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A traditional meal of rajma and rice would probably rate as a top favorite for most North Indians. Kidney beans are very nutritious and versatile because they can be used in many ways. The most well known is the creamy rajma curry and every household has its own special way of making it. Kidney beans are good in soups, salads, and even burgers.

 

Dark Red Kidney Beans are large, have a deep reddish-brown color, and a soft texture. They also have a robust and full-bodied flavor.

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Dark Red Kidney Beans is also known as the Red Beans, and Rajmah in Hindi or Punjabi. Dark Red Kidney Beans are large, have a deep reddish-brown color, and a soft texture. They also have a robust and full-bodied flavor.

 

A traditional meal of rajma and rice would probably rate as a top favorite for most North Indians. Kidney beans are very nutritious and versatile because they can be used in many ways. The most well known is the creamy rajma curry and every household has its own special way of making it. Kidney beans are good in soups, salads, and even burgers.

 

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Kabuli Chana are small, hard, creamy-white peas which has a thick skin which often comes off when soaked or during cooking also known as 'Chickpeas'. They are firm to touch and have a mildly nutlike flavor. Chickpeas taste best when cooked with spices and seasonings. The most popular style is the Punjabi chole, where the chickpeas are cooked to a creamy consistency with several spices.

 

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A traditional meal of rajma and rice would probably rate as a top favorite for most North Indians. Kidney beans are very nutritious and versatile because they can be used in many ways. The most well known is the creamy rajma curry and every household has its own special way of making it. Kidney beans are good in soups, salads, and even burgers.

 

 

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Popularly called "lal masoor", split red lentils are the familiar salmon-colored ones found in stores. They are delicate in flavor with a nutty fresh taste and turn yellow when cooked. Split red lentils are popular because they cook fast and make a nutritious dish. They also feature prominently in lentil rangolis because of their bright color.

 

Red lentil is known for it’s fast cooking properties. This is generally used in a mashed form to thicken curries. Red lentils are commonly used in North Indian cooking.

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Split moong dal is a skinned and halved version of the whole moong bean. They are golden in color, have a mild taste and easy to cook 

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Whole Moong Dal are small green beans also known as 'Sabat Moong'. In India, Moong dal is used to make delicious dals and curries. Sprouted they are used in salads or stir fries with lemon juice or vinaigrette. Mung beans are easily digested. They contain between 19-25% protein, 60%carbohydrates and 4% fibre. 

 

 

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Chori beans also known as Adzuki (azuki) beans, and red cow peas, looks like beans, but are smaller, and brown to red in colour, with a great nutty flavour. It could be marble coloured, green or white too. The red and brown varieties are more common. Like other legumes, they are very rich in protein and other nutrients.. These beans are sweet and relatively easy to digest and don't take as long to cook. The adzuki is used in Asian cuisines in salads and even as a topping on shaved ice or ice cream.These small red beans are to Japanese cooking what mung beans are to South Asian cooking: a staple in the preparation of sweets. Boiled, mashed and sweetened, they can be used as a filling for various rice cakes. These beans can also be cooked like a dal. 

 

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Chori Beans provide a high nutrition balance diet that can wipe out many malnutrition diseases.

These Beans are made of 25% protein. It is also rich in complex carbohydrates, a group of Vitamin B as well as Vitamin C, all necessary for maintaining good health and fighting diseases. It also contain calcium, vitamin A, and high in ditery fiber.

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These peas are small, hard, creamy-white and can be halved. The pea has a thick skin which often comes off when soaked or during cooking. Chickpeas taste best when cooked with spices and seasonings. The most popular style is the Punjabi chole, where the chickpeas are cooked to a creamy consistency with several spices.

 

Chickpeas are round, beige-colored members of the pea family. They are often referred to as dried beans. ie. Garbanzo beans, ceci beans. They are firm to touch and have a mildly nutlike flavor. They are available here dried or precooked in cans (canned vegetables).It is also the main ingredient in popular Middle Eastern dishes- hummus and falafel. Dried chickpeas require soaking to rehydrate them.

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Kala chanas (brown chickpeas) are a relative of the common white chickpeas. They are very nutritious, especially when sprouted. They are used in curries and chaats. A dry curry of kala chana and puris is eaten in many parts of India during 'Navratris'. For a crunchy, healthy salad toss sprouted chanas with desiccated coconut and spices.

 

Kala chana are closely related to chick peas, and are sometimes called black chick peas. After picking they are sun-dried until dark reddish-brown. Kala chana must be soaked overnight prior to cooking. They impart an earthy taste

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Kashmiri Rajma are large, have a deep reddish-brown color, and a soft texture. Kashmiri (from the Indian state of Kashmir) Rajma (Kidney Beans): From the world famous Kashmir region comes this famous North Indian dish. A traditional meal of rajma and rice would probably rate as a top favorite for most North Indians. Kashmiri Rajma are very nutritious and versatile because they can be used in many ways. The most well known is the creamy rajma curry and every household has its own special way of making it. Kidney beans are good in soups, salads, and even burgers.

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