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. |
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Cooking Method & Health Benefits
| Mung dal whole or mung beans are a popular ingredient in Indian cuisine and are known for their health benefits due to their high protein content. The cooking method of mung dal whole involves first rinsing the beans thoroughly, then soaking them in water for several hours or overnight. Once soaked, the beans are rinsed again and added to a pot with fresh water. They should be cooked on low heat until they become tender but not mushy, which usually takes 30-40 minutes depending on the quantity being prepared. Some chefs also add spices such as turmeric, cumin, and coriander during the cooking process, which enhances both flavor and nutritional value. Mung dal can be enjoyed by itself as a side dish or served with rice or roti for a complete meal. | Mung dal whole, also known as green mung beans, is a highly nutritious food that offers numerous health benefits. Studies have shown that it is an excellent source of plant-based protein, fiber, and micronutrients such as potassium, iron, and magnesium. Its high fiber content helps to regulate blood sugar levels and promotes regular bowel movements while its rich mineral composition supports bone and muscle health. Mung dal whole also contains antioxidants that help to reduce the risk of chronic diseases such as heart disease and cancer. Additionally, it is low in calories and fat which makes it a great addition to any weight loss or weight management program. Regular consumption of mung dal whole has been linked to improved digestion, better immunity, healthier skin and hair, and higher energy levels. Overall, incorporating mung dal whole into your diet can significantly improve your overall health and well-being. |
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Brown Chick Peas / Kala Chana
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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
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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. |
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. |