Pulses
Black Eye Beans
Black-eyed beans, also known as black-eyed peas or cowpeas, are a type of legume with a distinctive black spot or "eye" on their beige-colored skin. They have a mild, nutty flavour and a soft texture when cooked. Black-eyed beans are popular in Southern United States cuisine as well as in African, Caribbean and Indian cuisines. They are used in dishes like Hoppin' John, salads, stews, and curries. These beans are a good source of protein, fiber, and various vitamins and minerals. They can be cooked from dried or used from canned versions for convenience.
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Black Kidney Beans
Black kidney beans, also known as black beans, are a type of legume characterized by their small, kidney-shaped appearance and dark black color. They have a creamy texture and a slightly sweet, earthy flavor. Black kidney beans are commonly used in Latin American, Caribbean, and Mexican cuisines. They are a staple ingredient in dishes such as black bean soup, rice and beans, burritos, and salads. Black kidney beans are a great source of protein, fiber, and various nutrients. They can be cooked from dried or used from canned versions for convenience.
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Black Lentil
Black Lentil is largely used to make dal from the whole or split, dehusked seeds. It, along with the mung bean, was placed in Phaseolus, but has since been transferred to Vigna. At one time it was considered to belong to the same species as the mung beanIt.It is an erect, suberect or trailing, densely hairy, annual herb. The tap root produces a branched root system with smooth, rounded nodules.
- Botanical Name Vigna mungo
- Family Fabaceae
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Broad Beans
Broad Beans is a species of bean (Fabaceae) native to north Africa and southwest Asia, and extensively cultivated elsewhere. It is a rigid, erect plant 0.5-1.8 m tall, without stems with a square cross-section. They have a distinct earthy flavor and a slightly creamy texture. Broad beans are popular in Mediterranean and Middle Eastern cuisines and can be used in a variety of dishes. Broad beans are versatile and can be used in salads, soups, stews, dips (such as ful medames), and even purees. They are a good source of protein, fiber, and various vitamins and minerals.
- Botanical Name Vicia faba L.
- Family Fabaceae
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Channa Dal
Chana dal is a type of lentil made by removing the outer layer of black chickpeas (kala chana) and then splitting the kernel. While machines can be used for this process, it can also be done at home by soaking the whole chickpeas and rubbing off the loose skins. Chana dal is widely used in Indian cooking and has a rich, nutty flavour. It is used in various dishes such as curries, soups, and snacks.
- Botanical Name Cicer arietinum
- Family Fabaceae
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Chick Peas
Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet or pink veins. Chickpeas are a good source of plant-based protein, fiber, and various nutrients. They are commonly used in dishes such as hummus, salads, stews, curries, and falafel. They can also be roasted and enjoyed as a crunchy snack. Chickpeas need a subtropical or tropical climate with more than 400 millimetres.
- Botanical Name Cicer arietinum L.
- Family Fabaceae
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Chick Peas (Black)
Black chickpeas, also known as kala chana, are a variant of chickpeas that have a dark brown or black color. They are similar in taste and texture to regular chickpeas but have a slightly nuttier flavour. Black chickpeas are high in protein, fiber, and various minerals. They are often used in Indian and Middle Eastern cuisine, and are commonly used in curries, salads, snacks, and soups. They require soaking and longer cooking time compared to regular chickpeas. It has white flowers with blue, violet or pink veins. Chickpeas need a subtropical or tropical climate with more than 400 millimetres.
- Botanical Name Cicer arietinum L.
- Family Fabaceae
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Crimson
Crimson pulses typically refer to a type of legume known as red lentils. They are small, lens-shaped seeds that are reddish-orange in color. Crimson pulses are rich in protein, fiber, and various nutrients, making them a popular ingredient in many cuisines. They cook quickly and have a mild, earthy flavor. They are commonly used in soups, stews, curries, and salads.
- Botanical Name Cicer arietinum L.
- Family Fabaceae
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Dark Red Beans
Dark Red Beans, also known as kidney beans, are a type of common bean with a rich red color. They are widely used in various cuisines around the world, including Mexican, Caribbean, and Indian dishes. These beans are a popular choice for soups, stews, chili, and bean-based dishes. They have a slightly sweet flavor and a creamy texture when cooked. Dark red beans are known for their high nutritional value as they are an excellent source of fiber, protein, and essential minerals like iron, potassium, and folate.
It's important to note that Dark Red Beans (kidney beans) should be properly soaked and cooked before consumption to remove any toxins and improve digestibility. Raw or undercooked kidney beans can contain a naturally occurring toxin called lectin, which can cause gastrointestinal discomfort if not adequately prepared.
