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Small and shiny black lentils.
Dried black beans.
Nutty wheat grains, uses similar to rice or potatoes.
The Heera chickpea halves are tasty and are considered very healthy because they have a high content of fiber and important proteins. In India and Pakistan, chickpea halves are often used in stews or soups and are usually prepared without meat. They are a good alternative to potatoes, rice or bread.
Chickpeas – for salads, curry, hummus etc.
Chickpeas are a good addition to many dishes: ex. salads, curry, pasta, hummus etc.
Preperation: 1. Sort out the darkened peas 2. wash through 2-3 times 3. leave in water to soak for 5 hours 4. pour in cooking pot with fresh water, bring to a boil and cook for 10 min 5. Let is stew on a low heat ca 1 hour until chickpeas are tender. Make sure there is enough water.
Black chickpeas or Yellow Gram or Kala Chana – for salads, curry etc.
Split fenugreek seeds are nothing but cracked seeds of fenugreek, which are often used to prepare delectable pickles such as the famous Methia Keri, which derives its name itself from the key ingredient methi na kuria (crushed fenugreek seeds).
Moong Whole or Moong Beans or Green Beans are very healthy, nutritious and rich in enzymes, minerals and vitamins and are very easy to digest. When husked and split, the Green Moong Bean becomes known in India as the Yellow Mung or Moong Dal washed. It is a traditional ingredient in Indian cooking, often used in curries & lentils soups (dals). It is also used to make sweetmeats called Halwa, a sweet fibre rich dessert common in North India.
These are Mung (or Moong) Beans that have been de-husked and split to form yellow Mung Dal.
Suitable for germination – grow fresh sprouts yourself!
Dried Pinto Beans.