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This freckled light colored variety of Rajma comes from the highlands of Himachal. The only difference apart from the color, is that this variety of Rajma cooks faster and hence is more used in salads and toppings.
Cowpea or Chawli, which also goes by rongi, lobia, alsande kalu, karamani, alasandalu, first made it
Eating it whole helps retain more of the fibre and its properties due to being fibre rich.The benefi
Chana dal or Bengal gram is a staple in India. It is also known as baby chickpeas or split chickpeas
Moong Beans that have been split. They are flat and yellow colour.Easy to cook and doesnt require mu
Uses:In South India, urad dal hulled and split is soaked in water along with rice to make a kind of