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 ...
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 ...
Ingredients: wheat flour (92%), water. Country of Origin: Pakistan Preparation: Apply noodle to boiling water, leave lid on 5-7minutes. Add herbs or sauce of your choice. Packing: 200g
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
Ingredients: wheat flour, spinach powder (3%), cabbage powder (2%), salt. Country of Origin: Taiwan Preparation: Boil the noodles for 2-3 minutes then cut to a lower temperature and keep for about 2 minutes. Drop down ...
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 ...
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 ...
