in India to make chole or channa masala (as it is known in the west). They can also be soaked then deep fried for snacks or ground to make dips like hummus.
The iron rich black garbanzo is much heavier & less creamy in texture than the white but boasts a deeper flavor. When puréed, they make excellent soup & are great in curries or biryanis.
A light but intensely flavored dal, moth can be sprouted to make a curry known traditionally as Usal or soaked and fried to make a snack called Dal Moth.
Also known as kidney beans, these are most commonly used to make a Punjabi curry called Rajma. There are large & small varieties with indistinguishable flavor between the two.
Also known as pigeon peas, whole toor is often used in North India to make a hearty dal; they can also be soaked & fried to make a snack.
There are two varieties of val: sweet & bitter. Both are mainly used in Gujarat to make a simple stew. When puréed, they make a delicious spread for toast.
These dried green peas are commonly used in savory stuffings or to make a hearty stew.