Basmati rice is a variety of long, slender-grained aromatic rice which is traditionally from the Indian subcontinent. As of 2014, India exported 65 percent of the overseas basmati rice market, while Pakistan accounted for the remainder, according to the Indian state-run Agricultural and Processed Food Products Export Development Authority. However, many countries use domestically grown basmati rice crops.
Toor Dal is both a food crop and a forage/cover crop. In combination with cereals, Toor Dal makes a well-balanced meal and hence is favoured by nutritionists as an essential ingredient for balanced diets. The dried dal may be sprouted briefly, then cooked, for a flavor different from the green or dried dal. Sprouting also enhances the digestibility of dried Toor Dal via the reduction of indigestible sugars that would otherwise remain in the cooked dried dal.
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.
Moong Dal is Packed with protein and low carbs, green gram otherwise known as moong dal is one of the best vegetarian superfoods. An integral part of the Indian diet, it is a good and filling option for those who want to shed kilos. Yellow moong dal is extremely light and easy to digest. It is easier to cook but lacks the fiber content of whole green moong. Compared to other dals, moong dal is one of the low carb pulses available. Other pulses are high in protein but carbs too.
Urad dal has a strong flavour. Skinned and split urad dal is creamy white and somewhat bland. When boiled, the dal has an unusual mucilaginous texture. Tempered aromatically, it can be used as an accompaniment to rotis and rice. Ground into flour or paste, it is extensively used in culinary preparations like dosa, idli, vada, and papad. In south Indian cuisine, urad dal is also commonly used for tempering. For such purposes, the white lentils are generally used.
Pearl millet (Pennisetum glaucum) is the most widely grown type of millet. It has been grown in Africa and the South Asia since prehistoric times. India is the largest producer of pearl millet. It is most commonly used as a flour to make rotis.
Wheat is one of the oldest and most important of the cereal crops. Wheat is a major ingredient in such foods as bread, porridge, crackers, biscuits, Muesli, pancakes, pies, pastries, cakes, cookies, muffins, rolls, doughnuts, gravy, beer, vodka, boza (a fermented beverage), and breakfast cereals. Additionally, some wheat is used by industry for the production of starch, paste, malt, dextrose, gluten, alcohol, and other products.
Jowar is commonly called by various names across India- jwaarie, jowar, jola, or jondhalaa and is used to make bhakri, jowar roti, or jolada rotti. Its English name Sorghum, comes from the family it belongs to, Sorghum Vulgare. Extensively cultivated in Asia and Africa, jowar is a staple source of nutrition in areas that are arid, and it also does not need special care for growing. There are 30 varieties of Sorghum, only one of which is used for human consumption. It is the 5th most important cereal in the world.
Moong bean is the seed of Vigna radiate, which is native to India. The beans are small, ovoid in shape, and green in colour. They are generally eaten either whole (with or without skins) or as bean sprouts, either in raw, soaked or boiled form. Moong beans are used to make salads, soups, subzis, and other delicious dishes. The starch of moong beans is also extracted from them to make jellies and transparent/cellophane noodles.
Math bean is the seed of Vigna radiate, which is native to India. The beans are small, ovoid in shape, and brown in colour. They are generally eaten whole with skins as bean sprouts, either in raw, soaked or boiled form.
The peas is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas, which can be green or yellow. Pea pods are botanically fruit, since they contain seeds and develop from the ovary of a flower.
The chickpea or chick pea is a legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, and Egyptian pea. Chickpea seeds are high in protein. Chickpeas are particularly high in fiber.
The black-eyed pea, black-eyed bean or goat pea, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean. The common commercial variety is called the California Blackeye; it is pale-colored with a prominent black spot. The beans are small, ovoid in shape, and ivory in colour.
Lima Bean Seeds. Fresh lima beans are unusually sweet, tender and flavorful. Lima bean plants ripen from late summer to frost. Pole limas produce the largest beans, extremely tender, meaty and delicious. lima beans are green pods filled with oval or kidney-shaped, flattened beans. Beans can be white, creamy or green colored. They are usually covered with reddish-brown markings.