Pulses & Beans

Pulses

Chana Dal

 

Chana dal is produced by removing the outer layer of kala chana (black chickpeas) and then splitting the kernel

Botanical Name Cicer arietinum
Family Fabaceae
Part Used Seed
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Green Mung

 

They are an all natural plant based protein that are low in calories, low in fat, high in fiber and high in protein. They are small, ovoid in shape, and green in colour

Botanical Name Vigna radiata (L.)
Family Fabaceae
Part Used Seed
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Urad Dal Gota

 

Urad dal gota is without a split. White Urad Dal is a whole or split urad with its skin removed. These lentils are creamy white in color and have a milder flavor. It is very nutritious and rich in protein

Botanical Name Vigna Mungo
Family Fabaceae
Part Used Seed
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Red Masoor

 

Masoor Dal is a classic Indian red lentil soup. Lentils are a great source of protein, fiber, B vitamins, iron and zinc.It is a bushy annual plant of the legume family,grown for its lens shaped seeds

Botanical Name Lens Cullinaires
Family Leguminosae
Part Used Seed
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Mung Dal

 

Yellow moong dal refers to moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. It is a good source of protein and dietary fibre.

Botanical Name Phaseolus Aureus
Family Fabaceae
Part Used Grains
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Chick Peas

 

The chickpea or chick pea is a legume of the family Fabaceae, subfamily Faboideae. Its seeds are high in protein. It is one of the earliest cultivated legumes

Botanical Name Cicer arietinum L.
Family Fabaceae
Part Used Grains
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Black Lentil

 

Black lentils is usually the whole urad bean. It is a bean grown in the Indian subcontinent. While the urad bean was originally placed in Phaseolus, it has since been transferred to Vigna.

Botanical Name Vigna mungo
Family Fabaceae
Part Used Grains
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Chick Peas(Black)

 

These beans are smaller and darker than garbanzo beans grown in more temperate regions. Also known as Bengal gram in India. Its seeds are high in protein.

Botanical Name Cicer arietinum L.
Family Fabaceae
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Crimson

 

Botanical Name Cicer arietinum L.
Family Fabaceae
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Urad Dal Chilka

 

Urad Dal with Skin (Split Black Gram) has black skin while inside is creamy white rich in protein and iron content has a stron flavor.

Botanical Name Vigna mungo
Family Fabaceae
Part Used Grains
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Toor Lemon

 

Toor Dal is also yellow pigeon peas.They are peeled, the splitting process also removes the dull colored outer skin of the pea.

Botanical Name Cajanus indicus
Family Fabaceae
Part Used Grains
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Toor Dal

 

Toor dal is a dried pulse (lentil, pea or various types of bean) which has been split. Dal is a ready source of proteins for a balanced diet containing no meat.

Botanical Name Cajanus cajan
Family Fabaceae
Part Used Grains
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Urad Dal Split

 

Split urad dal retains the skin and also has a strong flavour. Skinned and split urad dal is creamy white and somewhat bland

Botanical Name Cicer arietinum L
Family Fabaceae
Parts Used Grains
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Laird Lentils

 

The lentil is an edible pulse. It is a bushy annual plant of the legume family, known for its lens-shaped seeds. The seeds grow in pods, usually with two seeds in each

Botanical Name Lens culinaris
Family Fabaceae
Parts Used Grains
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Beans

Broad Beans

 

The name "broad bean" is used for the large-seeded cultivars grown for human food. It is also a good source of dietary fiber, protein, phosphorus, copper and manganese, and a very good source of folate.

Botanical Name Vicia faba L
Family Fabaceae
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Black Kidney Beans

 

The black turtle bean are kidney shaped and has small, shiny black seeds. It is especially popular in Latin American cuisine. And are especially good in simmered dishes

Botanical Name Phaseolus vulgaris
Family Fabaceae
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Light Kidney Beans

 

Light red kidney beans have lighter red hue, softer skins, but are of similar sizes. These beans are legumes (dry fruit), members of the common bean family

Botanical Name Phaseolus vulgaris
Family Fabaceae
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Purple Kidney Beans

 

The pods are about six to seven inches long with kidney-type beans that are a deep maroonish-purple color, large and meaty.

Botanical Name Phaseolus vulgaris
Family Fabaceae
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White Kidney Beans

 

White kidney beans are particularly popular in the United Kingdom and the United States. These are the most abundant plant-based source of phosphatidylserine known.

Botanical Name Phaseolus vulgaris
Family Fabaceae
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Red Kidney Beans

 

Red kidney beans can be confused with other beans that are red, such as adzuki beans. Also known as common kidney bean, Rajma in India

Botanical Name Phaseolus vulgaris
Family Fabaceae
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Black Eye Beans

 

The black-eyed pea or black-eyed bean, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean. it is pale-colored with a prominent black spot

Botanical Name Phaseolus vulgaris
Family Fabaceae
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Small Kidney Beans

 

Small red beans are similar to red kidney beans, except that they are smaller in size, and, in our opinion, their flavor is slightly different.

Botanical Name Phaseolus vulgaris
Family Fabaceae
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Yellow Kidney Beans

 

Yellow kidney beans are small, oval, yellow beans about 1/2 in (1 cm) long with a thin skin. They have a creamy texture when cooked.

Botanical Name Phaseolus vulgaris
Family Fabaceae
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Cow Beans

 

Cowpeas are one of the most important food legume crops in the semiarid tropics. Cowpeas provide a rich source of proteins and calories, as well as minerals and vitamins.

Botanical Name Vigna unguiculata
Family Fabaceae
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Dark Red Beans

 

Dark red beans are also rich in iron and protein, making them a great meat substitute for vegetarians. These can be confused with other beans that are red, such as adzuki beans

Botanical Name Phaseolus vulgaris
Family Fabaceae
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Fava Beans

 

With their rich, meaty flavor, Fava Beans are the true stars of the legume family. They’re also high in protein, iron, and fiber, and are good sources of vitamin C, vitamin A, and potassium

Botanical Name Vicia faba L.
Family Fabaceae
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Green Peas

 

The green pea is most commonly the small spherical seed or the seed-pod of the pod fruit. A pea is a most commonly green, occasionally golden yellow, or infrequently purple, widely grown as a cool season vegetable crop

Botanical Name Pisum sativum
Family Fabaceae
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Soyabean

 

The soybean in North America, also called the soya bean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses

Botanical Name Glycine max
Family Fabaceae
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