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Urad also know commonly as Black Gram originated in India where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. As the name suggests whole black gram is black in colour and split dehulled are white in colour. These tiny split white grains are also known as urad dal in India. The bean is boiled and eaten whole or, after splitting, made into dal; prepared like this it has an unusual mucilaginous texture. Ground into flour or paste, it is also extensively used in South Indian culinary preparation like dosa (savory thin and crispy pancake), idli (soft rice and urad dal cakes), vada (fried urad dal balls) and papdum. When used this way, the white lentils are usually used. Black gram is known to have soothing and cooling properties. It is an aphrodisiac and nervine tonic. However, excessive use of black gram causes flatulence which can, however, be prevented by adding little asafetida, pepper and ginger in the culinary preparations. It should not be taken by those who are easily predisposed to rheumatic diseases and urinary calculi as it contains oxalic acid in high concentration. Consumption of urad dal is good for diabetic patients. Germinated black gram, taken with half a cupful of fresh bitter gourd juice and a teaspoonful of honey is highly beneficial in the treatment of milder type of diabetes. It should be used once daily for three to four months with restriction of carbohydrates. Urad dal aids sexual dysfunctions; it must be soaked in water for about six hours and then fried in pure cow's ghee after draining the water is an excellent sex tonic. It can be used with wheat bread and honey with highly beneficial results in functional impotency, premature ejaculation and thinness of the semen. This preparation eaten with half boiled egg is excellent for nervous disorders such as nervous weakness, weakness of memory, schizophrenia and hysteria. Washing the hair with a paste of urad dal and fenugreek lengthens the hair, keeps them black and cures dandruff. People suffering from severe digestive disorders must consume black gram whole or split as it is valuable in easing digestive disorders. In the form of decoction, it is useful in dyspepsia, gastric catarrh, dysentery and diarrhea. An ointment made from black gram is useful as an external application in rheumatism, contracted knee and stiff shoulder. It is prepared by boiling about 4 Kgs of urad dal in 38.4 litres of water. It should be boiled down to about 9.6 liters and strained. The strained decoction should be boiled with about 2.5 liters of sesame oil and 1/2 kg of rock salt till the water has been evaporated. Paste of the fresh root is also useful in rheumatic pains.

In India Split Pigeon Pea is also known as Toor Dal or Arhar Dal. Pigeon peas are an important legume crop of rainfed agriculture in the semi-arid tropics. India is the number one cultivator of toor dal followed by Eastern Africa and Central America, in that order. World production of pigeon peas is estimated at 46,000 metric tons, and about 82% of this is grown in India. Toor dal is very drought resistant and can be grown in areas with less than 650 mm annual rainfall. Split Pigeon Pea or Toor or Arhar Dal is a commonly cooked yellow colored legume. In India, split pigeon peas or toor dal is one of the most popular pulses, being an important source of protein in a mostly vegetarian diet. It is cooked and used as food in day to day life. In regions where it grows, fresh young pods are eaten as vegetable in dishes such as Sāmbhar. Pigeon Pea is rich is potassium, phosphorus, magnesium and calcium. It has a good amount of iron and selenium and small amount of zinc, copper and manganese. Pigeon Pea has good amount of Vitamin A, Niacin and small amount of thiamin, riboflavin, Vitamin B6, folate and pantothenic acid. Pigeon Pea cures cough, poisoning effect, gas troubles, acidity, stomach pain and piles. It makes a balanced human food, suppress swelling of internal organs and with water it cures intoxicating effects.   Toor Dal is useful in the treatment of internal organ swelling. Some herbal researchers are of the opinion that it diminishes the swelling of internal organs like stomach, liver, intestines etc. In case of wound or cancer of these organs it is helpful in reducing them. Pigeon peas should be cooked in water and its water should be given to the patient. Pegion peas or toor dal are one of the most popular bean crops in the world.

