Unlike many dried beans, dried green peas don’t need to be presoaked, and they cook more quickly as well. They are extensively used in soups and side dishes in European cuisine.
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.
One of the earliest foods that have been cultivated for more than 7000 years is the kidney bean. Kidney beans give a healthy, nutritious, and delicious flavor to any dish.
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.
