All types here

Urad dal :  black gram, black lentil, mungo bean, black matpe bean, is a bean grown in the Indian subcontinent.



Mung Beans: Mung beans are light yellow in colour when their skins are removed. Mung bean paste can be made by dehulling, cooking, and pulverizing the beans to a dry paste.

Yellow moong

Green Moong: The mung bean, alternatively known as the moong bean, green gram, is a plant species in the legume family. Native to the Indian subcontinent, the mung bean is mainly cultivated today in India, China, and Southeast Asia.



Red Kidney Beans: The kidney bean is a variety of the common bean. It is named for its visual resemblance in shape and color to a kidney. Red kidney beans can be confused with other beans that are red, such as adzuki beans.


Chickpea : The chickpea or chick pea is a legume of the family Fabaceae, subfamily Faboideae. It is also known as gram, or Bengal gram, garbanzo or garbanzo bean, and sometimes known as Egyptian pea, ceci, cece or chana, or Kabuli chana.




Black eyes peas : The black-eyed pea or black-eyed bean, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean.


Green Peas : The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas. Pea pods are botanically fruit, since they contain seeds and developed from the ovary of a flower.



Rice:  Rice is the seed of the grass species Oryza sativa or Oryza glaberrima. As a cereal grain, it is the most widely consumed staple food for a large part of the world’s human population, especially in Asia.



Buckwheat : Buckwheat is a plant cultivated for its grain-like seeds, and also used as a cover crop. To distinguish it from a related species, Fagopyrum tataricum that is also cultivated as a grain in the Himalayas


Tapioca : Tapioca is a starch extracted from cassava root. This species is native to the North Region of Brazil, but spread throughout the South American continent.


Bean sprouts are a common ingredient, especially in Eastern Asian cuisine, made from sprouting beans. The typical bean sprout is made from the greenish-capped mung beans.

Black Lentil : A very tasty and nourishing dish is a plate of organic black beluga lentils.  This variety of lentils are very small, black in color, and not easy to find in food stores. These lentils are high in a beneficial form of iron, very high in fiber, and rich in many other minerals and vitamins.

black lentil

Pigeon peas :In India, split pigeon peas (toor dal) also called Kandhi pappu in Telugu, Togari bele in Kannada and Tuvaram paruppu in Tamil are one of the most popular pulses, being an important source of protein in a mostly vegetarian diet. In regions where it grows, fresh young pods are eaten as a vegetable in dishes such as sambar. In Ethiopia, not only the pods, but also the young shoots and leaves are cooked and eaten.

pigeon peas

Split Bengal gram : It is also known as gram, or Bengal gram, garbanzo or garbanzo bean. The ‘Desi’ type is used to make chana dal, which is a split chickpea with the skin.


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