CHICKPEAS
Chickpeas are usually rapidly boiled for 10 minutes and then simmered for a longer period. Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes. Chickpeas can also be pressure cooked or sous vide cooked at 90 °C (194 °F).
Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into flour, ground and shaped in balls and fried as falafel, made into a batter and baked to make farinata or cecina, or fried to make panelle. Chickpea flour is known as gram flour or besan in South Asia and used frequently in South Asian cuisine.
CHANNA DALL
Chana dal is baby chickpeas that has been split and polished. It looks and tastes like small kernels of sweet corn, and is one of the most popular ingredients in Indian cuisine.
Chana dal is delicious, nutritious and easily digested. Apart from being used in soups, salads, curries, dal preparations, savouries, sweets and rice dishes, the legumes are also roasted and powdered into chickpea flour (besan), another ingredient that is widely used in almost every province of India.
GREEN MUNG BEANS
Green Mung Beans are an ancient superfood from Asia that have been eaten for centuries by health conscious cultures aware of their nutritional benefits. They are an all natural plant based protein that are low in calories, low in fat, high in fiber and high in protein.
They are an all natural plant based protein that are low in calories, low in fat, high in fiber and high in protein. Green Mung Beans can be eaten cooked or sprouted. When sprouted, they are a living food power packed with enzymes, antioxidants, vitamins and minerals.
BLACK MAPTE
Black gram is very nutritious as it contains high levels of protein (25g/100g), potassium (983 mg/100g), calcium (138 mg/100g), iron (7.57 mg/100g), niacin (1.447 mg/100g), Thiamine (0.273 mg/100g), and riboflavin (0.254 mg/100g).[3] Black gram complements the essential amino acids provided in most cereals and plays an important role in the diets of the people of Nepal and India.
MASOOR DALL
Soy flour, derived from ground soybeans, boosts protein, brings moisture to baked goods, and provides the basis for some soymilks and textured vegetable protein. This versatile ingredient improves taste and texture of many common foods and often reduces the fat absorbed in fried foods. The taste of soy flour varies from a “beany” flavor to a sweet and mild flavor, depending on how it is processed. Soy flour comes in small bags in the baking or natural foods section of supermarkets. In natural foods markets, health food stores, food cooperatives, and food buying clubs, soy flour is often found in bulk bins. Many customers order soy flour through mail order houses and on-line shopping. - See more at: http://www.soyfoods.org/soy-products/soy-fact-sheets/soy-flour-fact-sheet#sthash.r89RQ5SX.dpuf
RED LENTILS
Lentils are consumed in many ways. They can be eaten soaked, germinated, boiled, fried and baked. The most common preparation method is boiling.[2] The seeds require a cooking time of 10 to 40 minutes, depending on the variety; shorter for small varieties with the husk removed, such as the common red lentil.
Most varieties have a distinctive, earthy flavor. Lentils with husks remain whole with moderate cooking; lentils without husks tend to disintegrate into a thick purée, which leads to quite different dishes. The composition of lentils leads to a high emulsifying capacity which can be even increased by dough fermentation in bread making
