By: Tradeindia
Rich in protein, fiber, and essential nutrients, chickpeas are versatile and commonly used in Indian cuisine.
Packed with protein and iron, lentils are a staple in Indian cooking, available in various colors like red, green, and black.
Nutrient-rich and easy to digest, toor dal is widely used in Indian recipes like sambar and dal tadka.
High in protein, urad dal is a key ingredient in dishes like dal makhani and idli batter.
Nutrient-dense with a nutty flavor, chana dal is used in various dishes, including curries and snacks.
Low in fat and high in protein, moong dal is used in soups, curries, and snacks like moong dal pakoras.
A good source of protein and fiber, rajma is popular in North Indian cuisine, especially in dishes like rajma masala.
Sweet and starchy, green peas are used in dishes like matar paneer and aloo matar.