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black urad

A small white lentil with a black shell, whole urad is a rich, creamy & used to make the infamously decadent Punjabi ‘Kali Dal’ (Black lentil curry). When shelled, the inside is a pure white lentil called Urad dal which is used in Southern India to make dosas, idlis & vadas. 

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black urad
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green moong

Often used to make dal, samosa or paratha stuffings & khichri, the light yet deeply flavored whole green moong can be easily sprouted. When cooked just right, these lentils work well in salads.

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green moong
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kabuli chana

Actually a legume, it is nutty and creamy in flavor. White garbanzos are used most commonly in India to make chole or channa masala (as it is known in the west). They can also be soaked then deep fried for snacks or ground to make dips like hummus.

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kabuli chana
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kala chana

The iron rich black garbanzo is much heavier & less creamy in texture than the white but boasts a deeper flavor. When puréed, they make excellent soup & are great in curries or biryanis.

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kala chana
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moth

A light but intensely flavored dal, moth can be sprouted to make a curry known traditionally as Usal or soaked and fried to make a snack called Dal Moth.

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moth
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rajma

Also known as kidney beans, these are most commonly used to make a Punjabi curry called Rajma. There are large & small varieties with indistinguishable flavor between the two.

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rajma
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toor

Also known as pigeon peas, whole toor is often used in North India to make a hearty dal; they can also be soaked & fried to make a snack.

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toor
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val

There are two varieties of val: sweet & bitter. Both are mainly used in Gujarat to make a simple stew. When puréed, they make a delicious spread for toast.

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val
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whole masoor

Masoor can be used to make hearty dal stews or boiled to add to salads. When the skin is removed, a delicately flavored, bright, split orange lentil called masoor dal is revealed.

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whole masoor