Pulses
India is one of the largest producer of Pules. The pules are traded throughout the Indian subcontinent and other parts of Asia . There are different types of pulses available in India.
Green Gram
Mung beans / Green grams are generally prepared from dried beans by boiling until they are soft. Mung beans are light yellow in color when their skins are removed. Mung bean paste can be made by dehulling, cooking, and pulverizing the beans to a dry paste.
Unpolished Toor Dal
Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. In combination with cereals, pigeon peas make a well-balanced meal and hence are favored by nutritionists as an essential ingredient for balanced diets. The dried peas may be sprouted briefly, then cooked, for a flavor different from the green or dried peas. Sprouting also enhances the digestibility of dried pigeon peas via the reduction of indigestible sugars that would otherwise remain in the cooked dried peas.
Urad Dal
It is used in South Indian culinary preparations. Black gram is one of the key ingredients in making idli and dosa batter, in which one part of black gram is mixed with three or four parts of idli rice to make the batter. Vada or udid vada also contain black gram and are made from soaked batter and deep-fried in cooking oil. The dough is also used in making papadum, in which white lentils are usually used.
Kidney Beans
Red kidney beans are commonly used in chili con carne and are used in the cuisine of India, where the beans are known as rajma. Red kidney beans are used in southern Louisiana for the classic Monday Creole dish of red beans and rice. The smaller, darker red beans are also used, particularly in Louisiana families with a recent Caribbean heritage. Small kidney beans used in La Rioja, Spain, are called caparrones.