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Fava Beans
Fava beans, also known as broad beans, are a type of legume that is widely consumed around the world. They have a long history and are believed to have originated in the Mediterranean region. Fava beans have a unique flavour and a creamy texture, making them a popular ingredient in various cuisines. These beans are rich in nutrients and offer several health benefits. They are an excellent source of dietary fiber, which aids in digestion and helps maintain a healthy digestive system. Fava beans are also high in protein, making them a good choice for vegetarians and vegans looking to meet their protein requirements.
- Botanical Name Vicia faba L.
- Family Fabaceae
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Green Moong
The mung bean is a seed that comes from the Vigna radiata plant, native to the Indian subcontinent. It is commonly used as a food ingredient in both savoury and sweet dishes. Mung beans are small, ovoid in shape, and have a green color. They are versatile and can be cooked in various ways, including sprouting, boiling, or grinding into flour. Mung beans are known for their nutritional value and are a good source of protein, fiber, and other nutrients.
- Botanical Name Vigna radiata (L.)
- Family Fabaceae
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Green Peas
Green peas, also known as garden peas or English peas, are small, round, vibrant green legumes that are commonly consumed as a vegetable. They are widely enjoyed both fresh and in their matured form as dried peas or canned peas. Green peas are rich in nutrients and offer several health benefits. They are a good source of dietary fiber, vitamins (such as vitamin C, vitamin K, and several B vitamins), and minerals (including potassium, manganese, and phosphorus). They also contain antioxidants and phytonutrients that contribute to their nutritional value.
These peas have a sweet and slightly starchy flavor. Fresh green peas can be eaten raw, added to salads, or cooked and used in a variety of dishes. They are often blanched, steamed, boiled, or stir-fried. Green peas are commonly featured in soups, stews, casseroles, and as a side dish. They can also be pureed to make sauces, spreads, or dips.
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Larid Lentils
Larid Lentils are a type of lentil variety. Lentils are small, lens-shaped legumes that are packed with nutrients and are a popular source of plant-based protein. Larid Lentils are known for their distinctive flavour and texture. They are often green or brown in color and have a mild, earthy taste. These lentils cook relatively quickly and are commonly used in various cuisines, including soups, stews, salads, and side dishes. They are also a good source of dietary fiber, folate, iron, and other essential minerals. It is about 40 centimetres (16 in) tall and the seeds grow in pods, usually with two seeds in each.
- Botanical Name Lens culinaris
- Family Fabaceae
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Light Kidney Beans
Light kidney beans refer to a variety of kidney beans that are lighter in color compared to other types. They are a common type of bean used in cooking and are known for their mild flavour and creamy texture. Light kidney beans are often used in chili, soups, salads, and various bean dishes. They are a good source of protein, fiber, and various nutrients. These beans are often used in dishes such as chili, soups, stews, and salads. They are a good source of plant-based protein, dietary fiber, vitamins, and minerals. Light kidney beans are particularly known for their high content of folate, iron, and potassium.
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Mung Dal
Mung dal, also known as split green gram, is a type of lentil commonly used in Indian cuisine. It is made by splitting the green gram into halves, and it has a mild, nutty flavour. Mung dal is rich in protein, fiber, and various nutrients. It is often used to make soups, stews, curries, and side dishes. Mung dal is easy to cook and is known for its digestibility. These are mung beans that have been skinned and split, so that they’re flat, yellow, and quick-cooking
- Botanical Name Phaseolus Aureus
- Family Fabaceae
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Purple Kidney Beans
Purple kidney beans, also known as purple kidney or purple beans, are a variety of kidney beans that have a deep purple or burgundy color. They are similar in taste and texture to traditional red kidney beans but have a visually striking appearance. Purple kidney beans can be cooked and used interchangeably with red kidney beans in recipes. They require soaking and thorough cooking to ensure they are soft and safe to eat, as raw or undercooked kidney beans contain a toxin called lectin. In addition to their nutritional benefits, purple kidney beans can add a vibrant touch to meals, making them visually appealing. However, it's important to note that the color of purple kidney beans may fade slightly when cooked.
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Red Kidney Beans
Red kidney beans are a type of legume known for their distinctive kidney shape and deep red color. They are commonly used in cooking, particularly in dishes like chili, stews, salads, and bean-based soups. Red kidney beans have a firm texture and a rich, earthy flavour. These beans are a good source of protein, dietary fiber, and various vitamins and minerals. They are also low in fat and cholesterol. Red kidney beans are often used in vegetarian and vegan recipes as a meat substitute due to their protein content.
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Small Kidney Beans
Small kidney beans are a good source of protein, dietary fiber, and essential nutrients such as iron, magnesium, and folate. They are often used in Mexican and Latin American cuisine, particularly in dishes like chili con carne, bean soups, stews, and salads. Small kidney beans can be cooked and added to a variety of recipes to enhance both the taste and nutritional value. It's important to properly cook small kidney beans before consumption to ensure they are soft and safe to eat.
