The Complete Guide to Indian Lentils & Pulses: Types, Nutrition & Where to Buy in the UK
If you've ever stood in a British supermarket, staring at rows of identical bags labelled "red lentils" or "mixed pulses," wondering what the difference is — you're not alone. Lentils and pulses are among the most nutritious, affordable, and versatile foods on the planet, and Indian cuisine has mastered their use over thousands of years.
Whether you're a home cook trying to nail the perfect dal, a restaurant sourcing in bulk, or a health-conscious buyer looking to boost your plant-based protein, this guide covers everything you need to know — including where to buy the best lentils and pulses online in the UK.
What's the Difference Between Lentils and Pulses?
This is one of the most searched questions in this category in the UK — and the answer is simpler than most people think.
Pulses are the dried edible seeds of leguminous plants. They include lentils, chickpeas, dried peas, and all types of dried beans. Lentils are a specific type of pulse — small, lens-shaped, and one of the oldest cultivated crops in the world.
The UK's major pulse categories include:
- Lentils (red split, green, brown, Puy, black beluga, moong, toor/arhar, urad)
- Chickpeas (kabuli chana & kala chana)
- Dried peas (split yellow, split green)
- Dried beans (kidney, black-eyed, butter beans)
The 10 Most Popular Indian Lentils — A Complete Reference
1. Red Split Lentils (Masoor Dal)
The most commonly used lentil in British Indian cooking. Bright orange when raw, golden when cooked. Cooks in 20 minutes, no soaking needed. Perfect for everyday dal and soups.
2. Yellow Split Lentils (Moong Dal / Chana Dal)
Made from hulled and split mung beans or chickpeas. Light, easy to digest, and a favourite in Indian cooking for khichdi and street food.
3. Toor Dal (Split Pigeon Peas)
The backbone of South Indian sambar and Gujarati dal. Mildly earthy with a creamy texture. Buy in 1kg–5kg packs for best value.
4. Urad Dal (Black Gram)
Essential for dal makhani and idli/dosa batter. Whole urad is jet-black; split urad is cream-white inside. High in protein and calcium.
5. Chana Dal (Split Bengal Gram)
Nutty and slightly sweet. Used in dal, halwa, chutneys, and as a tempering spice when dry-roasted.
6. Whole Moong (Green Gram)
Tiny green beans packed with protein and fibre. Excellent sprouted or cooked whole in curries.
7. Masoor Whole (Brown Lentils)
Less common but rich in flavour. Popular in Pakistani and North Indian cooking.
8. Kabuli Chana (White Chickpeas)
The classic chickpea for chole, hummus, and salads. Needs overnight soaking.
9. Kala Chana (Black Chickpeas)
Smaller and earthier than Kabuli Chana, used in Punjabi dishes and Indian street chaat.
10. Rajma (Kidney Beans)
The star of Rajma Chawal. Deep red, hearty, and best cooked in a spiced tomato gravy.
Stock up on premium pulses
Find all these varieties and more in our comprehensive pulses collection.
Shop Pulses & LentilsNutritional Benefits: Why Lentils and Pulses Are a Superfood
The global plant-based movement has made lentils and pulses more popular than ever, and for good reason. Here's what a 100g serving of dry red lentils delivers:
highest plant protein sources
supports gut health
great for vegetarians
critical for cell repair
Plus Potassium (677mg), Low GI, and Naturally gluten-free. India is the world's largest producer and consumer of pulses, dominating the quality end of the UK market.
How to Cook Lentils Perfectly (Every Time)
- Red Split Lentils (Masoor Dal) Rinse well, no soaking needed. Simmer in 3x water for 20–25 minutes. Season with a tarka (tempered spices in hot oil) of cumin, mustard seeds, and turmeric.
- Toor Dal Soak for 30 minutes. Pressure cook for 3–4 whistles or simmer for 40–45 minutes until completely soft. Season with tamarind, turmeric, and curry leaves for a classic South Indian sambar.
- Urad Dal (for Dal Makhani) Soak overnight. Cook low and slow — 45 minutes minimum — for the buttery, creamy texture dal makhani demands. Finish with cream, butter, and kasuri methi.
- Chickpeas (Kabuli Chana) Soak overnight. Pressure cook 6–7 whistles or boil for 60–90 minutes. Use the cooking water (aquafaba) as a vegan egg substitute.
Where to Buy Lentils and Pulses Online in the UK — What to Look For
With more UK households ordering Indian groceries online, choosing the right supplier matters. Here's what to check:
- ✓ Freshness dates: Always look for a minimum of 12 months remaining shelf life. Fresh lentils cook faster and taste better.
- ✓ Packaging: Sealed bags with resealable zips or airtight pouches are ideal. Avoid products in flimsy single-layer plastic.
- ✓ Origin labelling: Quality Indian lentils and pulses carry clear country-of-origin information.
- ✓ Bulk / wholesale options: Buying 2kg, 5kg or 10kg saves significantly.
- ✓ FSA-compliant: Better Baskets is fully compliant with UK food safety regulations.
At Better Baskets (better-baskets.com), we stock the complete range — from everyday masoor dal to speciality urad gota, organic chana, and restaurant-grade toor dal — with wholesale pricing available for businesses ordering 5kg and above. Free delivery on orders over £40.
Conclusion: Build Your Pulse Pantry Today
Lentils and pulses are not just an economical food choice — they are a nutritional powerhouse, a cornerstone of global cuisines, and one of the most sustainable protein sources available. Whether you're cooking for one or feeding fifty, having a well-stocked pulse pantry transforms what you can cook.
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