Horse Beans

Discover the robustness and nutrient richness of horse beans, commonly known as fava beans, a pulse celebrated for its hearty texture and distinct flavor. These beans offer a culinary delight and a myriad of health benefits.

Key Attributes:

• Hearty Texture: Horse beans present a hearty and slightly buttery texture, making them ideal for various culinary preparations. Their large, flat shape signifies their readiness for use in a range of dishes.

• Distinctive Flavor: With a slightly nutty and earthy taste, fava beans provide a unique flavor profile. They hold their taste well when incorporated into different recipes, lending depth to dishes.

• Nutrient-Dense: Laden with protein, fiber, vitamins (such as Vitamin K and Vitamin B6), and minerals (including iron and magnesium), fava beans offer a wealth of nutrients that support overall health.

Benefits:

• Nutritional Powerhouse: Incorporate fava beans for their nutritional value. They offer a protein and fiber boost, contributing to muscle health, aiding digestion, and providing essential nutrients.

• Flavor Enhancer: Embrace the distinctive taste of fava beans that enriches dishes. Their nutty undertones complement various flavors, making them a versatile ingredient in culinary creations.

• Culinary Versatility: From salads to stews, dips to purees, fava beans seamlessly integrate into diverse recipes. Their texture and flavor add richness to culinary traditions worldwide.

Indulge in the hearty texture and nutritional bounty of horse beans, a pulse that not only elevates the taste of dishes but also contributes to a healthier, more flavorful dining experience. Experience the essence of robustness, taste, and culinary versatility with these flavorful beans.

Urad Daal /Black Lentil

Urad Dal, also known as Black Lentil, is a type of pulse widely used in Indian cuisine and across various cultures. Here's an overview:

Key Attributes of Urad Dal / Black Lentil:

1. Color and Appearance: Urad dal is small, black, and has a shiny outer skin. When split, it becomes white or cream-colored inside.

2. Nutritional Profile: It is a rich source of protein, dietary fiber, and various vitamins and minerals like iron, magnesium, potassium, and folate.

3. Culinary Versatility: Urad dal is used in various dishes, both whole and split. Whole urad dal is commonly used in soups, stews, and curries, while split urad dal, known as white urad dal or urad dal chilka, is often used in making dals, idli, dosa, and vadas after being ground into flour or batter.

4. Texture and Flavor: When cooked, urad dal has a creamy texture and a nutty, earthy flavor, adding depth to dishes.

5. Digestibility: It is relatively easy to digest and is often recommended for its health benefits.

6. Cultural Significance: Urad dal is an integral part of Indian cuisine and is used in dishes like Dal Makhani, a popular creamy lentil curry, and various regional recipes.

7. Health Benefits: Due to its rich nutrient content, urad dal is believed to aid in boosting energy levels, improving digestion, and supporting overall health.

Urad dal, whether whole or split, is a versatile pulse that's appreciated for its nutritional content, culinary adaptability, and contribution to various flavorful dishes in Indian cuisine and beyond.v

Toor Dal/ Pigeon Pea

Toor Dal, also known as Pigeon Pea, is a type of pulse widely consumed in various parts of India and other regions worldwide. Here's an overview of Toor Dal:

Key Attributes of Toor Dal / Pigeon Pea:

1. Appearance: Toor dal is yellowish-orange in color and has a rounded shape. It's commonly available split, with a small, oval shape and a noticeable ridge running down one side.

2. Nutritional Profile: It's a rich source of protein, dietary fiber, and various essential nutrients such as vitamins (like Vitamin B complex), minerals (including potassium, phosphorus, and calcium), and antioxidants.

3. Culinary Versatility: Toor dal is extensively used in Indian cooking, especially in preparing dals, soups, stews, and curries. It's a staple ingredient in dishes like Sambar and Rasam and is also utilized in lentil-based snacks and savory preparations.

4. Texture and Flavor: When cooked, Toor Dal becomes soft and has a mild, nutty flavor, which adds depth and richness to dishes.

