The black-eyed pea or black-eyed bean is a legume grown around the world for its medium-sized, edible bean. It is a subspecies of the cowpea, an Old World plant domesticated in Africa, and is sometimes simply called a cowpea.

Black-eyed peas have a dense and firm texture, and when cooked, the consistency will soften slightly, developing neutral, nutty, earthy, and savory flavors.

The black-eyed pea or black-eyed bean is a legume grown around the world for its medium-sized, edible bean. It is a subspecies of the cowpea, an Old World plant domesticated in Africa, and is sometimes simply called a cowpea.

Chickpea, (Cicer arietinum), also called garbanzo bean or Bengal gram, annual plant of the pea family (Fabaceae), widely grown for its nutritious seeds. The seeds are high in fibre and protein and are a good source of iron, phosphorus, and folic acid.

Khari is a light and fluffy biscuit that is made from flour and butter and baked until golden and crunchy. They can be made plain or sprinkled with spices for extra flavor.

Like most legumes, Mung Beans are an invaluable source of protein. It is also rich in vitamins (A, B, C, and E) and mineral salts. It also contains high amounts of antioxidants to prevent heart disease. Mung beans can be eaten both cooked and raw. It is a great addition to salads, soups, and vegetable and meat main dishes. Mung bean removes all toxins from the body and improves the functioning of the liver. It contains large amounts of easily digestible protein and vitamins: A, B, C, and E, as well as mineral salts. Mung bean lowers cholesterol, it also contains large amounts of antioxidants that prevent heart disease.

They are also known as Moath, dew beans, papillons, muths, mot beans, mat beans, Turkish grams, and mat grams. Commonly known as "Matki" in India. Moth beans have a rich, nutty flavor which can complement an assortment of dishes.

Light Red Kidney Beans, or "Phaseolus vulgaris," are pinkish-red with a mild flavor and a durable skin that allows them to hold their shape through cooking. Kidneys are some of the most often-used beans in kitchens, coming in as the basic standby for chili and baked beans.

The soybean, soy bean, or soya bean is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.

Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made.

Soya chunks are textured vegetable protein made from defatted soya flour, after extracting soya bean oil. Also known as nutri-nuggets, meal maker, soya nuggets, soya vadi, these are a kind of mock meat that is immensely popular in India.

Soya chunks are textured vegetable protein made from defatted soya flour, after extracting soya bean oil. Also known as nutri-nuggets, meal maker, soya nuggets, soya vadi, these are a kind of mock meat that is immensely popular in India.

Sweet version of puffed lotus seeds are great to carry wherever you go, yes they are seriously prefect to pack for travel.

The literal translation of Dal Tadka is Dal=lentil and tadka=tempering. Tadka or chaunk (in hindi) is a term we often use in Indian cooking for the process of adding seasoning to a dish. It mostly involves adding spices like cumin seeds, mustard seeds, garlic, chilies, curry leaves etc. to hot oil or ghee.

A yellow coloured lentil flat on one side, oblong in shape, used widely in Indian cooking. Pigeon pea is commonly known as arhar dal or split toor (tuvar) dal. It has its origins in the Eastern part of peninsular India. It is both a food crop and a cover crop.

White Urad Dal is a whole or split urad with its skin removed. These lentils are creamy white in color and have a milder flavor than whole Black Urad Dal. It is very nutritious and rich in protein.    

White Urad dal is very easy and quick to make and the addition of different tadkas makes this dal very flavorful and delicious.
 
Urad dal is very popular in Punjabi cuisine. In south India, urad dal is used as a seasoning with mustard seeds for curries and making various dishes such as Idli, Dosa, and Vada. White urad goes well with tandoori roti, Missi roti (Black chick peas flour roti) and Naan.  

This is urad split without shells. Often called white gram, these creamy white lentils are used in purees and soups. They are also the special ingredient added to flours to make breads, dosa (crepes), idlis (steamed cakes) and sweets.