Pulses & Nuts

Black-eyed peas, also known as black-eyed beans, are a type of legume that is commonly used in Southern American cuisine. They are oval-shaped and have a creamy white color with a black spot on the outside.

Black-eyed peas are a good source of plant-based protein, dietary fiber, and other nutrients such as folate, iron, and potassium. They are also low in fat and calories, making them a healthy choice for those who are watching their weight.

Black-eyed peas can be used in a variety of dishes, including soups, stews, salads, and side dishes. They are a popular ingredient in Hoppin' John, a traditional Southern American dish made with black-eyed peas, rice, and pork. Black-eyed peas can also be used to make falafel, a Middle Eastern dish made with ground chickpeas or other legumes. They can be cooked by boiling, pressure-cooking, or slow-cooking to achieve the desired texture.

Toor dal, also known as split pigeon peas, is a type of lentil that is commonly used in Indian cuisine. It is a small, oval-shaped legume that is beige in color with a yellow interior. Toor dal has a mild, nutty flavor and a creamy texture when cooked.

Toor dal is a good source of plant-based protein, dietary fiber, and other nutrients such as iron, potassium, and folate. It is also low in fat and calories, making it a healthy choice for those who are watching their weight.

Toor dal can be used in a variety of dishes, including soups, stews, curries, and side dishes. It is a popular ingredient in dal, a staple dish in Indian cuisine that is made by cooking lentils with spices and served with rice or bread. Toor dal can also be used to make sambar, a lentil-based vegetable stew, or as a base for rasam, a tangy South Indian soup. Toor dal is easy to cook and can be boiled, pressure-cooked, or slow-cooked to achieve the desired texture.