| 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. | Rajma or Red Kidney Beans are deep red, kidney-shaped beans that are popular all over the world.
The rajma gravy has a gorgeous red colour and is thick and creamy. It is a great combination of health and taste. As the Rajma beans take time to cook, they are soaked overnight. | | Moth 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. |
| 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. | 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. | Rajma or Red Kidney Beans are deep red, kidney-shaped beans that are popular all over the world.
The rajma gravy has a gorgeous red colour and is thick and creamy. It is a great combination of health and taste. As the Rajma beans take time to cook, they are soaked overnight. | 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. | Moth 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. |
