High Protein, High Fibre - Everyday Essentials of Indian Cuisine.
Beans, lentils and dals are a large part of the Indian daily diet. High in protein and fibre and low in fat they have an enormous range of flavours and textures. The range below represents the most commonly used beans, lentils and dals in Indian cookery. The term "dal" refers to a bean or lentil which has had the outer husk removed and the remaining lentil is then split. This ensures a quicker cooking time and a softer, creamier texture when cooked.