BLACK BELUGA LENTIL'S are called the “caviar” of lentils and are the most expensive. They are naturally vibrant and glisten when cooked and look deceptively similar to Beluga Caviar. Black Beluga lentils holds their shape after cooking and are well suited for salads, stuffing, stir-fry and soups. Excellent as bedding for fish, poultry, wild game and pork. Used often in pasta-based dishes and Mediterranean cuisine.
CHICK PEAS are known by a variety of names like Egyptian pea, Cici bean, white chickpea, Garbanzo pea and Garbanzo bean. They are known as Chole and Kabuli Chana in India. Chick peas are a hot favorite in India since they are quite tasty and can be added to all kinds of curry, salad, soups and stew recipes. They are used to prepare Chana Masala, which is one of the most popular dishes in North India. Chickpeas are known for their high fiber content and are a storehouse of nutrients like iron, phosphorus, copper, manganese and protein.
FRENCH GREEN/PUY are a deep green with their seed coat intact. They are about ½ cm. wide and have a mild, earthy flavor. The texture of this lentil is a bit firmer than most other lentils. Green Lentils are the favorite in many South American countries and are a great side dish for Ostrich or Buffalo entrees.
GREEN LENTILS are a deep autumn green with the seed coat intact. They are about ½ cm. wide and have a mild, earthy flavor. The texture of this lentil is a bit firmer than most other lentils. Due to their firm texture they hold their shape well when cooked. Green Lentils are the favorite in many South American countries and are a great side dish for Ostrich or Buffalo entrees.
IVORY WHITE LENTILS are peeled black lentils, commonly known in India as Urid dal. They are creamy white in color and have less of a mild, earthy flavor than unskinned lentils. Ivory White lentils are small, about ½ cm. wide and due to their soft texture, tend to break down during cooking, easily thickening stews and soups. Ivory White lentils and rice are ground into flour and used to make light and spongy steamed dumplings or cakes called Idli. Another South Indian breakfast item that is made with Ivory White Lentils and rice is Dosa. .
PETITE CRIMSON LENTILS have their rusty brown skin removed to reveal their vibrant orange-red or crimson color. They have a mild, earthy flavor and soft texture. Petite Crimson Lentils are small, about ½ cm. wide and tend to break down during cooking, easily thickening stews and soups with their rich flavor.
RED CHIEF LENTILS/MASOR DAHL are deep orange to rich red in color with a mild, earthy flavor and soft texture. Red Chief lentils are more of a medium size, quick cooking lentil about ½ to ¾ cm. It has a nutty taste and used in a variety of spicy dhals, soups and stew recipes.
YELLOW LENTILS/TOOR DAHL are yellow with a mild flavor. In India, they are often ground into a flour and are an important part of the cuisine.
PIGEON PEA are ochre in colour and are used broadly across Indian cuisine, being particularly preferred in South Indian soups like Sambhar and Rasam. This has a nutty, sweet flavor.
CHANA DAHL is also known as Bengal gram, Kadalai Paruppu and Kadale Bele. It looks like the yellow split pea but has a nutty flavor and is sweeter and smaller. Since it's quite a robust, versatile and tasty lentil, it is used in a variety of dishes, particularly in combination with Zucchini and Pumpkin.
BLACK EYE PEAS are lentils are known by a variety of other names like Crowder pea, and Cowpea. In India, they are called Lombia or Lobhia. They have a creamy texture that is a bit dry and possess a pleasant flavor. They form an integral part of various curry-based dishes in India. They are low on sodium and have high amounts of potassium and fiber. These lentils can also help in fighting blood pressure problems.
MOONG BEANS are small beans are greenish-yellowish in color. There is a significant amount of difference in the split beans and the whole beans. These are easy on the stomach and can be combined with a number of vegetables and spices for a variety of preparations. The split Moong daal is yellow in color and is known as dhuli Moong in India. They are hulled and used in a number of spicy curry preparations and dahls.
RED KIDNEY BEANS are in IndiapPopularly known as rajma, these are a hot favorite in North India. The rajma curry is often combined with rice and is a complete source of protein.
