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.
Traditionally used in curries, green gram is an essential ingredient in Indian cuisine. Although split green gram is high in protein and fibre, low in fat, and easy to cook.
Brown gram is a classic Indian dal that has been forgotten. It is very nutrient-dense and rich in protein, fibre, antioxidants, polyphenols, and flavonoids.
Adzuki beans are excellent for managing normal blood sugar levels, increasing antioxidant intake, increasing muscle mass, improving heart health, and managing healthy weight because of their high protein and fibre content.
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.
