Horse Gram

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  Dry Peas

  Dry Peas

  Appearance :

  Dry peas, commonly known as matar, come in two main varieties white (cream-colored) and yellow. They are round, smooth, and slightly flattened, with a matte surface on.

  Flavour & Texture :

  When cooked, matar develops a mild, earthy, and slightly sweet flavor with a soft, creamy consistency. It easily blends into gravies and thickens sauces.

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  White Chickpeas

  White Chickpeas

  Appearance :

  These are the most common type of chickpea in Western markets. They are larger, rounder, and have a light-colored, smooth coat. The name ” Kabuli ” is thought to come from Kabul, Afghanistan, where they were first widely cultivated.

  Flavour & Texture :

  Kabuli chickpeas have a mild, nutty flavor and a creamy, buttery texture when cooked.

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  Split Green Gram

  Split Green Gram

  Appearance :

  Moong dal is the split version of whole mung beans (green gram). It typically appears as small, smooth, oval-shaped lentils with a yellow color when the outer green skin is removed. The yellow split moong dal is commonly used in cooking and is distinct from the whole mung bean, which is green and round.

  Flavour & Texture :

  Moong dal has a mild, slightly sweet, and neutral flavor, making it versatile for various dishes. The yellow moong dal is known for its subtle sweetness and gentle taste, while the green moong dal has a slightly earthy and nutty flavor. This difference in flavor helps distinguish their culinary uses.

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  Black Gram

  Black Gram

  Appearance :

  Urad Dal comes from whole black gram lentils. When whole, it has a shiny black outer skin with a creamy white interior. The split and polished variety appears off-white or pale cream in color. It is small, oval-shaped, and dense in texture.

  Flavour & Texture :

  Urad Dal has a rich, earthy, and slightly nutty flavor. When cooked, it develops a creamy and sticky consistency, making it ideal for smooth-textured dishes. Its robust flavor enhances
  savory recipes, and it blends well with spice.

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