LENTILS
SPLIT RED LENTILS – MASOOR
Details
Red lentils, also known as Masoor Dal, are a popular type of lentil widely used in various cuisines around the world. Here’s some information about red lentils:
Description: Red lentils are small, lens-shaped legumes that belong to the legume family. They have a vibrant reddish-orange colour and a mild, nutty flavour. Red lentils are known for their quick cooking time and soft texture, making them a versatile ingredient in a variety of dishes.
Nutritional Benefits: Red lentils are not only delicious but also highly nutritious. They are an excellent source of plant-based protein, dietary fibre, and essential minerals such as iron, folate, and potassium. They are also low in fat and contain no cholesterol, making them a healthy addition to a balanced diet.
Culinary Uses: Red lentils are a staple in many cuisines, including Indian, Middle Eastern, and Mediterranean. They ae commonly used in soups, stews, curries, and dals (lentil-based dishes).
Storage: Red lentils should be stored in a cool, dry place in a sealed container to maintain their quality. Properly stored, they can last for up to a year. It’s always recommended to check for any signs of spoilage, such as discoloration or a rancid smell, before using them.
Description: Red lentils are small, lens-shaped legumes that belong to the legume family. They have a vibrant reddish-orange colour and a mild, nutty flavour. Red lentils are known for their quick cooking time and soft texture, making them a versatile ingredient in a variety of dishes.
Nutritional Benefits: Red lentils are not only delicious but also highly nutritious. They are an excellent source of plant-based protein, dietary fibre, and essential minerals such as iron, folate, and potassium. They are also low in fat and contain no cholesterol, making them a healthy addition to a balanced diet.
Culinary Uses: Red lentils are a staple in many cuisines, including Indian, Middle Eastern, and Mediterranean. They ae commonly used in soups, stews, curries, and dals (lentil-based dishes).
Storage: Red lentils should be stored in a cool, dry place in a sealed container to maintain their quality. Properly stored, they can last for up to a year. It’s always recommended to check for any signs of spoilage, such as discoloration or a rancid smell, before using them.
YELLOW PIGEON PEAS – TOOVAR DAL
Details
Toor Dal(Split Pigeon Peas or Arhar Dal):
Toor Dal, also known as split pigeon peas or Arhar dal, is a popular lentil variety widely consumed in Indian cuisine. Here’s some information about Toor dal:
Description: Toor dal is a type of lentil that is obtained by splitting and DE husking pigeon peas. It has a yellowish colour and a mild, nutty flavour. Toor dal is a known for its versatility, nutritional benefits, and its ability to easily absorb flavours during cooking.
Nutritional Benefits: Toor dal is highly nutritious and a valuable source of plant-based protein. It is rich in dietary fibre, complex carbohydrates, and essential minerals such as iron, potassium and magnesium. Toor dal is also low in fat and cholesterol, making it a healthy addition to a balanced diet.
Toor dal is not only delicious but also provides a significant amount of protein, fibre, and essential nutrients. Its versatility and ability to absorb flavours make it a popular choice in various Indian dishes. Whether you’re preparing traditional Indian recipes or exploring global cuisine, Toor dal can add a nutritious and flavourful element to your meals.
Toor Dal, also known as split pigeon peas or Arhar dal, is a popular lentil variety widely consumed in Indian cuisine. Here’s some information about Toor dal:
Description: Toor dal is a type of lentil that is obtained by splitting and DE husking pigeon peas. It has a yellowish colour and a mild, nutty flavour. Toor dal is a known for its versatility, nutritional benefits, and its ability to easily absorb flavours during cooking.
Nutritional Benefits: Toor dal is highly nutritious and a valuable source of plant-based protein. It is rich in dietary fibre, complex carbohydrates, and essential minerals such as iron, potassium and magnesium. Toor dal is also low in fat and cholesterol, making it a healthy addition to a balanced diet.
Toor dal is not only delicious but also provides a significant amount of protein, fibre, and essential nutrients. Its versatility and ability to absorb flavours make it a popular choice in various Indian dishes. Whether you’re preparing traditional Indian recipes or exploring global cuisine, Toor dal can add a nutritious and flavourful element to your meals.
SPLIT BENGAL GRAM – CHANA DAL
Details
Chana Dal(Split Chickpeas Lentil)
Chana Dal, also know as split chickpeas, is a type of lentil widely used in Indian, Pakistani and Bangladeshi cuisines. Here’s some information about chana dal:
Description: Chana dal is made by splitting and DE husking the black or brown chickpeas (Garbanzo beans). It is pale yellow in color and has a slightly sweet and nutty flavor. Chana dal is known for its versatility and is used in a variety of savory dishes.
