Black eyed beans Other Names: – Black-eyed Pea, Cowpea, Crowder Pea, Lobhia, Lombia, Black-eyed Bean
Black Eye Beans have a distinctive salty taste with a ‘dry’ but creamy texture and are a staple base for many Indian curries. Like most beans, black-eyed beans are high in fiber and high in potassium and low in sodium that help lower blood pressure.
Chana dal
Other names: – Bengal Gram, Kadale Bele, Kadalai Paruppu
It is an important lentil in Indian cuisine as it is very tasty, robust and versatile. It resembles yellow split pea in color and size, although it is smaller and sweeter, with a nutty flavor. Chana Dal is often paired with sweeter vegetables, such as squash and zucchini.
Garbanzo beans Other names: – Chickpea, Chickpea, White Chickpea, Cela, Cici, Egyptian Pea, Kabuli channa, Kabli chana, Kabli channa, Chole
Chickpeas are pale and light brown in color and are used whole. When cooked, they have a firm but tender texture and add good color and nutty flavor to dishes. They can be used in stews, soups and salads, as well as in curry recipes. In North India, they are often made into the popular Chola / Channa masala (cold) dish.
Good source of protein, manganese, dietary fiber, copper, phosphorus, and iron. Eating chickpeas can lower “bad” cholesterol, give you energy, stabilize blood sugar, and provide antioxidant effects.
Green peas Other names: – Pigeon pea, Gunga pea, Congo pea, Angola pea, Eyeless pea, Red gram, Toor, Gunds pea, Arhur
Toor Dal
Toor dal is the most widely used dal in India. 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. Whole beans are quite different from parties – they have a stronger flavor and are therefore rarely interchangeable. In India, they are cooked with a variety of spices and other vegetables to make delicious dhals and curries. They are particularly easy to digest and absorb seasonings and spices well.
Split mung dal Hulled Mung Dal (Moong)
Other names: – Dhuli Moong, Payatham Paruppu
They are yellow lentils that have been shelled (without skin) and split. They are particularly easy to digest and absorb seasonings and spices well, which is why they often turn into spicy dhals.
Red chowri Other names: – Red Cow Beans, Aduki Beans
Wide variety of lentils, but now popular in the west. It goes great with Pumpkin, Squash or alone.
Red beans
Other names: – Rajma
Soak overnight and drain. With fresh water, the beans should be quickly boiled for 15 minutes in a pressure cooker and then all the water drained (the important water will be toxic). Add freshly boiled water, cover, and simmer for 30 minutes until tender.
Red lentils Other names: – Masoor Dal
Red lentils have a delicate nutty flavor and are used to make soups, stews, and pasta sauces, as well as delicious spicy dhals.
Whole Urid Split Urid Dal Hulled Urid Dal (Urad Dal) Other names: – Urid Dal, Urad Dal, Ulutham Paruppu, black lentils
Urid dal has been divided and skinned. A common and popular legume, they are used extensively throughout India to make dhal or soups. Urid dal, along with rice, is used to make dosas, the crunchy pancakes of South India, and also to make Poppadums. In South India, Urid dal is used as a seasoning with mustard seeds for curries.
ADVICE: –
- Legumes and beans are agricultural products and although they are machine cleaned, they must be carefully examined and thoroughly washed before use.
- To avoid indigestion, excess bloating, and an upset stomach, use a generous amount of garlic when cooking any lentils.
- Chew well and don’t rush with any food, especially lentils.
