Black Gram:
“Black grams, also known as urad dal or black lentils, are small legumes prized for their rich flavor and nutritional value. Commonly used in Indian cuisine, black grams are versatile and packed with protein, fiber, vitamins, and minerals. They are often used to make delicious dals, curries, and savory snacks.”
Soya Beans:
“Soya beans, also known as soybeans, are versatile legumes widely cultivated for their protein-rich seeds. Used in various forms like tofu, soy milk, and tempeh, they are a staple in vegetarian diets. Soya beans are packed with protein, fiber, vitamins, and minerals, offering numerous health benefits.”
Mung Beans:
"Mung beans, also called green gram or moong dal, are small, green legumes widely cultivated in Asia. Known for their versatility and nutritional richness, they are a staple in many cuisines, offering high protein, fiber, vitamins, and minerals."
Chickpeas / Kabuli Chana:
"Chickpeas, also known as garbanzo beans, are nutritious legumes prized for their nutty flavor and versatility in cooking. Commonly used in Mediterranean, Middle Eastern, and Indian cuisines, chickpeas are rich in protein, fiber, vitamins, and minerals, making them a popular choice for healthy eating."
Tur Dal / Pigeon Peas:
“Tur dal, also known as pigeon peas, is a popular legume cultivated in tropical regions. With its mild flavor and high nutritional value, tur dal is a staple in Indian cuisine, used in a variety of dishes such as dals, curries, and soups. It is rich in protein, fiber, vitamins, and minerals, making it a nutritious addition to any meal.”