Moth Beans also known as mut, mot, mat, papillion, haricot or dew bean. The moth beans are very small and brownish in colour, with a creamy yellow coloured interior. Similar in taste to the mung bean, but with a nuttier flavour, these tiny beans are simmered with other vegetable or lentils for a staple curry in North India.
Like a black mung bean but slightly sweeter and creamier, use in the same way as mung beans. A base for many dals and goes well with red kidney beans cooked together. Urid Beans are a good source of protein and are high in dietary fibre.
Available in 500g bags.
Alubia Beans are also known as White Kidney Beans and Cannelloni beans. Beans and pulses are naturally low in fat high in fiber and rich in protein.The recipes made from Alubia beans are popular among vegetarian. Alubia Beans a compulsory part of a menu on special occasions in Punjab. Alubia Beans most commonly eaten beans in traditional Indian cuisine. Alubia beans recipe is very simple to make and are rich in taste too.
Rosecoco Beans are normally found in their dried form. Their deep pink colour skin is flecked with beige and brown. Rosecoco beans are also called borlotti beans, Straip Beans, Saluggia Beans, Roman Beans, and Crab Eye Beans. Rosecoco beans are an ideal ingredient for soups and curries, as well as casseroles.
Pumpkin seeds are rich in Minerals & Vitamins such as Potassium, Phosphorous, Magnesium, Vitamin B6 and Thiame. These seeds are also a good source of the essential acid Omega 3. These seeds also have a relatively low calorie value when compared to other seeds.
These creamy textured large peas hold its shape well and are a staple of Indian and middle eastern cuisine. Often used as a base for humor, spicy dips, and salads. Chickpeas can be a healthy addition to a number of dishes. In Indian cuisine, chickpeas are used mostly to create a chickpea curry or other authentic dishes.