Chickpeas, both Kabuli and Desi, thrive in India's diverse climates. Kabuli, with its creamy texture, stars in dishes like chana masala, while Desi, is perfect for traditional Indian snacks and stews.
Arhar, or Tur dal, holds a cherished spot in Indian cuisine, featuring
prominently in dal tadka and sambar. Its nutty flavor and quick cooking time make it a household
favorite across the country.
Masoor dal, with its vibrant red hue, is a staple in Indian kitchens.
Whether in a simple dal preparation or a spicy lentil curry, masoor lends a comforting,
nutritious touch to meals.
Moong beans, or green gram, are prized for their versatility and health benefits. From sprouts to dal and desserts, moong finds its way into a myriad of dishes, adding a hearty, nutritious element.
Urad dal, also known as black gram, adds richness and creaminess to
classic dishes like dal makhani and vadas. Its earthy flavor and high protein content make it a
beloved ingredient in Indian cooking.
Lobia, or black-eyed peas, feature in hearty stews, salads, and curries across India. With their creamy texture and mild flavor, lobia dishes are both comforting and nutritious.
Rajma, or kidney beans, star in the beloved North Indian dish, rajma masala. With its creamy texture and ability to absorb flavors, rajma adds a comforting richness to curries and stews.