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.
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.
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.
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.
