Pulses

Description:

Red lentils are small, round legumes that have a vibrant orange-red color. They are known for their mild, slightly sweet flavor and quick cooking time. Red lentils are often used in soups, stews, curries, and salads. They have a soft texture when cooked and tend to break down into a creamy consistency. Nutritionally, red lentils are an excellent source of protein, fiber, and essential minerals like iron and folate. They are also low in fat and can be a great option for vegetarian and vegan diets.

Black chana, also known as black chickpeas or kala chana, is a type of legume that is smaller and darker than regular chickpeas. It has a rich, nutty flavor and a firm texture. Black chana is a staple in Indian cuisine, often used in curries, salads, and snacks.

Nutritionally, black chana is high in protein, fiber, and essential nutrients such as iron and folate. It is particularly valued for its health benefits, including supporting heart health, aiding digestion, and helping in weight management. Black chana can be cooked in various ways—boiled, roasted, or sprouted—making it a versatile ingredient. Its unique flavor and nutritional profile make it a popular choice for those seeking healthy and wholesome food options.

Kidney beans are a variety of common beans (Phaseolus vulgaris) known for their distinctive kidney shape and rich red color. They are a good source of protein, fiber, and essential nutrients such as iron and potassium. Often used in chili, salads, and various dishes, kidney beans are not only versatile but also help in stabilizing blood sugar levels and promoting heart health.

However, it's important to cook them properly, as raw or undercooked kidney beans contain toxins that can be harmful. Soaking them and boiling them for at least 10 minutes before consumption is recommended to ensure safety. Overall, kidney beans are a nutritious addition to a balanced diet.

Whole coriander seeds are aromatic and flavorful seeds harvested from the coriander plant. They are commonly used in culinary practices around the world for their warm, citrusy flavor with subtle hints of sweetness. These seeds can be used whole or ground, and are often featured in spice blends, curries, soups, and stews. Whole coriander seeds add a rich depth of flavor to dishes and offer a range of health benefits, including aiding digestion and providing essential nutrients. They are prized for their versatility and the complexity they bring to various recipes.

Split moong, Split moong, split green moong dal, is a type of moong bean that has been split and hulled to remove its outer skin. This legume is commonly used in various culinary dishes, especially in Indian cuisine. Split moong has a mild, nutty flavor and a smooth, creamy texture when cooked. It cooks quickly and is ideal for making dals, soups, and stews. Rich in protein, fiber, and essential nutrients, split moong is a nutritious and versatile ingredient that adds both flavor and health benefits to meals.

Sabut moong, also known as whole green moong beans, are small, oval-shaped legumes with a vibrant green color. They are a staple in various cuisines, particularly in Indian cooking, and are prized for their rich nutritional profile. Sabut moong are high in protein, fiber, and essential vitamins and minerals, making them a valuable addition to a healthy diet. They can be cooked in soups, stews, salads, or sprouted for additional health benefits. Their mild, slightly nutty flavor and firm texture make them a versatile ingredient in both savory and sweet dishes.

Urad split washed, also known as split urad dal, is a form of black gram that has been split and washed to remove the outer skin. This legume is known for its creamy texture and slightly nutty flavor. It is commonly used in Indian cuisine for preparing dals, curries, and various traditional dishes. The washing process enhances its digestibility and reduces cooking time. Rich in protein, dietary fiber, and essential nutrients, urad split washed is a versatile ingredient that adds both nutritional value and taste to meals.

Black whole urad, also known as black gram, is a nutrient-dense legume widely used in South Asian cuisine. These small, black-skinned pulses are rich in protein, dietary fiber, and essential minerals such as iron and magnesium. When cooked, black whole urad has a rich, earthy flavor and a hearty texture, making it ideal for use in dishes like dals, soups, and stews. They can be soaked and sprouted for added nutritional benefits or ground into flour for various recipes. Black whole urad is valued for its health benefits and versatility in cooking.

Green dry peas are a nutritious and versatile legume that comes from the Pisum sativum plant. They are harvested when mature, dried, and stored for use throughout the year. Green dry peas are commonly used in various cuisines around the world and are prized for their health benefits and culinary applications.

Green dry peas are a nutritious and versatile legume, known for their mild flavor and high protein content. These peas are harvested, dried, and can be used in a variety of dishes, including soups, stews, and salads. They are a rich source of dietary fiber, vitamins, and minerals, making them an excellent addition to a balanced diet. When cooked, green dry peas have a slightly sweet taste and a firm texture, adding substance to meals and contributing to a well-rounded nutritional profile.