Large beige chickpeas for hummus, curries and salads.
Smaller, darker chickpeas with earthy flavor and high fiber.
Split chickpeas with a nutty flavor for dals and curries.
White, round legumes perfect for curries and snacks.
Distinctive beans with black 'eye' marking, mild and versatile.
Yellow lentils with a mild flavor, perfect for dals.
Small round beans that can be used whole or split.
Rich, creamy beans essential for dosas and specialized dishes.
Small, elongated beans with earthy flavor, popular in Rajasthani cuisine.
Red, kidney-shaped beans for hearty dishes and chili.
Protein-rich beans used in various vegetarian preparations.
Quick-cooking red lentils for soups and stews.
Sweet, nutritious corn kernels for soups and salads.
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