A pot of dal is one of the most common dishes on a South Asian table comforting, protein-rich and endlessly variable by region and household. Our Lentils & Beans range covers the everyday split lentils used for daily dal, alongside the whole beans and legumes used for curries like Rajma and Chana.
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Yes — AsianSpices.online currently ships across the Netherlands, with further European markets planned as those regions come online.
Lentils (dal) are typically small, quick-cooking, and often sold split and husked, while beans are larger whole legumes (like kidney beans or chickpeas) that usually require longer cooking and often soaking beforehand.
This depends on the type — most split lentils (dal) don't require soaking, while whole beans (like Rajma and Chana) generally benefit from or require soaking for several hours before cooking.
Yes — plain lentils and beans are naturally gluten-free, though always check for cross-contamination information if you have celiac disease, as products may be processed in facilities handling other grains.
Store in an airtight container in a cool, dry place; properly stored, they can last a year or more, though flavour and cooking time may be best within the first several months.
Lentils and beans are widely recognised as a good plant-based protein and fibre source, commonly used as a staple in vegetarian diets — exact nutritional values vary by type, check individual product labels for specifics.
This depends on the bean's size, density and skin thickness — larger, denser beans like Rajma generally take longer to cook fully than smaller lentils.
Bulk pack sizes vary by product — check the individual product page for available sizes.
Organic certification availability varies by product — check the individual product page.
Whole lentils retain their outer skin and take longer to cook, while split lentils have been hulled and split, cooking faster and breaking down more easily into a smoother dal.
Yes — plain, dried lentils and beans are naturally vegan.
Fresh lentils and beans should look uniform in colour without excessive dust or shriveling; very old pulses may take significantly longer to cook or fail to soften properly.
Yes — a pressure cooker is a common and efficient way to cook both lentils and beans, significantly reducing cooking time compared to a regular pot.
Product format availability varies — check the site for canned or pre-cooked options if dried isn't what you're looking for.
Yes — many lentils and beans work well in a slow cooker, though very old or particularly dense beans may still benefit from pre-soaking for best results.