Urad dal, also known as black gram, is a type of lentil that is widely cultivated in South Asia.
Split black gram, also known as split urad dal or black lentils, is a variety of the black gram (Vigna mungo) lentil that has been hulled and split into two halves.
Whole urad dal, or “white gram,” is used in various Indian dishes after soaking and cooking.
Moong dal, also known as mung dal or green gram, is a type of small, green legume that belongs to the legume family.
Lentils are small, lens-shaped seeds belonging to the legume family, and they come in various colors, including green, brown, red, and black.
Chickpeas, also known as garbanzo beans, are a type of legume that is widely consumed and cultivated around the world.
Masoor dal, also known as red lentils, is a type of lentil commonly used in various cuisines, especially in Indian cooking.
Toor dal, also known as pigeon peas or arhar dal, is a type of lentil widely used in Indian cuisine and various other regional cuisines.
Channa dal, also known as split chickpeas or Bengal gram dal, is a type of pulse or lentil derived from splitting chickpeas and removing the outer layer.
Horse gram (Macrotyloma uniflorum) is a type of legume that belongs to the legume family.
Soybeans, also known as soya beans, are a type of legume native to East Asia.
Oats (Avena sativa) are a widely cultivated cereal grain that has numerous nutritional benefits and culinary uses.
Millets are a group of small-seeded grains that are cultivated and consumed widely in various parts of the world.
“Malt food” refers to food products made from malted grains, commonly barley.
“Soya protein” refers to protein derived from soybeans, a versatile legume widely used as a source of plant-based protein.
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