Commonly known as ‘Kala chana’ (Hindi) in India, chickpeas are a part of the vegetarian diet in India. These are basically legumes belonging to the Fabaceae family. The plants are short in height and are mostly found in tropical and subtropical regions. The seeds are excellent sources of protein. There are generally two varieties of chickpeas, ‘desi’ and ‘kabuli’. The ‘desi’ variety comprises of darker smaller seeds having a rough outer covering whereas the ‘kabuli’ variety are comparatively larger light colored beans with a smoother coat.

Toor dal is the most widely used dal in India. This ochre-coloured split pea has a slightly sweet, nutty flavour.

Poha is an Indian dish prepared in the Indian states of Maharashtra, Odisha, Madhya Pradesh, Telengana, Karnataka, Gujarat, and Rajasthan.

Deliciously sweet and smooth, this favourite Indian dal is delicious with vegetables.

These creamy-textured large peas hold their shape well and are a staple of Indian and middle eastern cuisine.

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