Val Beans sometimes called 'butter beans' because of its starchy and buttery texture, vaal has a delicate flavour that complements a wide variety of dishes. You will find them in various shapes and sizes, ranging from creamish flat long beans, broad hard beans to off white oval shaped dal. This versatile ingredient finds its way commonly in Maharashtrian, Gujarathi and Parsi kitchens in traditional recipes like Vangi ani Val, Dalimbi, Walor muthia nu shaak, Tittori dal etc.A type of pulse commonly used in foods from India that may be served as sprouts, fresh pods, or as dried beans. This bean grows on a small bush and is picked when the pod is tender if the pod is to be prepared as a fresh vegetable. As the bean matures it is then harvested to be dried for use in growing sprouts or made into ingredients for side dishes, main dishes, salads, and soups. The dried val bean is light tan in color and provides a slightly bitter nutty flavor when cooked. It is a good bean to combine with ginger or coconut.

Urad Whole Black (Black Matpe Beans Polished) Also called Black Beluga Lentils. Whole Urad daldahl is used more like a chili or stew than a soup or daldahl. These lentil-like beans have black skins covering creamy white interiors.Whole urad dal dahl derive their strong, rich, earthy flavor from the black skins. and have an uncanny ability to absorb flavors. Best when soaked for about 4 hours or overnight. All natural. Friend of the heart. Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers

Black Eye Beansis a plant food, onthe Food Guide Pyramid, created by the United States Department of Agriculture, the bean is included in the Meat and Beans section because it can be used as a protein source instead of an animal food. In fact, many vegetarians use legumes to substitute for meat when planning meals. One serving of black-eyed peas is equal to one-half cup.

One serving ofblack-eyed peascontains 70 calories, making it a low-calorie option when served without additional condiments. The majority of calories comes from carbohydrate sources (16 grams). Each serving also contains three grams of protein. The beans do not contain any fat or cholesterol.

As with all legumes, black-eyed peasare very good fiber sources, providing 4 grams or 16% of the recommended daily value. There are two types of dietary fiber: soluble and insoluble. Beans contain mostly soluble fiber, which can help decrease blood cholesterol levels and therefore may help reduce the risk of heart disease. Soluble fiber may also help patients with diabetes maintain improved blood sugar levels because the fiber helps to slow the rate of absorption of carbohydrate.

Val Beanssometimes called 'butter beans' because of its starchy and buttery texture, vaal has a delicate flavour that complements a wide variety of dishes. You will find them in various shapes and sizes, ranging from creamish flat long beans, broad hard beans to off white oval shaped dal. This versatile ingredient finds its way commonly in Maharashtrian, Gujarathi and Parsi kitchens in traditional recipes like Vangi ani Val, Dalimbi, Walor muthia nu shaak, Tittori dal etc.

A type of pulse commonly used in foods from India that may be served as sprouts, fresh pods, or as dried beans. This bean grows on a small bush and is picked when the pod is tender if the pod is to be prepared as a fresh vegetable. As the bean matures it is then harvested to be dried for use in growing sprouts or made into ingredients for side dishes, main dishes, salads, and soups. The driedval beanis light tan in color and provides a slightly bitter nutty flavor when cooked. It is a good bean to combine with ginger or coconut.

Val Beans sometimes called 'butter beans' because of its starchy and buttery texture, vaal has a delicate flavour that complements a wide variety of dishes. You will find them in various shapes and sizes, ranging from creamish flat long beans, broad hard beans to off white oval shaped dal. This versatile ingredient finds its way commonly in Maharashtrian, Gujarathi and Parsi kitchens in traditional recipes like Vangi ani Val, Dalimbi, Walor muthia nu shaak, Tittori dal etc.A type of pulse commonly used in foods from India that may be served as sprouts, fresh pods, or as dried beans. This bean grows on a small bush and is picked when the pod is tender if the pod is to be prepared as a fresh vegetable. As the bean matures it is then harvested to be dried for use in growing sprouts or made into ingredients for side dishes, main dishes, salads, and soups. The dried val bean is light tan in color and provides a slightly bitter nutty flavor when cooked. It is a good bean to combine with ginger or coconut.

Urad Whole Black (Black Matpe Beans Polished) Also called Black Beluga Lentils. Whole Urad daldahl is used more like a chili or stew than a soup or daldahl. These lentil-like beans have black skins covering creamy white interiors.Whole urad dal dahl derive their strong, rich, earthy flavor from the black skins. and have an uncanny ability to absorb flavors. Best when soaked for about 4 hours or overnight. All natural. Friend of the heart. Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers

Black Eye Beansis a plant food, onthe Food Guide Pyramid, created by the United States Department of Agriculture, the bean is included in the Meat and Beans section because it can be used as a protein source instead of an animal food. In fact, many vegetarians use legumes to substitute for meat when planning meals. One serving of black-eyed peas is equal to one-half cup.

One serving ofblack-eyed peascontains 70 calories, making it a low-calorie option when served without additional condiments. The majority of calories comes from carbohydrate sources (16 grams). Each serving also contains three grams of protein. The beans do not contain any fat or cholesterol.

As with all legumes, black-eyed peasare very good fiber sources, providing 4 grams or 16% of the recommended daily value. There are two types of dietary fiber: soluble and insoluble. Beans contain mostly soluble fiber, which can help decrease blood cholesterol levels and therefore may help reduce the risk of heart disease. Soluble fiber may also help patients with diabetes maintain improved blood sugar levels because the fiber helps to slow the rate of absorption of carbohydrate.

Val Beanssometimes called 'butter beans' because of its starchy and buttery texture, vaal has a delicate flavour that complements a wide variety of dishes. You will find them in various shapes and sizes, ranging from creamish flat long beans, broad hard beans to off white oval shaped dal. This versatile ingredient finds its way commonly in Maharashtrian, Gujarathi and Parsi kitchens in traditional recipes like Vangi ani Val, Dalimbi, Walor muthia nu shaak, Tittori dal etc.

A type of pulse commonly used in foods from India that may be served as sprouts, fresh pods, or as dried beans. This bean grows on a small bush and is picked when the pod is tender if the pod is to be prepared as a fresh vegetable. As the bean matures it is then harvested to be dried for use in growing sprouts or made into ingredients for side dishes, main dishes, salads, and soups. The driedval beanis light tan in color and provides a slightly bitter nutty flavor when cooked. It is a good bean to combine with ginger or coconut.