Dals & Legumes

Split green gram, one of the lightest and most easily digestible dals. Low GI and high in protein.

Split pigeon peas, the most widely consumed dal across India. Used in sambar, dal fry, and rasam.

Split Bengal gram, one of the lowest GI foods available. Excellent source of protein and complex carbohydrates.

Red kidney beans, a North Indian staple especially in Punjabi cuisine. Excellent protein source with low GI.

Whole chickpeas cooked in spiced gravy. A Punjab-origin dish now popular nationwide. High in protein and fiber.

Red/orange lentils that cook quickly. One of the most affordable protein sources in India. Low GI with good iron content.

Split black gram, base of idli/dosa batter and dal makhani. Very high in protein and iron. Low GI.

Versatile legume used in curries, salads, and sundal. Good protein and fiber with low GI. Popular across India.

Whole brown-black chickpeas, boiled. A protein- and fiber-rich legume with a low glycemic index, popular across India as a salad base, curry, or snack.

Small brown moth beans (matki / Turkish gram), usually sprouted then lightly cooked. A drought-hardy legume with a low GI and high fiber, common in Maharashtrian usal and Rajasthani dishes.

A hard, reddish-brown legume cooked into curries and rasam. Horse gram has a very low glycemic index and is prized in traditional Indian medicine for weight management and metabolic health.

Whole green gram cooked with skin intact. One of the lowest-GI and most easily digested legumes in India, used in dals, salads, and khichdi.

Boiled white soybeans, one of the highest-protein and lowest-GI legumes available. Rich in complete protein and isoflavones, with very little impact on blood sugar.

Dried whole green peas (vatana), boiled as the base for ghugni and ragda. A low-GI pulse high in fiber and plant protein, popular in Bengali and Maharashtrian street food.