TRS Alubia Beans. Alubia Beans is also known as white kidney beans, white rajma. Alubia Beans are excellent source of protein and are very popular in north Indian region
TRS Brown Lentils. Brown Lentils is also called as Masur dal. Brown lentils are high in protein and iron. It is cooked in varieties of styles across India.
TRS Butter Beans. Butter Beans is also called as Lima beans. In India, it has several names such as Val, Vaal and Walor. It is rich in potassium, iron and fibre. It is normally served with salads, casseroles, mashed and can also be eaten as side dish
TRS Chick Peas. Chick Peas is also called Ceci or Chana. They are light brown and pale in colour. Their texture turns firm and tender once cooked. They add good colour and flavour to dishes. Chick Peas are used in salads, curries and soups. In North India, they are used to make popular dish called chola masala.
TRS Green Lentils. Green Lentils are rich in iron and they are great source of protein. They contain health polyphenols and reduce heart related disease
TRS Malawi Oily Toor Dal. Malawi Toor Dal Oily is the most popular dal used in India. Toor dal are ochre coloured and is a split pea which is slightly sweet and nutty in flavour. It is used in dal as a main ingredient. While in South India, it?s used to make sambhar and rasam. It is recommended to soak dal for 3 to 6 hours before use.
TRS Moong Beans. Moong Beans are small yellowish-green beans. While the wholes beans are quite different from the spilt ones and they have a strong flavour. They are cooked with varieties of spices in India and make delicious curries and daals. Mung Beans are easy to digest.
