Brown Chick Peas / Kala Chana
| Brown chickpeas, also known as desi or kala chana, are a variety of legume native to the Indian subcontinent. Brown chickpeas have a nutty and earthy flavor and can be used in a variety of dishes ranging from curries to salads and even snacks. These chickpeas are known for their high protein content, making them an excellent source of nutrition for vegetarians and vegans. Additionally, they contain significant amounts of dietary fiber, which helps regulate digestion and reduce overall cholesterol levels. Brown chickpeas are easily available in food stores as well as online and can be purchased either dried or canned. Whether you are an experienced chef or experimenting with Indian cuisine for the first time, incorporating brown chickpeas in your diet is sure to provide ample health benefits while adding a flavorful twist to your meals. |
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Cooking Method & Health Benefits
| The cooking method of brown chickpeas involves a few essential steps to prepare them properly. The first and most crucial step is to soak the chickpeas in water overnight. This will help to breakdown the complex starches and facilitate cooking, resulting in tender chickpeas. Before cooking, rinse the soaked chickpeas thoroughly with clean water. Then, add them to a pot of boiling water with a little bit of salt and cook for about 1 hour until they become tender but not mushy. They can then be used in various recipes like salads, soups or curries. If you want a quicker method, using a pressure cooker can reduce the cooking time significantly without compromising its taste or texture. Properly cooked brown chickpeas have a creamy flavourful texture that makes an excellent addition to vegetarian dishes and other healthy meals that are high in proteins, fibre and nutrients. | Brown chickpeas, also known as desi chana or kala chana in some cultures, are a type of legume that is brimming with numerous health benefits. These small yet mighty beans are rich in protein, fiber, vitamins, and minerals such as manganese, copper, folate, and iron. As a result of their high fiber content, brown chickpeas have been shown to aid in digestion and promote regularity. They also have the ability to regulate blood sugar levels due to their low glycemic index and can reduce the risk of cardiovascular disease by lowering cholesterol levels in the bloodstream. Additionally, brown chickpeas contain plant compounds known as polyphenols which offer potent anti-inflammatory and antioxidant effects. These remarkable benefits make them an excellent addition to one’s diet for overall health and wellness. |
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Black eye beans / Lobia
| Black eye beans, scientifically known as Vigna unguiculata, are a type of legume that is widely cultivated and consumed in various parts of the world. These beans are an excellent source of plant-based proteins, dietary fiber, and essential nutrients such as iron, potassium, and magnesium. They have been found to offer several health benefits including improved digestion, reduced risk of cardiovascular disease, lower blood sugar levels, and better weight management. Black eye beans are versatile and can be easily incorporated into a variety of dishes such as soups, stews, salads, curries and more. They are also popular in traditional African American cuisine where they are often used to prepare Hoppin' John - a dish made with black-eyed peas and rice which is considered a symbol of good luck when eaten on New Year's Day. Overall, black eye beans are a nutritious and delicious addition to any balanced diet. |
Chana Dal Split
| Chana Dal Split, also known as split lentils or yellow gram, is a popular pulse consumed widely in India and other South Asian countries. It is a rich source of protein and carbohydrates, making it an excellent dietary staple for vegans and vegetarians. The legume is made by splitting the chickpea into two halves, after removing its outer layer; this process allows the dal to be easily cooked and digested. Chana Dal Split contains vital nutrients such as folate, magnesium, iron, and potassium that contribute to growth and development of the body. Its high fiber content promotes digestive health by preventing constipation and reducing cholesterol levels in blood vessels. Chana Dal Split can be prepared in myriad ways, including steam-cooking with rice or veggies to create savoury dishes like Khichdi or Tadka Dal; it also adds texture to salads and soups. Overall, chana dal split is a flavourful ingredient with nutritional benefits that go beyond satisfying one's appetite. |
Green Peas
| Green peas, also known as garden peas, are a type of legume that is widely consumed around the world. They are an excellent source of plant-based protein, with one cup of cooked green peas containing 8 grams of protein and only 118 calories. Furthermore, green peas are loaded with essential vitamins and minerals such as vitamin C, vitamin K, vitamin A, potassium, iron, and folate. Dietary fiber makes up about one-third of the carbohydrate content in green peas which helps maintain healthy digestion and decrease the risk of heart disease. Additionally, they contain antioxidants like catechin and epicatechin which can help protect against chronic diseases such as diabetes and cancer. Green peas are versatile to cook with; they can be steamed or sautéed as a standalone side dish or incorporated into stews or salads for added flavor and nutritional benefits. |
Horse Gram
| Horse gram (Macrotyloma uniflorum) is a legume commonly cultivated in India, Southeast Asia, and tropical Africa. The plant has been used for centuries as a food and traditional medicine, owing to its high nutritional content and numerous health benefits. Horse gram seeds are a rich source of protein, dietary fiber, antioxidants, vitamins A and C, iron, calcium, and polyphenols. These compounds have been shown to improve digestion, reduce inflammation, regulate blood sugar levels, lower cholesterol levels, boost immunity and help in weight management. In addition to regular consumption of horse gram as whole seeds or flour in meals or snacks (such as dosas or soups), it can also be sprouted to enhance its nutrient density further. Given its impressive nutritional profile and therapeutic properties, horse gram is gaining increasing recognition as a functional food that can promote optimal health. |
Masoor dal Split
