TRS Brown Chick Peas/Kala Chana-1Kg
3,99 € incl. VAT
Chickpeas are protein-rich legumes that are used in
Indian and international cuisine. They should be soaked overnight to make cooking easier. Chickpeas are used in many Middle Eastern countries in dishes like falafel.
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Description
Chickpeas are protein-rich legumes that are used in
Indian and international cuisine. They should be soaked overnight to make cooking easier. Chickpeas are used in many Middle Eastern countries in dishes like falafel.
Brand
TRS
Additional information
| Weight | 0,5 kg |
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Quick Comparison
| Settings | TRS Brown Chick Peas/Kala Chana-1Kg remove | TRS Urid/Urad Dal 1Kg remove | TRS Cardamom Black 50gm remove | TRS Bay Leaves 30gm remove | TRS Urid/Urad Dal 500gm remove | TRS Red Split Lentils/Masoor Dal Red 500 gm remove | ||||||||||||
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| Image |  |  |  |  |  |  | ||||||||||||
| SKU | 3TR010-1 | 3TR021-1 | 4TR041 | 4TR039 | 3TR021 | 3TR011 | ||||||||||||
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| Price | 3,99 € incl. VAT | 4,99 € incl. VAT | 2,59 € incl. VAT | 1,99 € incl. VAT | 2,99 € incl. VAT | 1,99 € incl. VAT | ||||||||||||
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Out of stock | ||||||||||||
| Availability | In Stock | In Stock | In Stock | In Stock | In Stock | Out of stock | ||||||||||||
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| Description | Chickpeas are protein-rich legumes that are used in Indian and international cuisine. They should be soaked overnight to make cooking easier. Chickpeas are used in many Middle Eastern countries in dishes like falafel. | Urid Dal is the split Urid bean with a creamy white interior and the natural black husk intact. It cooks faster than the whole Urid dal. Once softened, it thickens to form a delicious, rich gravy. Dals with husk are generally considered more nutritious in India and Black Urid is rich in proteins and iron, making it the perfect energy booster in a vegetarian diet. | Black cardamom is used as a spice in a similar way to the green cardamom, but the taste differs considerably. In contrast to green cardamom, black cardamom is rarely used in desserts. Its tart, earthy aroma, reminiscent of softwood and camphor, and its smoky taste are due to the traditional drying over an open fire. The spice is mostly used in hearty meat dishes. | Bay leaves can be found in biryani, pulao, soups, curries and most Indian dishes. Vitamins A and C as well as folic acid and various minerals in bay leaves make them a nutrient-rich herb. | Urid Dal is the split Urid bean with a creamy white interior and the natural black husk intact. It cooks faster than the whole Urid dal. Once softened, it thickens to form a delicious, rich gravy. Dals with husk are generally considered more nutritious in India and Black Urid is rich in proteins and iron, making it the perfect energy booster in a vegetarian diet. | These tasty red lentils (Masoor Dal) are high in fiber and protein. They taste great in vegetarian dishes and stews and are a good alternative to rice or potatoes. | ||||||||||||
| Content | Chickpeas are protein-rich legumes that are used in Indian and international cuisine. They should be soaked overnight to make cooking easier. Chickpeas are used in many Middle Eastern countries in dishes like falafel. | Urid Dal is the split Urid bean with a creamy white interior and the natural black husk intact. It cooks faster than the whole Urid dal. Once softened, it thickens to form a delicious, rich gravy. Dals with husk are generally considered more nutritious in India and Black Urid is rich in proteins and iron, making it the perfect energy booster in a vegetarian diet. | Black cardamom is used as a spice in a similar way to the green cardamom, but the taste differs considerably. In contrast to green cardamom, black cardamom is rarely used in desserts. Its tart, earthy aroma, reminiscent of softwood and camphor, and its smoky taste are due to the traditional drying over an open fire. The spice is mostly used in hearty meat dishes. | Bay leaves can be found in biryani, pulao, soups, curries and most Indian dishes. Vitamins A and C as well as folic acid and various minerals in bay leaves make them a nutrient-rich herb. | Urid Dal is the split Urid bean with a creamy white interior and the natural black husk intact. It cooks faster than the whole Urid dal. Once softened, it thickens to form a delicious, rich gravy. Dals with husk are generally considered more nutritious in India and Black Urid is rich in proteins and iron, making it the perfect energy booster in a vegetarian diet. | These tasty red lentils (Masoor Dal) are high in fiber and protein. They taste great in vegetarian dishes and stews and are a good alternative to rice or potatoes. | ||||||||||||
| Weight | 0.5 | 1 | 0.05 | 0.03 | 0.5 | 0.5 | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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