PULSES

[vc_row][vc_column][vc_tta_accordion][vc_tta_section title=”Brown Eye Bean” tab_id=”1639507302094-ff256abc-ec23″][vc_row_inner][vc_column_inner width=”2/3″][vc_column_text]Origin : Brazil

Brown Eyed beans or brown eyed peas get their name from the characteristic brown-eye like dot found on the beans like a scare with the pod. The brown eyed beans are popular for their sweet taste, smooth texture and extensive use in various cuisines.
[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”2489″][/vc_column_inner][/vc_row_inner][/vc_tta_section][vc_tta_section title=”Light Speckled Kidney Bean” tab_id=”1639552774468-95229738-3159″][vc_row_inner][vc_column_inner width=”2/3″][vc_column_text]Origin : Brazil

As its name implies, the light red kidney bean is a lighter colored variant of the dark red kidney bean. Kidney beans are a part of the cuisine of North India. These gorgeous and versatile beans are often used in chili, refried beans, soups, and salads.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”2490″][/vc_column_inner][/vc_row_inner][/vc_tta_section][vc_tta_section title=”Green Mung” tab_id=”1639507999123-3e879cbe-49e4″][vc_row_inner][vc_column_inner width=”2/3″][vc_column_text]Origin : Brazil

The mung bean, alternatively known as the green gram, maash, moong, monggo, or munggo, is a plant species in the legume family. The mung bean is mainly cultivated in East, Southeast and South Asia. It is used as an ingredient in both savoury and sweet dishes.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”2491″][/vc_column_inner][/vc_row_inner][/vc_tta_section][vc_tta_section title=”Kabuli Chickpeas” tab_id=”1639507896936-0f3a28cf-adde”][vc_row_inner][vc_column_inner width=”2/3″][vc_column_text]Origin : Argentina

Kabuli Chickpeas are nutritional powerhouses loaded with fibre, protein and nutrients. Kabuli’s are known for their large size, creamy colour and smooth coat. When soaked and boiled, these dried pulses cook up tastier and creamier than their cousins from a can. To cook, soak the beans in clean water for 12-24 hours.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”2492″][/vc_column_inner][/vc_row_inner][/vc_tta_section][vc_tta_section title=”Red Kidney Bean” tab_id=”1639508140442-5d03a6e3-da1f”][vc_row_inner][vc_column_inner width=”2/3″][vc_column_text]Origin : Africa

The kidney bean is a variety of the common bean. It is named for its visual resemblance in shape and – for the red variety – colour to a human kidney. Red kidney beans should not be confused with other red beans, such as adzuki beans or pinto beans.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”2493″][/vc_column_inner][/vc_row_inner][/vc_tta_section][/vc_tta_accordion][/vc_column][/vc_row]