Lentils & Beans

The black-eyed pea, black-eyed bean or goat pea, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean.They contain digestion-friendly fiber: Eat black-eyed peas and you get soluble fiber, which keeps blood sugar balanced and helps prevent type 2 diabetes.

Brown chori also known as adzuki beans, are small, oval, dark-reddish brown beans. They have a strong, unsually sweet flavor and creamy texture. They are often used in the place of mung beans or whole urad dal. Brown chori can also be added raw to salads.They’re packed with protein, fiber, folate, manganese, phosphorus, potassium, copper, magnesium, zinc, iron, thiamine, vitamin B6, riboflavin, niacin, calcium and more.

Aara Chana Dal are split chickpeas that have been split and skinned/polished. hana dal is high in fiber and helps to lower cholesterol. It also has a very low hypoglycemic index, which is important for those with diabetes. It is used for making lentil soup. It can served with Indian Tortilla and Rice.

The color of the beans depends on the variety. Red kidney beans have the dark red color, firm texture and glossy skin, making them the most common bean used in chilis, stews, soups and other dishes. Dark Red Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans.

Desi Val also known as Field beans, Lima beans, Dried beans, Fava Beans, or Butter Beans. Sometimes called ‘butter beans’ because of its starchy and buttery texture, vaal has a delicate flavour that complements a wide variety of dishes.The beans can be fried, causing the skin to split open, and then salted and/or spiced to produce a savoury, crunchy snack.

Green Vatana Whole is nothing but the dried green peas. It is used for making salads, Soup ,Dal or Sabji. Mostly it is served with Indian Tortilla, Rice and Bread.

Masoor Gota Daal is a special whole Red Lentil which is obtained by removing the greenish brown shell of Masoor Lentils. Masoor Gota is full of delicate, nutty flavor which wakes up the taste buds. … Its taste differs with the use of different types of spices.

Masoor Whole is an important part of the diet in many parts of the world, especially in the Indian subcontinent, which has a large vegetarian population. It is basically whole lentil without skin and is red in colour.With 26 per cent protein, these lentils have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp.

Moong Chilka Dal is also known as Green split moong or Split green moong beans or green grams. It is used for making Khichdi or Dal. It is split Moong Whole. It contains protin and good for health. It is easy to digest.

Moong Whole is the seed of Vigna radiate, which is native to India. The beans are small, ovoid in shape, and green in colour. Moong beans are used to make salads, soups, subzis, and other delicious dishes. The starch of moong beans is also extracted from them to make jellies and transparent/cellophane noodles.

Moth also known as Matki, Moth Beans, Turkish Gram. It is small drought-resistant annual trailing herb with small yellow flowers and deeply lobed leaves, grown especially in dry parts of South Asia for its tiny (3-4 mm) edible beans,hich range in color from light brown to dark reddish brown. It is used in to make curry, Paratha, Subzi.

Pinto beans have a beige background strewn with reddish brown splashes of color. They are like little painted canvases, à la Jackson Pollack; hence their name “pinto,” which in Spanish means “painted.” When cooked, their colored splotches disappear, and they become a beautiful pink color. It is used to make salad , curry and Beans with Vegetables.