• Common uses: Curries, dals, stews, salads, and snacks—popular in Indian, African, and Mediterranean cooking

• Nutrition: High in plant protein, dietary fiber, iron, folate, and low in fat

• Cooking notes: Usually soaked before cooking; cooks faster than chickpeas and holds its shape nicely

In Indian cuisine, white lobia is often used to make comforting gravies or dry sabzis, especially during fasting or light meals.