Pulses and Dals
Indian red kidney beans are known for their vibrant red color, smooth texture, and wholesome, nutty taste. A versatile ingredient, they are a staple in many cuisines and are especially popular in hearty dishes like soups, stews, and the classic North Indian curry “Rajma.”
Kidney Beans
Masoor Dal is valued in Indian cuisine for its bright orange-red hue, quick cooking nature, and subtle, earthy taste. Packed with nutrition, it is a versatile ingredient often prepared in soups, stews, and flavorful curries.
Masoor Dal
Chana Dal, made from husked and split desi chickpeas, is a staple in Indian cooking. Known for its rich, nutty flavor and high nutritional value, it is commonly used in dals, curries, soups, and a variety of traditional snacks.
Chana Dal
Moong Dal, prepared by hulling and splitting whole green gram, is prized for its light, easily digestible nature. A staple in Indian kitchens, it is widely used to prepare comforting soups, dals, and nourishing khichdi.
Moong Dal
Urad Dal, made from hulled and split black gram beans, is a versatile ingredient in Indian cuisine. Its rich, earthy flavor and creamy texture make it essential for preparing dals, papads, and the traditional batter for idli and dosa.
Urad Dal
Toor Dal, a staple pulse in Indian cuisine, is cherished for its mild flavor and soft texture. Highly versatile, it is commonly used in preparing dal curries, hearty soups, and flavorful stews.
Toor Dal
Black Eyed Beans are creamy white legumes marked with a signature black “eye.” Nutritious and versatile, they are enjoyed in cuisines worldwide, commonly used in soups, stews, salads, and wholesome side dishes.
Black Eyed Beans
Chickpeas, also called garbanzo beans, are round, beige legumes valued for their nutty taste and firm texture. Widely used across cuisines, they are a key ingredient in salads, curries, and the popular Middle Eastern dish hummus.
Chickpeas
Desi Chickpeas, also known as Kala Chana, are smaller, darker, and have a rougher coat compared to Kabuli chickpeas. Rich in protein and fiber, these nutrient-dense legumes are a staple in Indian cuisine and prized for their wholesome benefits.