5. Digestibility: It's relatively easy to digest and is often a preferred choice in diets due to its nutritional value and digestibility.

6. Cultural Importance: Toor Dal holds cultural significance in Indian cuisine and is a fundamental part of everyday meals, especially in South Indian, Maharashtrian, and Gujarati cuisines.

7. Health Benefits: Its nutrient content contributes to overall health, providing energy, aiding digestion, and supporting various bodily functions.

Toor Dal, with its nutritional richness, culinary versatility, and cultural importance, stands as a significant pulse in Indian cooking and is valued for its taste, nutritional benefits, and ease of preparation in various culinary creations.

Sesame Seed White

White sesame seeds, like their black counterparts, are not classified as pulses. They belong to the category of seeds and are commonly used in various culinary applications worldwide.

Key Attributes of White Sesame Seeds:

1. Appearance: White sesame seeds are small, flat, and have a pale ivory or off-white color. They are slightly smaller than black sesame seeds.

2. Culinary Usage: White sesame seeds are widely used in cooking, especially in Asian, Middle Eastern, and Mediterranean cuisines. They have a nutty flavor and are commonly used as a topping, garnish, or ingredient in dishes, salads, bread, pastries, confectionery items, and sauces like tahini.

3. Nutritional Profile: These seeds are a good source of healthy fats, protein, dietary fiber, vitamins (such as Vitamin B, E), minerals (including calcium, iron, magnesium), and antioxidants. They offer various health benefits, including supporting heart health and providing essential nutrients.

4. Health Benefits: White sesame seeds are believed to have numerous health benefits, such as supporting bone health due to their calcium content, aiding digestion, and potentially contributing to skin and hair health.

5. Culinary Applications: They are used in various savory and sweet dishes as a topping, as well as in the preparation of sauces, dips (like hummus), dressings, and various baked goods.

White sesame seeds, valued for their flavor, nutritional richness, and culinary versatility, are a popular ingredient in a wide array of dishes across different cuisines and culinary traditions.

Hulled Sesame Seed

Hulled sesame seeds, also known as shelled sesame seeds, are sesame seeds from which the outer husk or shell has been removed. Like white and black sesame seeds, hulled sesame seeds belong to the seed category rather than pulses.

Key Attributes of Hulled Sesame Seeds:

1. Appearance: Hulled sesame seeds are small, flat, and typically have an off-white or creamy color due to the removal of the outer husk.

2. Culinary Usage: Hulled sesame seeds are widely used in culinary applications, particularly in baking, cooking, and as a topping or garnish in various dishes. They have a nutty flavor and are commonly used in bread, pastries, salads, sauces (like tahini), and confectionery items.

3. Nutritional Profile: These seeds are a good source of healthy fats, protein, dietary fiber, vitamins (such as Vitamin B, E), minerals (including calcium, iron, magnesium), and antioxidants. They offer similar health benefits as other sesame seeds, supporting heart health and providing essential nutrients.

4. Health Benefits: Hulled sesame seeds are believed to offer various health benefits, including supporting bone health due to their calcium content, aiding digestion, and potentially contributing to skin and hair health.

5. Culinary Applications: Due to their mild flavor and versatile nature, hulled sesame seeds are used in a wide range of dishes, including both savory and sweet recipes. They are often used as a topping or ingredient in cooking and baking.

Hulled sesame seeds, with their nutritional richness, mild flavor, and versatility in culinary applications, are a commonly used ingredient in a diverse array of cuisines and culinary creations globally.

Kabuli Chana

Kabuli Chana, also known as Kabuli chickpeas or white chickpeas, is a type of chickpea characterized by its larger size, pale color, and smooth coat compared to other chickpea varieties. Here's an overview:

Key Attributes of Kabuli Chana:

1. Appearance: Kabuli Chana is larger and creamier in color compared to Desi chickpeas. They have a smoother coat and a rounded shape.

