These chickpeas come from Pakistan where they are sun-dried until they turn a deep rust color. Like regular chickpeas, they have a deep, earthy aroma and a nutty flavor. Black chickpeas can be found in Pakistani markets and specialty food shops.
Red lentils are the fastest cooking lentil, but they lose their shape easily and become mushy, making them unsuitable for recipes that call for green or brown lentils. Whole red lentils will require a longer cooking time than split red lentils.
Vigna mungo, black gram, urad bean, minapa pappu, mungo bean or black matpe bean. Black gram originated in pakistan, where it has been in cultivation from ancient times and is one of the most highly prized pulses of Pakistan.
The aduki bean is a tiny, reddish-brown bean with a cream coloured seam and sweet, nutty flavour. It is particularly popular in Asian cooking, most often used for sweet dishes including soups, desserts and as a dim sum filling.
It is a bushy annual plant of the legume family, known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each. In South Asian cuisine, split lentils(often with their hulls removed) are known as Lal Daal.
The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Its seeds are high in protein.
The peas are round when harvested, with an outer skin. The peas are dried and the dull-coloured outer skin of the pea removed, then split in half by hand or by machine at the natural split in the seed’s cotyledon.