Black Eye Beans Other Names: - Black-eyed pea, Cowpea, Crowder pea, Lobhia, Lombia, Black-eye bean
Like most beans, black-eyed beans are rich in fiber and high-potassium, low-eyed beans, low- sodium food they help reduce blood pressure.
Chana Dal
Other Names: - Bengal Gram, Kadale Bele, Kadalai Paruppu
It is an important lentil in Indian cooking as it is very tasty, robust and versatile. It resembles the yellow split pea in color and size, but it is smaller and sweeter, with a nutty flavor. Chana Dal is often combined with sweeter vegetables, such as Pumpkin and Zucchini.
Chick Peas Other Names: - Garbanzo bean, Garbanzo pea, White chickpea, Ceci bean, Cici bean, Egyptian pea, Kabuli channa, Kabli chana, Kabli channa, Chole
When cooked, they have a firm but tender texture and add good color and a nutty flavor to dishes. They can be used in stews, soups and salads as well as curry recipes. In North India they are often made into the popular Chola / Channa masala (chill) dish.
Good source of protein, manganese, dietary fiber, copper, phosphorus, and iron. Eating chickpea can lower "bad" cholesterol, give you energy, stabilize blood sugar, and providing antioxidant effects.
Pigeon Peas Other Names: - Pigeon pea, Gunga pea, Congo pea, Angola Pea, No-eye pea, Red gram, Toor, Gunds pea, Arhur
Toor Dal
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 Beans
Whole Mung Beans / Moong Beans are small, yellowish-green beans. The whole beans are quite different from the split ones: they have a stronger flavor and so are seldom interchangeable. They are cooked with a variety of spices and other vegetables to make delicious dhals and curries. They are especially easy to digest and take on seasonings and spices well.
Split Mung Dal Hulled Mung Dal (Moong)
Other Names: - Dhuli Moong, Payatham Paruppu
These are yellow lentils that are being hulled (without skin) and split. They are especially easy to digest and take on seasoning and spices well, so are often made into spicy dhals.
Red Chowri Other Names: - Red Cow Beans, Aduki Beans
Great lentil variety, but now popular in the west. It goes very well with Pumpkin, Squash or on it & # 39; s own as well.
Red Kidney Beans
Other Names: - Rajma
Add freshly boiled water, cover and simmer for 30-minutes until tender. With fresh water, beans must be beiled quickly for 15-minutes on pressure cooker then drain all water.
Red Lentils Other Names: - Masoor Dal
Red lentils have a delicate, nutty taste and are used to make soups, stews and pasta sauces, as well as delicious spicy dhals.
Urid Whole Split Urid Dal Hulled Urid Dal (Urad Dal) Other Names: - Urid Dal, Urad Dal, Ulutham Paruppu, Black lentils
Urid dal have been split and skinned. Urid dal, along with rice, are used to make dosas, the crisp pancakes of southern India and also to make Poppadums. In South India, Urid dal is used as a seasoning with mustard seeds for curries.
TIPS: -
- Pulses and beans are agricultural produce and it is cleaned, it should be examined carefully and washed thoroughly before use.
- To avoid indigestion, excess bloating and upset stomach use a generous amount of Garlic when cooking any Lentil.
- Chew properly and do not rush through with any food especially Lentils.
