Pulses

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. 

• Distinctive Flavor: With a slightly nutty and earthy taste, fava beans provide a unique flavor profile. 

• 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. 

• Flavor Enhancer: Embrace the distinctive taste of fava beans that enriches dishes.

• Culinary Versatility: From salads to stews, dips to purees, fava beans seamlessly integrate into diverse recipes.

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.

Key Attributes

1. Color and Appearance: Urad dal is small, black, and has a shiny outer skin.

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, 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.

Chhna Desi/ Cheakpea

Chhna Desi also known as Chickpea or Garbanzo beans, is a highly versatile pulse used in various cuisines worldwide.

Key Attributes 

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, soups, stews, curries, and as a key ingredient in making falafel. 

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.

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.

3. Culinary Versatility: Green Moong is used in various dishes such as soups, stews, curries, salads, and stir-fries. 

4. Texture and Flavor: When cooked, Green Moong has a tender texture and a mild, earthy flavor.

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

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. 

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.

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.

4. Texture and Flavor: When cooked, Kabuli Chana retains a slightly firm texture, and its flavor is nutty and mildly earthy. 

5. Versatile Usage: Kabuli Chana can be boiled, roasted, sprouted, or ground into flour (besan).

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.

4. Texture and Flavor: When cooked, Yellow Moong Dal has a creamy and smooth texture. 

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.

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 

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. 

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.

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.

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. 

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:

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. 

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. 

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. 

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. 

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.