2. Nutritional Profile: Similar to other chickpeas, Kabuli Chana is a good source of protein, dietary fiber, carbohydrates, vitamins (such as folate and vitamin C), minerals (including iron, potassium, and magnesium), and antioxidants.

3. Culinary Versatility: These chickpeas are widely used in various cuisines, especially in Mediterranean, Middle Eastern, and Indian dishes. They're used in recipes like hummus, salads, stews, curries, and are a key ingredient in making falafel.

4. Texture and Flavor: When cooked, Kabuli Chana retains a slightly firm texture, and its flavor is nutty and mildly earthy. It pairs well with various spices and ingredients in diverse dishes.

5. Versatile Usage: Kabuli Chana can be boiled, roasted, sprouted, or ground into flour (besan). They're also popularly used in savory snacks and as a protein-rich addition to salads.

6. Digestibility: Due to their balanced nutritional content, Kabuli Chana is considered easily digestible and offers numerous health benefits.

7. Cultural Significance: Kabuli Chana holds cultural importance in various cuisines globally and is an integral part of many traditional dishes and recipes.

Health Benefits: These chickpeas contribute to overall health by promoting heart health, aiding digestion, supporting weight management, and providing essential nutrients.

Kabuli Chana, with its larger size, smooth coat, and nutritional richness, is a widely appreciated and versatile pulse in global cuisines, adding both taste and nutritional value to a variety of culinary creations.

Moong Daal

Yellow Moong Dal refers to the split and dehusked version of whole green Moong Beans. Here are the key attributes of Yellow Moong Dal:

1. Appearance: Yellow Moong Dal is pale yellow in color and comes in split and dehusked form, which cooks relatively quickly compared to whole beans.

2. Nutritional Profile: It's a good source of plant-based protein, dietary fiber, vitamins (such as Vitamin B complex and Vitamin C), minerals (like potassium, magnesium, and iron), and antioxidants. It's relatively low in fat and easily digestible.

3. Culinary Versatility: Yellow Moong Dal is versatile and used in various cuisines, especially in Indian cooking. It's used to make dal, soups, curries, and a variety of dishes like Khichdi, Pesarattu (dosa), and desserts like Moong Dal Halwa.

4. Texture and Flavor: When cooked, Yellow Moong Dal has a creamy and smooth texture. It has a mild, nutty flavor that blends well with various spices and ingredients.

5. Quick Cooking: Compared to some other lentils, Yellow Moong Dal cooks relatively fast due to being split and dehusked, making it convenient for quick meal preparations.

6. Health Benefits: Yellow Moong Dal offers health benefits including aiding in digestion, providing essential nutrients, supporting weight management, and being a good source of vegetarian protein.

Yellow Moong Dal, with its nutritional richness, quick cooking nature, and culinary adaptability, is a popular ingredient in Indian cuisine and is appreciated for both its taste and health benefits in a variety of dishes.

Cumin Seed Fully Sortex

Cumin seeds, though often used in cooking and mistaken for a pulse, are not classified as pulses. Instead, they are a type of spice and belong to the category of seeds.

Key Attributes of Cumin Seeds:

1. Appearance: Cumin seeds are small, elongated, and have a distinctive oblong shape with ridges. They are either brown or black in color.

2. Culinary Usage: Cumin seeds are a vital ingredient in many cuisines worldwide, including Indian, Middle Eastern, Mexican, and Mediterranean. They are used as a spice to add a warm, earthy, and slightly nutty flavor to dishes. Cumin seeds are often dry-roasted or tempered in oil to release their aromatic oils and enhance their flavor.

3. Nutritional Profile: While small in size, cumin seeds are rich in antioxidants, vitamins, and minerals like iron, manganese, and calcium. They are also known for their potential digestive benefits.

4. Health Benefits: Cumin seeds are believed to have several health benefits, including aiding digestion, improving blood sugar control, and containing anti-inflammatory properties.

5. Varieties: Cumin seeds can be found as whole seeds or ground into a powder. The whole seeds retain their flavor and aroma for longer periods compared to the ground form.

