Lentils

Lentils are a type of legume that can be cracked open or left whole, displaying a brilliant array of colors such as golden, red, green, chestnut, or ebony. These legumes, known as "dal" in Hindi, are subjected to a variety of culinary treatments that vary according to area and dish composition.

Lentils, which have a mild and nutty flavor, can be flavored with a wide variety of spices and herbs. Their velvety and calming texture can be customized by modifying the amount of water used during the cooking process. Lentils, a mainstay in Indian cuisine, are high in protein, fiber, iron, folate, and other vitamins and minerals. Furthermore, these beans have a low fat and calorie content, which helps to lower cholesterol and blood pressure. Lentils are an excellent resource for vegetarians and vegans, meeting their protein requirements through plant-based sources.

Lentils' popularity extends beyond Indian cuisine, spreading numerous culinary landscapes around the world. Lentils are used to make soups, salads, burgers, pies, patties, and other dishes. Their cooking and storage procedures are simple, ensuring convenient accessibility in local stores or online.