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Soybean
Soybean, also spelled as soyabean, is a versatile legume native to East Asia. It is one of the most widely cultivated and consumed crops globally. Soybeans are known for their high protein content and numerous health benefits. Soybeans can be consumed in various forms, including whole soybeans, soy milk, tofu, tempeh, soy flour, and soy protein isolate. They are commonly used in vegetarian and vegan diets as a meat substitute due to their rich protein profile.
Nutritionally, soybeans are an excellent source of plant-based protein, fiber, healthy fats, and essential nutrients. They contain all the essential amino acids, making them a complete protein source. Soybeans are also rich in vitamins such as folate, vitamin K, and several B vitamins, as well as minerals like iron, calcium, magnesium, and potassium.
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Toor Dal
Toor dal, also known as pigeon pea or arhar dal, is a type of lentil widely used in Indian cuisine. It is a split and skinned lentil that is yellow in color. Toor dal has a nutty flavour and creamy texture when cooked. It is highly nutritious, rich in protein, dietary fiber, and various vitamins and minerals. Toor dal is a versatile ingredient and is commonly used in a variety of dishes, such as dals (lentil soups), curries, stews, and side dishes. It can be cooked on its own or combined with other vegetables and spices to enhance the flavour. Toor dal is often cooked with aromatics like onions, garlic, and ginger, along with spices like cumin, turmeric, and chili powder.
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Toor Lemon
Toor lemon dal is a popular Indian dish made with toor dal (split pigeon peas) and lemon. It is a lentil-based curry that combines the nutty flavour of toor dal with the tanginess of lemon juice. To prepare toor lemon dal, the dal is cooked until soft and then tempered with spices such as mustard seeds, cumin seeds, curry leaves, and dried red chilies. Finally, lemon juice is added to give it a refreshing and citrusy taste. It is typically served with rice or Indian breads like roti or naan. Toor lemon dal is not only flavourful but also nutritious, as it is rich in protein, fiber, and various vitamins and minerals.
- Botanical Name Cajanus indicus
- Family Fabaceae
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Urad Dal Chilka
Urad Dal Chilka, also known as split black gram with skin, is a variety of Urad Dal where the lentils are split but the skin or chilka is retained. It is a commonly used pulse in Indian cuisine, particularly in dishes from the northern regions of India. Urad Dal Chilka has a strong, earthy flavour and a slightly grainy texture. It is often used to prepare popular dishes such as dal makhani and dahi vada. Urad Dal Chilka is a good source of protein, dietary fiber, and essential minerals, making it a nutritious addition to meals.
- Botanical Name Vigna mungo
- Family Fabaceae
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Urad Dal Split
Urad Dal Split, also known as split black gram, is a variety of Urad Dal where the lentils are split and the skin is removed. It is a commonly used pulse in Indian cuisine and is a staple in many traditional dishes. Urad Dal Split has a creamy white color and a smooth texture. It has a mild, nutty flavour and is often used to make dal, dosa batter, and various curries. Urad Dal Split is a rich source of protein, dietary fiber, and essential minerals, making it a nutritious choice for meals.
- Botanical Name Cicer arietinum L.
- Family Fabaceae
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Urad Gota
Urad Gota, also known as whole black gram, is a variant of Urad Dal where the skin of the lentils is intact. It is a popular ingredient in Indian cuisine, particularly in regions like Gujarat and Rajasthan. Urad Gota has a slightly chewy texture and a rich, earthy flavour. It is used to make traditional dishes like vadas (fried lentil fritters) and dhoklas (steamed savory cakes). Urad Gota is a good source of protein, dietary fiber, and essential minerals, making it a nutritious choice for meals.
- Botanical Name Vigna Mungo
- Family Fabaceae
- Part Used Seed
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White Kidney Beans
White kidney beans, also known as cannellini beans, are a type of legume. They are creamy white in color and have a mild, nutty flavour. White kidney beans are a good source of fiber, protein, and various vitamins and minerals. They are commonly used in Mediterranean and Italian cuisine, particularly in dishes like soups, stews, salads, and pasta sauces. However, it's important to note that raw or undercooked kidney beans contain a toxin called lectin, so they should be soaked and properly cooked before consumption to ensure safety.
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Yellow Kidney Beans
Yellow kidney beans, also known as yellow beans or canary beans, are a variety of kidney beans that have a pale yellow color. They are oval-shaped and slightly larger than other kidney bean varieties. Yellow kidney beans are commonly used in various cuisines, including Latin American and Caribbean dishes. They have a creamy texture and a mild, slightly sweet flavour. Yellow kidney beans are rich in protein, dietary fiber, vitamins, and minerals. They can be cooked and used in soups, stews, salads, and as a filling for burritos or tacos.
- Botanical Name Phaseolus vulgaris L.
- Family Fabaceae
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