black eyed beans Other names: – Black-eyed pea, Cowpea, Crowder pea, Lobhia, Lombia, Black-eye bean

Black Eye Beans have a distinctive savory flavor with a ‘dry’ yet creamy texture and are a staple base for many Indian curries. Like most beans, black-eyed beans are high-fiber, high-potassium, low-sodium foods that help lower blood pressure.

Chana Dal

Other Names: – Bengal Gram, Kadale Bele, Kadalai Paruppu

It is an important lentil in Indian cuisine as it is very tasty, robust and versatile. It resembles the yellow split pea in color and size, although it is smaller and sweeter, with a nutty flavor. Chana Dal is often paired with sweeter vegetables, such as pumpkin and zucchini.

chickpeas Other Names:- Chickpea, Chickpea, White Chickpea, Ceci Bean, Cici Bean, Egyptian Pea, Kabuli channa, Kabli chana, Kabli channa, Chole

Chickpeas are pale and light brown in color and are used whole. When cooked, they have a firm but tender texture and add good color and nutty flavor to dishes. They can be used in stews, soups, and salads, as well as curry recipes. In North India, they often become the popular Chola/Channa masala (cold) dish.

Good source of protein, manganese, dietary fiber, copper, phosphorus and iron. Eating chickpeas can lower “bad” cholesterol, give you energy, stabilize blood sugar, and provide antioxidant effects.

pigeon peas Other Names:- Pigeon Pea, Gunga Pea, Congo Pea, Angola Pea, Eyeless Pea, Red Gram, Toor, Gunds Pea, Arhur

Toor Dal

Toor dal is the most widely used dal in India. This ocher-colored split pea has a slightly sweet, nutty flavor. It can be used in dhals and is a main ingredient in traditional South Indian sambar and rasam soup.

mung bean

Whole Mung Beans / Moong Beans are small, yellowish-green beans. Whole beans are quite different from split beans: they have a stronger flavor and are rarely interchangeable. In India, they are cooked with a variety of spices and other vegetables to make delicious dhals and curries. They are particularly easy to digest and take seasonings and spices well.

Split Mung Dal Mung Dal (Moong) Helmet

Other Names:- Dhuli Moong, Payatham Paruppu

These are yellow lenses that have been chipped (skinless) and split. They are particularly easy to digest and absorb seasonings and spices well, which is why they are often made into spicy dhals.

red chowri Other Names: Red Beans, Aduki Beans

Large variety of lentils, but now popular in the west. It goes very well with Pumpkin, Squash or also alone.

Red beans

Other Names:- Rajma

Soak overnight and drain. Using fresh water, the beans should be quickly boiled for 15 minutes in a pressure cooker, then drained of all the water (important water will be toxic). Add freshly boiled water, cover and simmer for 30 minutes until tender.

red lentils Other Names:- Masoor Dal

Red lentils have a delicate nutty flavor and are used to make soups, stews and pasta sauces, as well as delicious spicy dhals.

integer urid Split Urid Dal Urid Dal Helmet (Urad Dal) Other Names:- Urid Dal, Urad Dal, Ulutham Paruppu, Black Lentils

Urid dal have been split and skinned. A common and popular vegetable, they are widely used throughout India to make dhal or soups. Urid dal, along with rice, are used to make dosas, the crispy South Indian pancakes, and also to make Poppadums. In South India, Urid dal is used as a condiment with mustard seeds for curries.

TIPS:-

1. Legumes and beans are agricultural products and although they are machine cleaned, they must be carefully examined and washed thoroughly before use.
2. To avoid indigestion, excess bloating, and upset stomach, use a generous amount of garlic when cooking lentils.
3. Chew properly and don’t rush any food, especially lentils.