Description | | Mung beans are considered tasty and very healthy
because they have a high content of fiber and important proteins. They are rich in nutrients and are considered one of the best vegetable protein sources. | 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. | | | Whole Urid (Urad) Dal is whole and with its natural black husk. It needs to be soaked for a few hours before use. This ensures that it cooks faster. Once softened, the Urid dal 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. |
Content | The TRS chickpea halves are tasty and are considered
very healthy because they have a high content of fiber and important proteins. In India and Pakistan, chickpea halves are often used in stews or soups and are usually prepared without meat. They are a good alternative to potatoes, rice or bread. | Mung beans are considered tasty and very healthy
because they have a high content of fiber and important proteins. They are rich in nutrients and are considered one of the best vegetable protein sources. | 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. | Nutritional Information per 100gm (unless otherwise stated):
Calories/Energy: 1260kJ/300kcal
Fat: 5g
of which saturates: 0g
Carbohydrates: 50g
of which sugars: 5.3g
Fiber: 5g
Protein: 20g
Salt: 1g
Ingredients:
100% toor lentils | Mung dal, also known as "Dhuli Moong" or "Payatham Paruppu", are yellow lentils that have been hulled and split. They are particularly easy to digest and take on seasonings and spices well, so are often made into spicy dals. | Whole Urid (Urad) Dal is whole and with its natural black husk. It needs to be soaked for a few hours before use. This ensures that it cooks faster. Once softened, the Urid dal 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. |