The Red Kidney Bean is popularly known as Rajma in India. They are also known as chili bean since it has a dark red coat and resembles a kidney. Raw kidney beans, and some other beans, contain the toxin phytohaemagglutinin, which is destroyed by boiling for at least ten minutes. Dry beans must be soaked in water overnight; rinse the kidney beans thoroughly and boil before cooking to avoid poisoning. Even a few beans can be toxic, and beans can be as much as five times more toxic if cooked at 175°F (80°C) than if eaten raw, so adequate pre boiling is vital. Kidney beans are available dry like most other legumes and are also canned. The canned kidney beans require less effort and cooking time as compared to dry beans, but it is not the healthiest option to use canned beans. If the beans have been canned with salt or other additives, rinse them after opening to remove the unnecessary additions. Canned beans need to only be heated briefly for hot recipes, while they can be used as is for salads or prepared for cold dishes. Dried beans are best prepared by first soaking them overnight in an appropriate amount of water in the refrigerator to prevent fermentation. Soaking will usually cut the cooking time dramatically. It is especially good for growing children as a wholesome dish since it is rich in iron and protein, combined with the carbohydrates in the rice. Being a major source of protein, kidney beans provide all the eight essential amino acids. These amino acids act against a number of diseases and are important to maintain a healthy immune system. It is estimated that a single cup of uncooked beans provides around 85% of the daily protein requirement. Certain natural antioxidants present in these beans also have a number of beneficial health effects. The darker the color of the skin of the beans, the higher these antioxidants. The soluble fiber present in the kidney bean regulates the blood glucose absorption from the body. This is done by forming a gel-like substance, by absorbing water from the intestines. This gel-like substance slows down the metabolism of carbohydrates in the body, thereby regulating the blood sugar levels and preventing their sudden elevation after meals. Hence, it is essential for diabetics (insulin resistance) to consume kidney beans on a regular basis. The dietary fiber in these beans also helps lower the blood cholesterol levels in the body. This is achieved by the bonding of the fiber with the bile acids in the intestines. Hence, the risk of certain diseases, like stroke, high blood pressure and coronary heart disease, is reduced to a considerable extent. Kidney beans also have considerable amount of the mineral molybdenum, which helps in the detoxification of sulfites from the blood. The copper present in these beans aids in the reduction of inflammatory conditions like Rheumatoid Arthritis. The magnesium in kidney beans helps relieve fatigue by relaxing the muscles, nerves and blood vessels. This, in turn, prevents the adverse effects of conditions like asthma, muscle soreness, and migraine headaches.

Moong also known as green bean, or moong dal, is the seed of Vigna radiata. Moong beans are small, cylindrical beans with a bright green skin. Split and hulled moong beans are small and yellow and called Moong dal. Moong is used in several food products; both as a whole seed and in split hulled and dehulled form. Whole seeds are often used in soup mixes or to produce bean sprouts for salads. Split moong is used for soup bases or sometimes for bean flour. Moong beans are one of the most cherished foods in ayurveda. These beans don't need pre-soaking and are a snap to cook to butter-soft consistency if you have a pressure cooker. They can also be cooked in a slow cooker or on the stovetop. Moong dal is a great source of complex carbohydrates, fiber and protein. They are an excellent source of molybdenum and folic acid. Regular consumption of moong dal helps to reduce cholesterol since they are rich in fiber. High fiber in green beans keeps blood sugar from rising after mealtime. This makes green beans a great choice for people with insulin resistance, or hypoglycemia. Moong dal possesses antioxidant properties; folic acid, magnesium and vitamin B6 which aids in a healthy heart. Vitamin B6 and folic acid lower homocysteine levels known as methylation cycle. Regular consumption of Moong dal may prove beneficial for a healthy living.

The lentil (Lens culinaris) a type of pulse is a bushy annual plant of the legume family, grown for its lens-shaped seeds. A variety of lentils exist with colors that range from yellow to red-orange to green, brown and black. Quick to cook and absolutely delicious, lentils are known to absorb the flavor of spices. Lentils are available the year round and make for healthy meal accompaniments. Masoor dal cooks very fast and does not need any kind of soaking before cooking it. Even though people may treat it as a simple lentil; it has many properties which are good for health. People who do not eat meat must consume lentils as it provides them with the required protein that is present in meats. Lentils are rich in six minerals; proteins with no fat and two vitamin Bs. Masoor Dal have a high protein content, including the essential amino acids isoleucine and lysine which is good for a healthy living. Many dishes are made with a combination of red lentils and rice to make a complete high protein dish. Hearty and healthy, a bowl of cooked lentils is sure to make you feel full after a meal. Lentils, which are essentially part of the legume family, are packed with cholesterol-lowering fiber. Lentils are also good for preventing blood sugar levels from shooting up after a meal. Red lentils nutritional data also gives details about the various minerals that contribute towards the lentils health benefits. It has a high dietary fiber content that is very effective in lowering the level of bad cholesterol in an individual. Red lentils nutritional facts and benefits also state that the high fiber content of lentils is very useful in maintaining healthy blood sugar levels and they also prevent a sudden hike in the blood sugar levels in an individual which is usually observed after a meal. One of the red lentils nutrition facts which is also true for the other lentils is that it is rich in protein and almost 25 percent of red lentils nutritional value is protein. Masoor dal aids in keeping the execratory system clean and is good for people suffering diseases due to impure blood. Masoor dal reduces the growth of cough in the lungs and reduces acidity. Red lentil soup is commonly given to patients with high fever, it nourishes the body and helps in the healing process. Masoor Dal powder should be gently rubbed on infants and children instead of soap, this helps restore the moisture in the skin. For a radiant skin one can apply a masoor dal paste which also prevents skin from cracking during winter. It is used as a face pack to reduce problems of very oily skin. It helps control the oil produced from the skin and also aids in reducing acne and pimples.

