DALS & PULSES

Rajma Jammu is also known as Red Kidney Beans and are full of nutrients and proteins. They are called kidney beans because they are shaped like kidneys. They usually have a dark-red color and has high quantities of iron and fiber. Rajma is an extremely popular dish in Northern India.

The bean is commonly used across India. In North India, black-eyed peas are called lobia or rongi and are cooked like daal, and served with boiled rice. In Maharashtra, they are called chawli and made into a curry called chawli amti or chawli usal

Masoor dal (Lens culinaris), also called red lentil, is a staple food in every Indian household. It is widely cultivated in warm, tropical and temperate zones for its edible and nutritious seeds

Urad Chilka Dal is a commonly used dal in the Indian kitchen. It is one of the most used ingredients in the Indian kitchen. It is popularly soaked and ground to make batter for dosas, idlis, vadas, etc. It is used in chutneys, curries and sometimes to makes desserts as well.

Black Gram, also known as “Urad Dal,” are pulses that, although commonly called lentils, are actually related to cowpeas and mung beans.

White chana is referred to as Chickpea/ Bengal gram in English. It belongs to a very popular family of legumes loved by Indians. White chana is high in nutritional value and is good to be included in diet. It aids in weight loss because it is high in fibre content

Moong Dal Yellow or Mung Dal is split and skinned Green Gram Beans which is also known as Yellow Lentils. Moong dal is very healthy and easy to digest. You may add such as curry leaves, cumin seeds, black mustard seeds and asafoetida when making the dal. The herbs and seeds add an unique layer of aroma and flavor.