Black Gram, also known as "Urad Dal," are pulses that, although commonly called lentils, are actually related to cowpeas and mung beans. They originated in India, where they are still an important culinary ingredient, used in popular dishes such as dal makhani, dosa and papadum.
This is a mixture of Moong Dal, Urad Dal, Chana Dal, Toor Dal, and Masoor Dal. From this combination of pulses, dal can be cooked by adding various spices and herbs in it. It is usually served with Roti, Rice and Parantha.
Rajma is also known as Red Kidney Beans. Rajma Chawal the popular indian dish is prepared from it. This bean is high in magnesium leading towards muscle, blood vessels and nerve relaxation. Rajma is very nutritious and makes the meal a delightful experience.
Toor Dal is a popular legume in Indian cuisine and is also known as toovar dal, arhar dal, split yellow peas and also as split pigeon peas. The different regions of India use this dal to make a variety of traditional and tasty dishes. Toovar Dal is yellow in colour and the grains are a little smaller than those of chana dal. It has a mild nutty flavour.
Kabuli Chana also known as chick peas or Garbanzo beans is a nutritious legume and is used to make a variety of delicacies such as the Punjabi chole or a health dip like hummus. Kabuli chana is an excellent source of nutrients such as phosphorus, iron, copper and proteins. The high fiber content in this dal helps cure stomach disorders and constipation.
Pink Masur Dal is processed from black masur lentils from which the skin is removed and the grains are then split. Malka Masur dal is popularly used in Indian cuisine because of its high nutritional value, its flavour and ease in cooking. This lentil is extremely rich in soluble fibers and lowers blood cholesterol levels and also reduces the risk of strokes and other heart problems.
Green Gram, commonly known as Moong, is a very healthy pulse to consume. The entire moong gram is green in colour and can be cooked whole or even sprouted to enhance its nutritional content. Moong dal is also available in the split variety with the husk still on the dal. Yellow moong is the split variety and husk removed. Its one side is flat and the other rounded. This is faster to cook and easier to digest.
Turmeric Powder is most frequently used in the Indian Dishes as the main spice. It has a warm, bitter taste. The medicinal ground spice gives the food the right colour and aroma. It is processed in their purest form under excellent hygienic conditions.
