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black urad

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

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black urad
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green moong

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

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green moong
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kabuli chana

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

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kabuli chana
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kala chana

The iron rich black garbanzo in much heavier and less creamy in texture than the white but boasts a deeper flavor. When puréed, makes a great soup and is great in curries and 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 (small)

Also known as kidney beans and most commonly used to make a Punjabi curry also called Rajma. The flavor of these and the large kidney beans is indistinguishable.

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rajma (small)
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val

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

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val