| Masoor dal split is a type of lentil that is commonly used in South Asian cooking. High in protein and fiber, it is a popular ingredient among both vegetarians and non-vegetarians for its nutritional value. The orange-y red lentils are split into halves to make them easier to cook, making it an ideal option for those looking for a quick and easy source of protein. Masoor dal has a mild taste that pairs well with various spices and vegetables, adding depth of flavor to any dish. Along with being delicious, studies also suggest that consuming masoor dal can improve gut health, lower blood sugar levels, and aid in weight loss. These benefits make masoor dal split an excellent addition to any healthy diet plan. |
Masoor dal whole
| Masoor dal whole, also known as whole brown lentils, are a type of pulse that is widely consumed in the Indian subcontinent. The dal is high in protein, fiber, and various essential minerals such as iron and potassium. It is also low in fat and calories, making it an ideal dietary choice for people looking to maintain a healthy diet. In addition to its nutritional value, masoor dal whole is also versatile in cooking and can be used to make a variety of dishes including soups, stews, curries, and salads. Furthermore, due to their long shelf life and easy availability both locally and internationally, masoor dal whole is the go-to option for households looking for an affordable source of plant-based protein. |
Mung Dal Split
| Mung dal split is a type of lentil that is commonly used in Indian cuisine due to its high protein and nutrient content. These small, oval-shaped legumes are split in half which makes them cook quickly and easily absorb the flavors of other ingredients. Mung dal split is also low in fat and rich in dietary fiber, making it an excellent choice for those looking to maintain a healthy diet. Additionally, this lentil is believed to have medicinal properties, particularly for aiding digestion and boosting immunity. Mung dal split can be used in a variety of dishes such as soups, stews, curries, or even salads. Its versatility and nutritional benefits make it a staple in many households across the Indian subcontinent. |
Mung Dal Whole
| Mung Dal Whole refers to the whole green gram lentils that have been dried and de-husked. It is a staple ingredient in Indian cuisine, commonly used in various dishes such as soups, stews, curries, and porridges. These small, round beans are nutritionally rich in protein, fiber, power-packed vitamins such as B-complex vitamins and minerals like iron, potassium and magnesium. They are also low in fat content which makes them excellent for those following a healthy diet or wishing to lose weight. The dal has a nutty flavor when roasted lightly and can be cooked with several different spices to create delicious flavors. They also cook quickly compared to other legumes making them easy to incorporate into meals daily. Overall mung dal whole is an excellent ingredient for anyone hoping to add more plant-based protein or general nutritional benefits into their meals without sacrificing taste or convenience. |
Red Kidney Beans
| Red kidney beans, scientifically known as Phaseolus vulgaris L., are a staple legume that belong to the Fabaceae family. These beans have a wide range of culinary uses and are a sought-after ingredient in various cuisines around the world. Red kidney beans are an excellent source of protein, dietary fiber, vitamins, and minerals. They contain high levels of resistant starch which has proven to be beneficial for weight management, blood sugar control, and gut health. Additionally, studies suggest that red kidney beans offer potential benefits in preventing chronic diseases such as cardiovascular disease and cancer due to their rich antioxidant content. However, it should be noted that these beans require proper cooking before consumption to avoid any toxicity issues related to phytohaemagglutinin – a naturally occurring toxin present in uncooked or undercooked legumes – making them an essential part of various international dishes such as chili con carne or rajma masala when properly cooked. |
Toor Dal
| Toor dal, also known as pigeon pea, is a popular legume in Indian cuisine. It is rich in protein and dietary fiber and is an excellent source of essential nutrients such as iron, potassium, and magnesium. Toor dal is often used to make dals or lentil soups, stews, and curries. In addition to its nutritional value, toor dal also offers many health benefits including improved digestion, prevention of anemia due to its high iron content, and lowering the risk of heart disease due to its fiber content. When cooking with toor dal, it is important to soak it for at least 30 minutes before cooking to reduce cooking time and improve digestibility. Proper storage in a cool and dry place can help preserve its quality for up to six months. Toor dal remains an integral part of the Indian diet that offers nutritional benefits while being deliciously flavorful. |
Urad Gota
| Urad Gota is a type of lentil commonly used in Indian cuisine. It is an excellent source of protein, carbs, dietary fiber, and various vital minerals like iron and zinc. Urad Gota is known for its unique texture, which makes it ideal to use in dishes such as idli, dosa, and vada. The lentil has a high nutritional value due to its rich composition of essential amino acids that are often lacking in many vegetarian-based meals. What’s more, the health benefits of urad gota are numerous - including aiding digestion, promoting skin health, lowering cholesterol levels and improving heart health. Urid dal provides essential nutrients that help maintain good overall health as well as providing energy to the body throughout the day-making it a great addition to any diet. |
Urad Split
| Urad split, also known as Urad daal, is a popular ingredient commonly used in Indian and South Asian cuisine. The term "split" refers to the fact that the lentil has been halved and stripped of its outer layer. This type of lentil is high in protein, fiber, and minerals such as iron and potassium. Its nutty flavor makes it an excellent base for dishes like dals, curries, and soups. Urad split can also be ground into flour to make dosas or idlis – traditional Indian flatbread and savory cakes respectively. Due to its nutritional value, urad split is often recommended for vegetarian and vegan diets. Overall, urad split plays a significant role in South Asian cooking due to its versatility and health benefits. |