Presence of phytonutrients like phenolic acid, flavonoids, caffeic acid and cinnamic acid makes it a potent antioxidant agent and strengthens the immune system and protects against risk of chronic inflammation, heart diseases and cancers.

Out of 9 essential amino acids it contains 6 of them and thus it must be a part to your daily diet.

Green gram reduces lipid oxidation and keeps blood pressure in control.

It has folic acid, vitamin C, B-complex vitamins, iron, calcium, phosphorous, magnesium, copper, zinc, selenium. Its nutrition profile makes it ideal for heart care, diabetes management, skin care, digestive system and pregnancy.

Polyphenols in it checks the free radicles and eradicates them.

Peanuts are rich in nutrients, quality proteins, and healthy fats and low in carbs making it suitable for diabetic people.

Peanuts are a good source of several vitamins like biotin, niacin, folate, thiamine, Vit E and minerals like copper, manganese, phosphorus, and magnesium.

The outer skin contains several cell guarding antioxidants whose benefits can be obtained by eating the raw groundnuts after soaking in water for few hours.

Presence of phytonutrients like phenolic acid, flavonoids, caffeic acid and cinnamic acid makes it a potent antioxidant agent and strengthens the immune system and protects against risk of chronic inflammation, heart diseases and cancers.

Out of 9 essential amino acids it contains 6 of them and thus it must be a part to your daily diet.

Green gram reduces lipid oxidation and keeps blood pressure in control.

Black gram is the only pulse that has more than 10 times of phosphorous compared to any other pulse and has a unique protein, which strengthen muscle fibers.

Due to its healing properties, patients suffering from paralysis and asthma are recommended to include black grams in their daily diet. Recommended for patients suffering from chronic constipation. It lowers blood sugar, regulates blood pressure, and strengthens nervous system and bones.

Green gram or mung beans are a treasure trove of nutrients like iron, folate, calcium, zinc, riboflavin, thiamine, niacin, pyridoxine, and magnesium.

Presence of phytonutrients like phenolic acid, flavonoids, caffeic acid and cinnamic acid makes it a potent antioxidant agent and strengthens the immune system and protects against risk of chronic inflammation, heart diseases and cancers.

Out of 9 essential amino acids it contains 6 of them and thus it must be a part to your daily diet.

Green gram reduces lipid oxidation and keeps blood pressure in control.

The coat of green gram is high in crude fiber, which significantly reduces when dehusked. The mineral contents like calcium and iron are also reduced to almost 56% after its dehusked.

For vegetarians, green gram is an excellent source of protein. One cup of green gram sprouts provide 28% of your protein for the day.
Green gram is great source of fibre too. One cup of cooked green gram supplies 43% of your daily fibre requirements.

It is an excellent diuretic and helps flush toxins out of the body. Regular intake prevents kidney stone formation.

Rajma is popularly known as kidney bean. This unique bean is shaped like a kidney and has a strong flavor with powdery texture. It is dried having reddish brown color. Rajma are known for their strong nutty flavor and musky aroma. Some of the best rajma are said to be grown in Jammu.

Rajma is extremely popular and special preparation of Punjabi cuisine, it goes well with rice or what is popularly known as rajma chawal, a favorite of any Indian.

Rajma beans are fully loaded with amino acids and proteins, in addition to these; it consists of carbohydrates, dietary fiber both soluble and insoluble, fatty acids, and minerals like magnesium, molybdenum, potassium, sodium, copper, iron, phosphorous, and vitamins such as Vitamin B complex constituents, Vitamin K and other traces of essential vitamins, antioxidants, and minerals.

They are dark red in color and are highly flavored. These beans hold their shape really well during cooking and absorb flavors easily, they are the favorite beans used for simmered dishes. They are available in small as well as big sizes.

Culinary uses:

• Boiled rajma are best to use as healthy sprouts or combination with other sprouts and also brought in use for making many types of healthy salads.
• Rajma curry is extremely popular dish not only in north India but elsewhere too.
• Kidney beans are versatile beans and are hence used in chilly, refried beans, soups and salads.
• Their strong color, robust flavor and meaty texture enhance the flavors and aroma of salads, soups and rich dishes.
• It is very important to soak rajma overnight before bringing them into use as this ultimately brings nice aroma to the gravy.
• Boiled kidney beans can be used for making variety of rice recipes.
• One has to change the water from time to time while you’re soaking or cooking the beans. Pouring off the water helps get rid of the indigestible complex sugars that create gas in your intestine. It also helps to cook the beans thoroughly.
• Before you cook them, pick through the beans and remove any stones, broken beans, or other bits of debris.

Benefits of Rajma:

Rajma is highly protein rich and is as good as red meat. They are a very good source of minerals likes copper, iron, manganese, phosphorous, molybdenum and vitamain B1 and folate. It is ideal for diabetic people because of its low GI due to absence of sugars and rich in fibre.

Rajma strengthens bones, controls blood sugar and keeps heart healthy.

Usage:

Soak them overnight or at least for 5 hours before cooking, discarding the soaked water. Organic beans take longer to cook. Can be cooked as a soupy curry, boiled, lightly sauted or in salads, snacks, pastas or blended with spreads and dips.

• It is rich in protein, fibre, carbohydrates, calcium and iron.
• Boosts energy levels
• Maintains blood pressure
• Reduces cholesterol levels.
• Contains Vitamin C, E, K, B complex
• Contains potassium, manganese, zinc, folic acid

Many of our customers enquire about Tur Dal, as to how to cook it, how long to soak it etc.

For all those questions, please do take some time out of your busy schedule and read the following:

All Lentils/Dals should be soaked for a minimum of 1 Hour and Maximum of 5 Hours. Soaking helps to soften the dal so that it gets cooked faster and also aids in removal of anti-nutrients which interferes with the digestion and assimilation of the protein. Soaking beyond 5 hours triggers fermention and fermented dal will not cook properly.

One need not remove the soaked water from the dal, but needs to remove the suds, which are nothing but the saponins. These saponins are substances which have properties similar to soap. When you boil the Dal, they release chemicals from their tissues. These chemicals, often proteins, leach out as water boils, and the air that is ‘dissolved’ in the water when cold bubbles out, catches the proteins and floats to the surface, forming a foam. If we do not remove the saponins, it creates gastric issues. So a better and easy way is to remove the soaked water and then start cooking with fresh water.

One could definitely cook the dals in a pressure cooker, it’s not a problem as indicated by some of the Desi followers.

• Provides Energy
• Excellent source of vegetarian protein
• Keeps your heart healthy
• Diabetic friendly
• Improves insulin response
• Lowers blood pressure
• High in fiber
• Aids weight loss
• Super food for pregnant women.

Chana dal is also called as Bengal gram and any cook who appreciates real Indian food relies on it as a staple of numerous dinners.

It is ordinarily used to make dal, a nourishing and tasty soup eaten every day in India.

Chana dal is rich in plant protein and contains low-glycemic carbohydrates, fiber, vitamins, minerals and antioxidants. The nutritional profile and the benefits are sure to be intact and more bioavailable if the organic variety is consumed.