6. Culinary Applications: They are used in a variety of dishes such as curries, soups, stews, spice blends (like garam masala), bread, and even in some beverages for their distinctive flavor.

While not a pulse, cumin seeds are an essential spice in many cuisines and dishes, offering both flavor enhancement and potential health benefits.

Sesame Seed Black

Sesame seeds, including black sesame seeds, are not classified as pulses. Instead, they are oilseeds and belong to the category of seeds.

Key Attributes of Black Sesame Seeds:

1. Appearance: Black sesame seeds are small, flat, and have a deep black color. They are slightly larger than white sesame seeds.

2. Culinary Usage: Black sesame seeds are used in various culinary applications worldwide, especially in Asian and Middle Eastern cuisines. They have a rich, nutty flavor and are commonly used as a topping in dishes, baked goods, and confectionery items. Additionally, sesame oil is extracted from these seeds and is widely used in cooking.

3. Nutritional Profile: These seeds are a good source of healthy fats, protein, dietary fiber, vitamins (such as Vitamin B, E), minerals (including calcium, iron, magnesium), and antioxidants. They offer various health benefits, including supporting heart health and providing essential nutrients.

4. Health Benefits: Black sesame seeds are believed to have numerous health benefits, such as promoting bone health due to their calcium content, aiding digestion, and potentially supporting skin and hair health.

5. Culinary Applications: They are used in various dishes such as salads, stir-fries, sushi, baked goods, desserts (like halva), and as a seasoning in Asian cuisine.

While not classified as pulses, black sesame seeds are a valuable ingredient in culinary creations due to their unique flavor, nutritional richness, and versatility in various dishes and cuisines.

Green Moong

Green Moong, also known as Green Gram or Mung Beans, is a type of pulse commonly used in various cuisines, especially in Asian cooking. Here's an overview:

Key Attributes of Green Moong:

1. Appearance: Green Moong is small, oval-shaped, and green in color when whole. When split and dehusked, it becomes yellow and is known as yellow Moong Dal.

2. Nutritional Profile: It's a good source of plant-based protein, dietary fiber, vitamins (such as Vitamin B complex and Vitamin C), minerals (like potassium, magnesium, and iron), and antioxidants. It's low in fat and relatively easy to digest.

3. Culinary Versatility: Green Moong is used in various dishes such as soups, stews, curries, salads, and stir-fries. It's commonly used in Indian cuisine for making dals, sprouts, savory snacks, and sweet dishes.

4. Texture and Flavor: When cooked, Green Moong has a tender texture and a mild, earthy flavor. It pairs well with various spices and ingredients in diverse dishes.

5. Health Benefits: It's considered highly nutritious, aiding digestion, supporting weight management, and providing essential nutrients necessary for overall well-being.

6. Sprouting: Green Moong beans are often sprouted, which enhances their nutritional value, making them a popular addition to salads and healthy snacks.

7. Cultural Significance: Green Moong holds cultural importance in Asian cuisine, especially in Indian, Chinese, and Southeast Asian cooking, featuring prominently in various traditional dishes.

Green Moong, with its nutritional richness, culinary adaptability, and health benefits, is a valued pulse in multiple cuisines, providing both taste and nutritional value in a variety of culinary creations.

Masoor Daal

Masoor Dal, also known as Red Lentils, is a type of pulse commonly used in Indian cuisine and other culinary traditions. Here's an overview:

Key Attributes of Masoor Dal:

1. Appearance: Masoor Dal is salmon pink or reddish-orange in color when whole. When split and dehusked, it becomes orange-red and cooks relatively quickly compared to other lentils.

2. Nutritional Profile: It's a good source of plant-based protein, dietary fiber, vitamins (such as Vitamin B complex), minerals (including iron, potassium, and magnesium), and antioxidants.

3. Culinary Usage: Masoor Dal is versatile and used in various dishes like soups, stews, curries, and dals. It's commonly used in Indian cuisine and is a key ingredient in dishes like Masoor Dal Tadka or Masoor Dal Curry.

