Green chickpeas combine well with a variety of other meals because of their nutty flavour and grainy texture. Chickpeas are a nutrient-dense food that are high in fibre, vitamins, and minerals.
Bengal grams is a rich source of vitamins and minerals, including calcium, iron, and other bone-building minerals. This protein-rich dal is a simple to prepare ingredient ideal for Indian kitchens.
In south India, it is a key ingredient as an Uzhunnu in most of their main dishes like Idly, Dosa, Vada, etc. This pulse crop is well-known in north India as Black/Kali/Maa Ki Dal.
Protein and dietary fibre are both abundant in green gram. They have a low fat content and a high vitamin, potassium, and calcium content. Because it is lighter and easy to digest, green gram is usually consumed as a summer dal.
