Sudama

Black-eyed beans are rich in protein, fiber, and essential nutrients. They have a mild, slightly nutty flavor and a tender texture when cooked. They are often used in stews, soups, curries, and salads.

Red beans are a popular ingredient in many cuisines around the world. They are often used to make chili, stews, soups, salads, and bean dishes. Kidney beans, including red kidney beans, are a good source of protein, dietary fiber, and various vitamins and minerals

Kabuli Channa also known as chickpeas is a type of legume characterized by its round shape and beige color. It is one of the most widely consumed and versatile legumes globally, used in various cuisines and dishes.

Masoor Whole also known as whole brown lentils or brown masoor dal, refers to the whole form of the masoor lentils. These lentils are small, round legumes with a brown or greenish-brown color. Masoor whole retains its outer husk and has a distinct nutty flavor and earthy aroma.

Moong Dal also known as split yellow mung lentils, is a type of legume widely used in Indian and Asian cuisines. These lentils are small, flat, and yellow in color. Moong dal cooks relatively quickly and has a soft, creamy texture when prepared.

Moth beans are small, oval-shaped legumes with a brown or beige color. They are often used to make a variety of dishes, particularly in Indian states like Gujarat and Maharashtra. Moth beans have a nutty flavor and are used in dishes like curries, sprouts, and even fritters.

Urad black is used to make dishes like dal makhani, a popular dish where the lentils are slow-cooked in a rich and creamy tomato-based gravy. It’s also used to make idli batter and dosa batter, which are essential components of South Indian cuisine.

Urad dal is used in a variety of dishes, ranging from savory to sweet, in Indian cooking. It’s a key ingredient in dishes like dal makhani,  a rich and flavorful lentil curry, as well as idli and dosa batters, which are essential in South Indian cuisine.