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Light red kidney beans are large, have a light reddish-brown color, and a soft texture. They also have a robust and full-bodied flavor.
Also known as hara chana, green chickpeas are slightly sweeter than their counterparts black chick peas and regular chickpeas. They take longer to cook than these others and should be soaked overnight before cooking. They are popular in Maharastrian cooking and used in curries and cheelas.
Ingredients: Green chickpeas
Kashmiri Rajma are a smaller, more plumper kidney beans. They are most commonly used to make the famous "Rajma" curry dish for their soft cooked consistency.
Black eye beans, also known as black eye peas, are medium sized and oval shaped. Recognized by their black dot on creamy skin, many cooks love the distinct, savory flavor.
Black eye beans, also known as black eye peas, are medium sized and oval shaped. Recognized by its black dot on creamy skin, many cooks love the distinct, savory flavor.
These are black eye beans that have been split in half. They are great for soups and curries.
These are black eye beans that have been split in half. They are great for soups and curries.
These dark green, almost black peas are a common ingredient in Maharashtrian cooking and used to make various types of "usals" or soupy type curries. They are harder than regular peas and take a bit longer to cook than regular dried peas.
Ingredients: Black Vatana
These dark green, almost black peas are a common ingredient in Maharashtrian cooking and used to make various types of "usals" or soupy type curries. They are harder than regular peas and take a bit longer to cook than regular dried peas.
Ingredients: Black Vatana
Chickpeas are round, beige-colored members of the pea family. They are often referred to as dried beans. ie. Garbanzo beans, ceci beans. They are firm to touch and have a mildly nutlike flavor. They are available here dried or precooked in cans (canned vegetables).It is also the main ingredient in popular Middle Eastern dishes- hummus and falafel. Dried chickpeas require soaking to rehydrate them.
Chickpeas are round, beige-colored members of the pea family. They are often referred to as dried beans. ie. Garbanzo beans, ceci beans. They are firm to touch and have a mildly nutlike flavor. They are available here dried or precooked in cans (canned vegetables).It is also the main ingredient in popular Middle Eastern dishes- hummus and falafel. Dried chickpeas require soaking to rehydrate them.
Dark Red Kidney Beans are large, have a deep reddish-brown color, and a soft texture. They also have a robust and full-bodied flavor.
Dark Red Kidney Beans are large, have a deep reddish-brown color, and a soft texture. They also have a robust and full-bodied flavor.
Desi chori, also known as adzuki beans, are small, oval, dark-reddish brown beans. They have a strong, unsually sweet flavor and creamy texture. They are often used in the place of mung beans or whole urad dal. Red chori can also be added raw to salads. Remember that they must be soaked for 5 hours or overnight before cooking.
Whole dried green peas are a great addition to any curry, soup, or pulao (rice dish with vegetables.) These peas can be rehydrated by soaking in water overnight.
Whole dried green peas are a great addition to any curry, soup, or pulao (rice dish with vegetables.) These peas can be rehydrated by soaking in water overnight.
Horsegram is one of the lesser known beans in Indian cuisine. It is most commonly used in South Indian cooking where it is added to specialty dishes such as Sambar and Rasam. These beans have an earthy, beany flavor.
Horsegram is one of the lesser known beans in Indian cuisine. It is most commonly used in South Indian cooking where it is added to specialty dishes such as Sambar and Rasam. These beans have an earthy, beany flavor.
Kala chana are closely related to chick peas, and are sometimes called black chick peas. After picking they are sun-dried until dark reddish-brown. Kala chana must be soaked overnight prior to cooking. They impart an earthy taste.
Kala chana are closely related to chick peas, and are sometimes called black chick peas. After picking they are sun-dried until dark reddish-brown. Kala chana must be soaked overnight prior to cooking. They impart an earthy taste.
