Dal and Legumes for Ayurvedic Cuisine
Legumes are very important in Ayurvedic cuisine and are an important source of protein. Chickpeas, different types of lentils, sweet lupines, soy and peas plus all kinds of beans belong to this category of foods and help add protein to your meals.They are often eaten as a supplement to rice or added to hearty meals or veggies dishes. They make wonderful soups, chillies and appetisers.
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- Split and peeled
- Nutritious, plant protein source
- For „Kitchari“
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- Peeled
- Short cooking time
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- Quickly prepared
- Suitable for Vata, Kapha & Pitta
- Versatile uses
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- Strong flavour
- High in protein
- Perfect for South Indian dishes
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- Mildly nutty taste
- Versatile
- Raw food quality
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- Quick cooking
- A high-protein side dish
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- The base of many Indian dishes
- Nutty taste
- Perfect for vegans & vegetarians
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- For unique recipes
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- Short cooking time
- Origin: Turkey
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- Versatile
- Raw food product
- From fair trade projects
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- No soaking time
- Versatile
- Raw food product
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- High-quality protein
- Short preparation time
- Raw food product
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- Especially rich in protein
- Perfect for Vegans & Vegetarians
- Whole chickpeas
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- Hearty & aromatic
- Full of flavour and nutrients
- No need to pre-soak
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- Nutty taste
- Can be used in lots of delicious ways
- Very popular with kids
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- Partially defatted soy flour
- High-quality protein source
- Versatile
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- Partially defatted soy flour
- High-quality protein source
- Can be used in many ways
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- High protein content
- Versatile
- From fair trade projects
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- Partially defatted soy flour
- High-quality protein source
- Versatile
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- Natural protein source
- Versatile use
- Raw food product
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- Strong aromatic taste
- Great source of proteins & vitamins
- Ideal for contemporary cooking
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- Delicate taste
- Versatile in use
- Rich in protein and vitamins
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- Peeled & split
- Valuable proteins & carbohydrates
- Very filling
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- Perfect for Vegans & Vegetarians
- Nutty taste
- For Indian dishes and side dishes
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