Toor dal is the most widely used dal in India. This ochre-coloured split pea has a slightly sweet, nutty flavour.

Commonly known as ‘Kala chana’ (Hindi) in India, chickpeas are a part of the vegetarian diet in India. These are basically legumes belonging to the Fabaceae family. The plants are short in height and are mostly found in tropical and subtropical regions. The seeds are excellent sources of protein. There are generally two varieties of chickpeas, ‘desi’ and ‘kabuli’. The ‘desi’ variety comprises of darker smaller seeds having a rough outer covering whereas the ‘kabuli’ variety are comparatively larger light colored beans with a smoother coat.

This creamy textured large pea holds its shape well and is a staple of Indian and Middle Eastern cuisine. Often used as a base for houmous, spicy dips, and salads.

A delicious small green bean with a creamy nutty flavor. Also used for bean sprouts.

Tiny Mung beans are split and dehusked to produce Mung Dal Yellow. This very popular dal has a deliciously creamy taste and smooth texture when cooked. Used in soups, stews, casseroles and vegetable dishes. Cooks quickly, usually no more than 20 minutes. Gluten free. Suitable for vegetarians. Available in 500g bags.

Natco brown lentils are the most widely eaten type. They have an earthy flavor, hold their shape well during cooking, and are great in stews.