india1948 teamComment

black urad

A small, black bean that is very recognizable when split open to reveal white flesh (when split it is known as urad dal). 

Known to improve digestion, boost energy & improve skin. 

india1948 teamComment
black urad
india1948 teamComment

green moong

Often used to make pongal, khichri or fermented and fried in different areas of India. 

At Pondicheri we often sprout moong beans & add to salads. 

india1948 teamComment
green moong
india1948 teamComment

kabuli chana

Actually a legume, it is nutty & creamy in flavor & the starting point for curries, dips & even flours. 

Try roasting with amchur & garlic and tossing with celery & mango in a delicious salad. 

india1948 teamComment
kabuli chana
india1948 teamComment

kala chana

Variation of the commonly found chickpea, except it is smaller, darker in color & has a denser texture. 

Delicious with ghee, garam masala, caramelized shallots & topped with a fried egg! 

india1948 teamComment
kala chana
india1948 teamComment

moth

Grows exceptionally well in arid, dry climates & is often sprouted before used to make a traditional Usal (spicy stew). Can also be fried to make a namkeen (which means savory or salty flavor in Hindi).

india1948 teamComment
moth
india1948 teamComment

rajma (large)

Also known as kidney beans & well known for the vegetarian dish known as rajma which is the beans in a thick gravy usually served with rice. 

india1948 teamComment
rajma (large)
india1948 teamComment

rajma (small)

Also known as kidney beans (the smaller version) & well known for the vegetarian dish known as rajma which is the beans in a thick gravy usually served with rice. 

india1948 teamComment
rajma (small)