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Beans & Lentils
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Red Beans
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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
₹500.00 -
Black Eye Bean
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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.
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Channa Green
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It seems there might be some confusion or a typo in the term Channa Green. Channa typically refers to chickpeas or garbanzo beans, and green might indicate the use of fresh, young, or unripe ingredients.
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Channa Dal
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Channa dal, also known as split chickpea lentils, is a popular legume widely used in Indian and South Asian cuisines. These lentils are made by splitting and removing the outer husk of dried chickpeas. Channa dal has a mild, nutty flavor and a slightly grainy texture when cooked.
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Channa Brown
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Chana dal is a split and husked chickpea (garbanzo bean) lentil. It has a rich, earthy flavor and is high in protein and fiber. Chana dal is used to prepare a variety of dishes in Indian cuisine, such as dal (lentil stew), soups, and even sweets like halwa.
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Black Peas
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Black peas, also known as black-eyed peas are a type of legume commonly used in various cuisines around the world. These small, cream-colored beans have a distinct black or dark spot, which gives them their name. Black peas are rich in protein, fiber, and essential nutrients.