Nutritional Benefits: Chana dal is highly nutritious and offers a range of health benefits. It is a rich source of plant-based protein, dietary fiber, and essential minerals like iron, potassium, and magnesium. It is also low in fat and cholesterol, making it a healthy addition to a balanced diet.
Chana Dal, also know as split chickpeas, is a type of lentil widely used in Indian, Pakistani and Bangladeshi cuisines. Here’s some information about chana dal:
Description: Chana dal is made by splitting and DE husking the black or brown chickpeas (Garbanzo beans). It is pale yellow in color and has a slightly sweet and nutty flavor. Chana dal is known for its versatility and is used in a variety of savory dishes.
Nutritional Benefits: Chana dal is highly nutritious and offers a range of health benefits. It is a rich source of plant-based protein, dietary fiber, and essential minerals like iron, potassium, and magnesium. It is also low in fat and cholesterol, making it a healthy addition to a balanced diet.
BLACK EYED BEANS – LOBIA
Details
Black-eyed beans, also known as black-eyed peas, are a type of legume that belongs to the cowpea family. They are a staple in many cuisines around the world and are popular for their mild flavor and versatility. Here are some key points about black-eyed beans:
1. Nutrition: Black-eyed beans are rich in protein, dietary fiber, vitamins (such as folate and vitamin A), and minerals (like potassium and iron). They are low in fat and calories, making them a nutritious choice for a well-rounded diet.
2. Culinary Uses: Black-eyed beans can be used in a variety of dishes, both savory and sweet. They are commonly used in soups, stews, curries, salads, and even traditional dishes like “Hoppin’ John” in the southern United States and “Akara” in Nigerian cuisine.
3. Texture and Flavor: Black-eyed beans have a creamy texture when cooked and a mild, slightly nutty flavor. They absorb the flavors of the spices and seasonings used in the dish they are prepared in.
4. Preparation: Before cooking, black-eyed beans should be soaked in water for several hours or overnight. This helps reduce cooking time and improves their digestibility. After soaking, they can be boiled, pressure-cooked, or cooked in a slow cooker until they are tender.
5. Cultural Significance: Black-eyed beans hold cultural significance in various regions. For example, they are often consumed as part of New Year’s traditions in the southern United States for good luck and prosperity.
6. Nutritional Benefits: Black-eyed beans provide a good balance of carbohydrates and protein, making them a valuable source of energy. They are also high in dietary fiber, which aids in digestion and helps maintain a healthy gut.
7. Health Benefits: The folate content in black-eyed beans is beneficial for pregnant women and supports healthy cell division. Additionally, their potassium content can help regulate blood pressure and promote heart health.
8. Versatility: Black-eyed beans can be used in both vegetarian and non-vegetarian dishes. They can be combined with various vegetables, herbs, and spices to create a wide range of flavorful meals.
1. Nutrition: Black-eyed beans are rich in protein, dietary fiber, vitamins (such as folate and vitamin A), and minerals (like potassium and iron). They are low in fat and calories, making them a nutritious choice for a well-rounded diet.
2. Culinary Uses: Black-eyed beans can be used in a variety of dishes, both savory and sweet. They are commonly used in soups, stews, curries, salads, and even traditional dishes like “Hoppin’ John” in the southern United States and “Akara” in Nigerian cuisine.
3. Texture and Flavor: Black-eyed beans have a creamy texture when cooked and a mild, slightly nutty flavor. They absorb the flavors of the spices and seasonings used in the dish they are prepared in.
4. Preparation: Before cooking, black-eyed beans should be soaked in water for several hours or overnight. This helps reduce cooking time and improves their digestibility. After soaking, they can be boiled, pressure-cooked, or cooked in a slow cooker until they are tender.
5. Cultural Significance: Black-eyed beans hold cultural significance in various regions. For example, they are often consumed as part of New Year’s traditions in the southern United States for good luck and prosperity.
6. Nutritional Benefits: Black-eyed beans provide a good balance of carbohydrates and protein, making them a valuable source of energy. They are also high in dietary fiber, which aids in digestion and helps maintain a healthy gut.
7. Health Benefits: The folate content in black-eyed beans is beneficial for pregnant women and supports healthy cell division. Additionally, their potassium content can help regulate blood pressure and promote heart health.
8. Versatility: Black-eyed beans can be used in both vegetarian and non-vegetarian dishes. They can be combined with various vegetables, herbs, and spices to create a wide range of flavorful meals.
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