4. Texture and Flavor: When cooked, Masoor Dal has a soft texture and a mildly earthy flavor. It easily absorbs flavors and spices used in cooking.

5. Quick Cooking: Due to its smaller size and split nature, Masoor Dal cooks relatively fast compared to some other lentils, making it convenient for quick meal preparations.

6. Health Benefits: Masoor Dal provides numerous health benefits, including being a good source of protein, aiding digestion, supporting heart health, and providing essential nutrients.

7. Cultural Significance: It holds cultural importance in Indian cuisine and is a staple ingredient in many regional and traditional recipes.

Masoor Dal, with its nutritional richness, quick cooking nature, and culinary adaptability, is a popular ingredient in Indian cooking and is appreciated for both its taste and health benefits in various dishes.

Chhna Desi/ Cheakpea

Chhna Desi," also known as Chickpea or Garbanzo beans, is a highly versatile pulse used in various cuisines worldwide. Here's an overview:

Key Attributes of Chhna Desi / Chickpea:

1. Two Varieties: Chickpeas come in two main varieties: Desi and Kabuli. Desi chickpeas are smaller, darker, and have a rough coat compared to Kabuli chickpeas, which are larger, lighter in color, and have a smoother coat.

2. Nutritional Profile: They are a good source of protein, dietary fiber, complex carbohydrates, vitamins (such as folate and vitamin C), minerals (including iron, potassium, and magnesium), and antioxidants.

3. Culinary Versatility: Chickpeas are incredibly versatile and are used in various dishes like hummus, salads, soups, stews, curries, and as a key ingredient in making falafel. They can be boiled, roasted, or ground into flour (besan) for cooking or baking.

4. Texture and Flavor: When cooked, chickpeas have a nutty flavor and a slightly firm texture, making them suitable for both savory and sweet dishes.

5. Digestibility: With their balanced nutritional content, chickpeas are considered highly digestible and offer various health benefits.

6. Cultural Importance: Chickpeas hold cultural significance in Mediterranean, Middle Eastern, Indian, and other cuisines globally. They are an essential part of many traditional dishes.

7. Health Benefits: They contribute to heart health, aid in weight management, support digestion, and provide essential nutrients necessary for overall well-being.

Chhna Desi or Chickpeas, with their nutritional richness, culinary adaptability, and cultural significance, are a highly valued pulse in global cuisines, providing both taste and nutritional benefits to a wide array of dishes.

Black Whole Urad

Black Whole Urad, also known as Whole Black Gram or Sabut Urad, is a type of lentil widely used in Indian cuisine. Here are its key attributes:

Key Attributes of Black Whole Urad:

1. Appearance: Black Whole Urad is small, black, and oval-shaped with a thick black skin. It is whole and not split like other varieties of lentils.

2. Nutritional Profile: It is a good source of protein, dietary fiber, vitamins (especially Vitamin B complex), minerals (such as iron, calcium, magnesium), and antioxidants.

3. Culinary Usage: Black Whole Urad is used in various Indian dishes, especially in Punjabi cuisine. It's a primary ingredient in dishes like Dal Makhani, where it's slow-cooked to achieve a creamy texture and rich flavor. It's also used in soups, stews, and traditional Indian recipes.

4. Texture and Flavor: When cooked, Black Whole Urad becomes soft with a creamy texture and has a distinct nutty flavor.

5. Preparation: Due to its tough outer skin, it may require soaking and longer cooking times compared to other lentils. It's often soaked before cooking to reduce cooking time and improve texture.

6. Health Benefits: Black Whole Urad offers various health benefits, including being a good source of plant-based protein, aiding digestion, and providing essential nutrients.

7. Cultural Significance: It holds cultural importance in Indian cuisine and is an essential ingredient in various regional and traditional dishes.

Black Whole Urad, with its rich flavor, nutritional content, and versatility in Indian cuisine, is valued for its taste and contribution to a range of dishes, especially in North Indian culinary traditions.