Most common lentils are easily available in many grocery stores. Similar to the mung beans the whole red lentils can be sprouted and then used in curries, soups, rice dishes, and breakfast bowls. You can sauté them with some salt and pepper for a protein-packed breakfast or snack. The best part about the whole masoor is that they are easily available in regular grocery stores and make for hearty brown lentil curry.
Split red lentils cook very fast and make delicious yellow dal. I love using them in my spinach dal recipe too as they cook much faster and are also lighter on the tummy. Red lentils are also perfect for making Dal Chilla – gluten-free and vegan flatbreats for breakfast or to serve with curries.
Because pulses grow in pods, they are placed in the legume family. However, a “pulse” refers to the dry edible seed inside the pod. As such, lentils are one of the most common types of pulses. Lentils are low in fat, high in fiber, two of the main characteristics of pules.
The best example of what is the difference between a legume and a pulse is the green pea. The outer pea pod is a legume. The inner pea is considered a pulse. From a scientific perspective, legumes refers to any plant from the Fabaceae family. These plants must have leaves, stems, and the all-important pod.