Moong dal is also known as green bean they are small cylindrical beans with bright green skin.this is the most nutritious beans and very easy to digest. moong dal is always tasty and an excellent source of valuable nutrients and protein. This dal is a great combination with chapattis.
These dried val beans are creamy white in color, flat and long, with a thick, white ridge on one side. On cooking, val acquires a strong, nutty aroma and the taste becomes creamy with a hint of bitterness.
Toor dal is also known as pigeon peas. These nutritious peas contain high levels of protein and the important amino acids methionine, lysine, and tryptophan
Mixed Lentils are a mixture of healthy lentils, also mostly known as Panchratna Dal. It includes Masoor Dal, Black Grams or Urad Dal, Chana Dal, Moong Lentils, and Toor Dal. It is loaded with nutrients, fiber, and protein. It basically has the nutrition of five lentils together.
Fudco Choradall (split black-eyed beans). Black Eyed Beans has a prominent black spot and is pale in colour. It is a good source of vitamin A and has a high content of folic acid and calcium. It can be used to make curries, soups and casserole.
The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Its seeds are high in protein.
Red Kidney Beans, also known as Rajma, are commonly used in South Asian Cuisines. They are often used to make rajma curry but can be used in casseroles, stews and soups.
Known as sorghum in English, Jowar is globally being touted as the “new quinoa” for its gluten-free, whole grain goodness. In India, Jowar, known as Cholam in Tamil and Jonna in Telugu, is a staple, especially in the western and southern parts of the country where it is ground into flour and is used to make Rotis, bhakri, cheela, dosa etc.
Bajra is a grayish colour millet seed which is gluten free, high in energy and rich in fibers. Bajra flour is gluten free, consisting of high-protein, cholesterol-free source of a variety of essential nutrients. Bajra is ground along with Juwar and Chana to make multigrain flour. Bajra flour is popularly used in India for making Bhakri (flat bread). Bajra is also used for making khichadi, bajra uttapam and fritters
Plain or Non- Oily Toor dal, this Toor dal is without any oil application. Many dishes like puran poli, sambhar and dal fry can be prepared. Toor dal is the staple food of India and is consumed on a daily basis in almost all Indian households along with rice and roti.
Fudco Moong Dall is split and skinned green grams, and moong dall washed is moong dall that has been treated with water to remove excess oil. Moong dall washed does not need to be rigorously rinsed before being used in cooking, and can be used after one gentle rinse. Moong dall is mostly used in making lentil curries and rasams, besides being used in a wide variety of sweet and savory dishes. Moong dall is a great source of proteins, fibers, iron, vitamin B6, vitamin C, magnesium, and calcium; and is generally recommended to people recovering from diseases, or suffering mild diseases like an upset stomach or diarrhea. Moong dall has a lower cook time, is easily digestible and is ideal for people who don’t have much time for elaborate meal preparations. It is a staple source of proteins all over India.