EARTHON PULSES COMBO

Description

Bengal Gram Split - Skinned / Chana Dal(500g)

A split and husked relative of chickpeas, Bengal gram is the most popular legume in India. Chana dal is delicious, nutritious and easily digested, but, aside from its usage both in dal dishes and savories, the legumes are also roasted and powdered into chickpea flour (besan), another widely used ingredient in nearly every regional cuisine. Chana dal is baby chickpeas that have been split and polished. They look and taste like small kernels of sweet corn and work well in soups, salads, and rice dishes.

Green Gram Split - Skinned / Moong Dal(500g)

With their skins removed, mung beans are light yellow in color. These are mung beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest. They are made into mung bean paste by de-hulling, cooking, and pulverizing the beans to the consistency of a dry paste. The paste is sweetened and is similar in texture to red bean paste though the smell is slightly more bean-like. In several Asian countries, de-hulled mung beans and mung bean paste are made into ice creams or frozen ice pops and are very popular dessert items.

Red Gram Split - Skinned / Tur Dal(500g)

Tur dal, a very nutritious and popular dal across india as it contains several indispensable proteins that are essential for the human body. This dal cone be combined with other dals or pulses, to improve the taste and nutrition in the diet. If you are a vegetarian, Tur dal is the best sources of proteins that you can get. If you want to remain in shape, and considering building a good body, Toor dal should be on your daily menu. Tur dal is also believed to be rich in Iron, calcium, magnesium, potassium and fiber content. It is low on cholesterol and saturated fats. If combined with rice, it makes up for a complete diet.

Red Lentil Whole - Skinned / Masoor Whole Washed(500g)

Masoor dal is probably the most commonly used Daal in India. It is basically the split lentil without skin and is red in color. It does not need soaking prior to cooking as it is a soft Daal and cooks quickly. When cooked , Masoor dal turns a soft golden color. With 26% protein, lentils have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp. Masoor dal is an important part of the diet in many parts of the world, especially in the Indian subcontinent which has large vegetarian population. The seeds have a short cooking time (especially for small varieties with the husk removed, such as the common red lentil) and a distinctive earthy flavor.

Red Lentil Split - Skinned / Masoor Dal(500g)

Masoor dal is probably the most commonly used Daal in India. It is basically the split lentil without skin and is red in color. It does not need soaking prior to cooking as it is a soft Daal and cooks quickly. When cooked , Masoor dal turns a soft golden color. With 26% protein, lentils have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp. Masoor dal is an important part of the diet in many parts of the world, especially in the Indian subcontinent which has large vegetarian population. The seeds have a short cooking time (especially for small varieties with the husk removed, such as the common red lentil) and a distinctive earthy flavor.

Discussion:EARTHON PULSES COMBO