Urid split chilka lenses are widely used throughout India. From these lentils you can make soups, sauces, crunchy pancakes. Beans and lentils are low in fat, high in fiber and rich in protein. Weight: 500g
Urid split chilka lenses are widely used throughout India. From these lentils you can make soups, sauces, crunchy pancakes. Beans and lentils are low in fat, high in fiber and rich in protein. Weight: 500g
Alubia beans are firm in their consistency and therefore we recommend soaking them in water overnight before cooking. These beans are very popular in a variety of vegetarian dishes because they are high in protein. Var ...
Textured vegetable protein is made from organic pea protein, faba protein and a pinch of salt. No artificial flavoring or deliberate additions have been added during the manufacturing process. Impregnate with water by adding 1: 2 ...
Beluga lentils should be boiled for about 30 to 40 minutes and will retain their firm shape after cooking. They can be eaten both warm and chilled, so there will be a great basis for various salads, which ...
Chana Dal is low in fat, high in fiber and rich in protein. This duck is made from brown Turkish peas, peeled and split. Great taste cooked with a pinch of turmeric, Indian ...
One of the main ingredients in the preparation of Kichari. Also tastes good in soups and sauces. It is rich in iron and B vitamins, and is the main source of protein in Vedic cooking. Moong ...
Kala peas are low in fat, high in fiber and rich in protein. Peeled and split kal peas are known as chana daal. Before cooking, we recommend soaking overnight in water. Weight: 500g
These beans have a rich, slightly sweet taste. You can cook it with spices and grated coconut, and make thick curries and dahlias. Good for germination. Salad of delicious moth beans ...
Creamy white beans with a black mark or "eyeball" are delicious even without any spice. They can be added to soups, dahlias or made into pastes to be used as a snack. Weight: 500g
In the Far East, these beans are often considered to be of the highest value. In East Asian cuisine, adzuki beans are often eaten sweetened. Adzuki has more sugar than other beans, so they also use dessert and sweet food ...
