|Dietary fiber||10.43 g|
Tur dal is one of the staple foods to add its importance in Indian cuisines. The flavour and taste of tur dal is unique and used to prepare dal fry or sambhar.
White kidney beans or Chithra Rajma is a part of north Indian cuisine. Used in curries, salads, rice dishes, with parathas and more.
Weight: 500 g
Green gram or Moong whole is an integral part of Indian diet. It is used as an ingredient in savoury as well in sweet dishes.
Red Rajma are dark red kidney beans which are known for their rich red colour. Used in curries, salads, rice dishes, with parathas and more.
Green gram or Moong Dal is an integral part of Indian diet. It is used as an ingredient in savoury as well in sweet dishes.
Kabuli Chana or white chickpeas is one of the oldest consumed crops. It can be tossed in salads, ground into flour or mashed into hummus.
Bengal gram is used to make channa dal, which is split and skin is removed. Used extensively in Indian cuisine as the base for recipes such as sambhar, soups, savouries and sweet dishes
Brown channa or Desi chickpeas is brown in colour and the most widely grown group cultivated in India. It is a versatile ingredient due to its nutty and creamy flavour.