Lentils are an integral part of the Indian kitchen. Different Indian foods are made with different lentils.  Different lentils have different consistencies and tastes. We have listed here six of the most common and most popular lentils you will always found in any Indian kitchen.

Red Lentils

Popularly known as Masoor, Red lentils are brown-skinned lentils that are orange on the inside. With a very pleasant flavour, Red lentils are one of the most common lentils in North India. Red lentils are widely used in making a wide variety of Dal and Soups.

Green Gram

Green Gram, also known as Mung in Hindi, are quite popular among Indian Kitchen and are used for both — sweets and savoury Indian dishes. They can be eaten whole, sprouted, and split with skin or without skin.

Kidney Beans

Also known as Rajma, Red Kidney Beans have a strong earthy flavour. Widely used as a recipe of Rajma along with rice, Kidney Beans have become one of the most common sights in the Indian Kitchen.

While they can be cooked and prepared in a variety of ways, it is always recommended not to cook them in the slower cooker as it intensifies their toxicity.

Brown Chickpeas

Alternatively known as Brown Chana, Desi Chana, or Kala Chana, Brown Chickpea is a bit smaller version of the regular yellow chickpea. It comes with brown skin and is yellow from inside. Brown Chickpea is low in fat, high in dietary fibre and rich in vitamins & minerals.

Black Eyed Peas

Known as Lobia in Hindi, Black Eyed Peas are most widely used to cook a wide variety of delicious curries. Before using them to cook your favourite dish, make sure to soak them for about 5 to 6 hours. Black Eyed Peas are known as all-rounder pulse of the Indian kitchen. They are used to make curries, dals, papadum, and fritters. 

Adzuki Beans

Alternatively known as Chori, Adzuki Beans are popularly used in cooking a variety of Indian curries. Most famously, they are used along with sautéed onions, ginger, tomatoes, and garlic while preparing curries.

The type of lentils you should buy depends on what you use them for. However, since all types of lentils taste somewhat similar to each other and provide roughly the same nutrients, you can easily sub one type out for another whenever need be.