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Why are chickpeas and lentils important in many Indian dishes?

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Chickpeas and lentils are fundamental to Indian cuisine because they serve as essential, nutrient-dense staples that complement the grains—such as rice and wheat—that form the primary component of the Indian diet.12

These pulses, which are edible seeds from the legume family, are highly valued for several reasons:

Nutritional Value: Both chickpeas and lentils are excellent sources of protein and dietary fibre, as well as vital minerals like iron and phosphorus.34
Culinary Versatility: They are used to create a wide variety of dishes. Most notably, dal—a Hindi term referring to both raw and cooked lentils—is a cornerstone of Indian cooking and is often considered the closest dish to a national staple. In southern India, lentils are a key ingredient in sambhar, a traditional watery stew.12
Agricultural Resilience: Pulses are hardy crops that grow well in diverse soil types. Furthermore, they possess a symbiotic relationship with nitrogen-fixing bacteria, which helps improve soil conditions when rotated with other crops.23