TRS Moong/Mung Dal (500gm)
2,69 € incl. VAT
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.
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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.
Additional information
Weight | 0,5 kg |
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Brand
TRS
Quick Comparison
Settings | TRS Moong/Mung Dal (500gm) remove | TRS Chick Peas (500gm) remove | TRS Black Eye Beans (500gm) remove | TRS Moong/Mung Dal (2kg) remove | TRS Urid/Urad Dal (500gm) remove | TRS Cardamom Black (50gm) remove | ||||||||||||
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Name | TRS Moong/Mung Dal (500gm) remove | TRS Chick Peas (500gm) remove | TRS Black Eye Beans (500gm) remove | TRS Moong/Mung Dal (2kg) remove | TRS Urid/Urad Dal (500gm) remove | TRS Cardamom Black (50gm) remove | ||||||||||||
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SKU | 3TR013 | 3TR009 | 3TR006 | 3TR043 | 3TR021 | 4TR041 | ||||||||||||
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Price | 2,69 € incl. VAT | 2,19 € incl. VAT | 2,79 € incl. VAT | 7,99 € incl. VAT | 2,99 € incl. VAT | 2,49 € incl. VAT | ||||||||||||
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Availability | In Stock | Out of stock | In Stock | Out of stock | In Stock | In Stock | ||||||||||||
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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. | Chickpeas are used in many Middle Eastern countries in dishes like falafel. Together with tomatoes, ginger, garlic, onions and Indian spices, they make the popular main course "Chole", which is usually served with rice, puri or bhatura. Chickpeas can also be added to chaats, salads and soups, or eaten as a snack. | Black-eyed beans provide a range of nutrients, are high in fiber and can be used in a variety of recipes. For vegetarians, these beans can be an important source of iron. | 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. | |||||||||||||
Content | 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. | Chickpeas are used in many Middle Eastern countries in dishes like falafel. Together with tomatoes, ginger, garlic, onions and Indian spices, they make the popular main course "Chole", which is usually served with rice, puri or bhatura. Chickpeas can also be added to chaats, salads and soups, or eaten as a snack. | Black-eyed beans provide a range of nutrients, are high in fiber and can be used in a variety of recipes. For vegetarians, these beans can be an important source of iron. | 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. | 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. | ||||||||||||
Weight | 0,5 kg | 0,5 kg | 0,5 kg | 4 kg | 0,5 kg | 0,05 kg | ||||||||||||
Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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