Grains

Ingredients Indian Grains Recipes | Manjula’s Kitchen – Explore the richness of Indian grains with delightful recipes from Manjula’s Kitchen.


 

Urad dal

Grains

Urad dal has black skin, while the inside is creamy white. This white lentil is rich in protein and the iron content is good for improving hemoglobin count. Urad dal is great for vegan and low fat diets.

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Rajma (kidney beans)

Grains

Kidney beans are a good source of cholesterol-lowering fiber, as are most beans. Kidney beans also slow the rise in blood sugar after a meal, help memory, provide antioxidant effects, give you energy, and provide fat-free high quality protein.

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Moong Dal

Grains

Moong dal is rich in protein and used in a variety of traditional vegetable dishes. They have a nutty flavor and are easy to cook. Moong is relatively easy to digest.

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Masoor dal (lentils)

Grains

Lentils are dark brown to greenish brown in color, and a good source of iron and protein. Lentils also contain dietary fiber, vitamin B1, and minerals.

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Lohbia / chawli

Grains

Lohbia are black-eyed beans and also called black-eyed peas. They have a smooth texture. Like most beans, black-eyed beans are rich in fiber and as a high-potassium, low-sodium food they help reduce blood pressure.

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Kabuli Chana / Chole

Grains

Chickpeas or Garbanzo beans are a good source of protein, manganese, dietary fiber, copper, phosphorus, and iron. Eating chickpea can lower “bad” cholesterol, give you energy, stabilize blood sugar, and provide antioxidant effects. Chickpea seeds are also eaten fresh as green vegetables.

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Chana Dal

Grains

Also known as Bengal Gram. This is the most popular legume in India. Chana dal has a very low glycemic index.

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