Kabuli Chana or Garbanzo Beans are a close relative of the Bengal Gram. Chickpeas are large seeds, light in colour and have a smoother coat. Chickpeas are a type of pulse, with one seedpod containing two or three peas. Kabuli chana mainly grow in the India, Southern Europe, Northern Africa, Afghanistan, Pakistan and Chile. Kabuli Chana is considered to be a good source of protein and is also called by the name of Garbanzo beans. Having a capacity to stand in drought conditions, this crop doesn’t have the requirement of being fed with nitrogen fertilizers. Chickpeas are healthy as they contain many nutritional elements that are deemed necessary for the proper growth of our body. Chickpeas contain many vital vitamins like Vitamin A, Vitamin B1, B2 and B3, Vitamin C, Vitamin D, Vitamin E, Vitamin K, Folate and Pantothenic acid. They also contain many important minerals like calcium, iron, molybdenum, potassium, manganese, copper, zinc, etc. Other nutrients that are found in chickpeas are dietary fibers, carbohydrates, proteins, water, etc. As chickpeas are rich in dietary fibers, both soluble and insoluble, they help a lot in reducing the level of cholesterol and also in preventing the blood sugar level from rising too much immediately after having a meal. Due to their high fiber content, regular intake of Kabuli chana may help with stomach disorders, including acid reflux, constipation, irregular bowel movements, stomach upset and gastric ulcers. However, it is advisable to moderate your intake to avoid potential health complications. The presence of iron in chickpeas helps in replenishing lost energy, particularly for women who are menstruating or when they are pregnant. Also, chickpeas are low on calories and virtually fat free. Chickpeas are also high on trace minerals like manganese which is an important part of many energy producing enzymes. Iron also helps in improving the hemoglobin level, thereby improving the flow of blood to the heart. Kabuli chana contains a high amount of photochemical known as saponins, which have antioxidant effects. Researchers suggest that antioxidants found in Garbanzo beans may lower the chance of breast cancer, prevent the development of arthritis and reduces hot flashes during menstruation. Chickpeas form a great nutritional plan for vegetarians as they are an excellent source of protein. A daily serving can provide sufficient amount of proteins with low calories.

Chana or Bengal Gram is a very important pulse crop that grows as a seed of a plant named Cicer arietinum in the Leguminosae family. Chana or Bengal Gram is hulled and split which is a pale yellow split dal with a nutty aroma, often used for Indian cooking. The split yellow gram dal is further pulverized to form gram flour or Besan also used frequently in India. Chana dal is good for diabetics because it has a low glycemic index. The glycemic index is a ranking of foods on a scale from 0 to 100 according to the extent that they raise blood glucose (or blood sugar) levels after eating. The glycemic index is lower for foods that raise blood glucose levels slowly. These foods can help people with diabetes control their glucose levels. Bengal gram is widely appreciated as health food. It is a protein-rich supplement to cereal-based diets, especially where people are vegetarians and would not consume animal protein. It offers the most practical means of eradicating protein malnutrition among vegetarian children and nursing mothers. It has a very important role in human diet in our country. They can be eaten as a quick snack with some pickle, used as substitute burgers, or served with rice and/or a salad for a filling and delicious main meal. It is vegan (milk and egg-free), wheat-free, low in fat, high in protein.