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.
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.
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.
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!
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).
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.
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.
Also referred to as a pigeon pea, it is a mains source of protein in Asia, Africa & Latin America.
Light tan in color, it has a bitter nutty flavor when cooked.
Delicious when cooked with ginger, serrano & coconut.
Commonly known as dried green peas. A starchy flavor perfect for when fresh green peas are unavailable.
Technically a dal, but with it’s skin on. When the skin is removed a bright orange lentil is revealed.