Black Eyed Beans | Cowpeas
Black-eyed beans, also known as cowpeas, are nutrient-rich legumes widely cultivated and consumed worldwide. These beans are a good source of plant-based protein, fiber, vitamins, and minerals. Commonly used in various cuisines, black-eyed beans are prized for their versatility and health benefits. They are often included in salads, stews, soups, and vegetarian dishes. Black-eyed beans are known for their creamy texture and slightly nutty flavor, adding depth and substance to meals. With their high protein content and low fat, they contribute to a balanced diet and promote overall health. Incorporating black-eyed beans into your diet can support heart health, aid in weight management, and boost energy levels.
Black Gram | Urad Dal
Black gram, also known as urad dal, is a highly nutritious pulse widely cultivated and consumed in South Asia. These small black beans are rich in protein, fiber, and essential nutrients like iron, magnesium, and potassium. Commonly used in Indian cuisine, black gram is a staple ingredient in dishes like dal, idli, dosa, and papad. It has a distinct earthy flavor and creamy texture when cooked, making it a versatile and satisfying addition to various recipes. Black gram is valued for its health benefits, including improved digestion, enhanced energy levels, and better heart health. Adding black gram to your diet can provide essential nutrients and support overall well-being.
Green Gram | Moong
Green gram, also known as moong, is a popular legume widely cultivated and consumed in many parts of Asia. These small green beans are packed with nutrients like protein, fiber, vitamins, and minerals, making them a nutritious addition to any diet. Green gram is versatile and can be used in various dishes, including soups, curries, salads, and desserts. It has a mild, slightly sweet flavor and a soft texture when cooked, making it suitable for both savory and sweet preparations. Green gram is known for its health benefits, including improved digestion, weight management, and heart health support. Incorporating green gram into your meals can provide essential nutrients and promote overall wellness.
Red Lentils | Masoor Dal
Red lentils, commonly known as Masoor Dal in India, are a type of legume known for their vibrant red-orange color and quick cooking time. They are a staple ingredient in cuisines around the world, prized for their versatility, nutty flavor, and nutritional value. Red lentils are rich in protein, fiber, and essential nutrients such as folate, iron, and potassium. They cook relatively quickly compared to other legumes, making them ideal for soups, stews, curries, and salads. Red lentils break down easily when cooked, resulting in a creamy texture that adds thickness and richness to dishes. With their earthy taste and numerous health benefits, red lentils are a popular choice for vegetarian and vegan recipes, providing a hearty and nutritious base for meals.
Moth Bean | Matki
Moth beans, also known as Matki in India, are small, brown legumes that belong to the legume family. They are commonly used in Indian cuisine and are prized for their nutty flavor and versatility. Moth beans are rich in protein, fiber, vitamins, and minerals, making them a nutritious addition to a balanced diet. They are often used in curries, soups, salads, and snacks, and can be sprouted to enhance their nutritional value. In Indian households, moth beans are particularly popular during festivals and special occasions, where they are cooked into delicious dishes that are enjoyed by people of all ages.
Pigeon Pea | Arhar/Tur Dal
Pigeon pea, also known as Arhar or Tur Dal in India, is a popular legume widely cultivated in tropical and subtropical regions. It is a nutritious pulse rich in protein, dietary fiber, vitamins, and minerals. Pigeon peas are a staple ingredient in Indian cuisine, where they are used to prepare a variety of dishes such as dal, soups, stews, and curries. They have a nutty flavor and a creamy texture when cooked, making them a versatile ingredient in both vegetarian and non-vegetarian dishes. Pigeon peas are valued for their culinary versatility, nutritional benefits, and role in traditional Indian cooking.
White Chickpeas | Garbanzo Beans/Kabuli Chana
White Chickpeas, also known as Garbanzo Beans or Kabuli Chana in Hindi, are a variety of chickpeas distinguished by their larger size and lighter color compared to other varieties. They are a rich source of protein, fiber, vitamins, and minerals, making them a nutritious addition to various dishes. White Chickpeas are commonly used in salads, soups, stews, curries, and snacks. They have a nutty flavor and a firm texture when cooked, making them versatile for both savory and sweet preparations. White Chickpeas are a staple ingredient in many cuisines worldwide and are prized for their taste and nutritional benefits.
Brown Chickpeas | Kala Chana
Brown Chickpeas, also known as Kala Chana in Hindi, are a type of chickpea with a dark brown skin and a nutty flavor. They are smaller in size compared to white chickpeas and are popular in Indian cuisine. Brown Chickpeas are rich in protein, fiber, vitamins, and minerals, making them a nutritious food choice. They are commonly used in curries, soups, salads, and snacks, and are also sprouted and used in various dishes. Brown Chickpeas have a slightly firmer texture compared to white chickpeas and add a unique taste and texture to a variety of recipes.
Kidney Beans | Rajma
Kidney Beans, also known as Rajma in Hindi, are a popular legume known for their rich flavor and nutritional value. These beans are kidney-shaped and come in various colors, including red, white, and black. Rajma is a staple ingredient in many cuisines around the world, particularly in Indian cuisine, where it is used to prepare delicious curries, stews, and salads. These beans are an excellent source of plant-based protein, fiber, vitamins, and minerals, making them a healthy addition to vegetarian and vegan diets. Rajma is versatile, easy to cook, and adds heartiness and flavor to a wide range of dishes.