GIA Lentils: Nature's Nutrient Powerhouse for Healthy Living

Chana dal, also known as split chickpeas, is a popular legume in Indian cuisine. Rich in protein and fiber, it's versatile for various dishes like soups, stews, and curries.
 

 Small legumes called green whole lentils or French lentils are renowned for their earthy flavour and sturdy texture. Their protein, fibre, and minerals make them a healthy addition to salads, soups, and stews.   
 

Kabuli chana, commonly referred to as garbanzo beans or chickpeas, are large, creamy legumes renowned for their nutty flavor and versatility in culinary applications.  
 

Masoor dal, also known as red lentils, is a versatile legume widely used in South Asian cuisine. It has a rich earthy flavor and cooks quickly, making it a popular choice for soups, stews, curries, and dals.  
 

 Split mung beans that have been cleaned or rinsed are called moong dal washed. Indians utilize split mung beans for their delicate flavour and easy digestion.  
 

 Moong whole, also known as whole green gram, are unsplit mung beans with their green skin intact. Rich in nutrients, moong whole is prized for its nutty flavor and versatility in cuisines worldwide.  
 

 Red kidney beans, with their strong flavour and kidney form, are a staple legume in many cuisines. Protein, fibre, vitamins, and minerals make these beans a healthful complement to recipes.


 

  Red whole lentils, also known as red lentils or masoor dal, are small legumes with a vibrant red-orange hue. Unlike split lentils, these lentils are whole, retaining their round shape.  
 

 Urad washed refers to split black gram dal that has undergone a thorough cleaning process to remove impurities. This preparation is common in Indian cuisine, where urad dal is a staple ingredient.

 

 Urad whole, also known as whole black gram or black lentils, is a small legume with a shiny black coat. Unlike split urad dal, these lentils are whole, retaining their round shape.