Legumes

Mung dal, also known as "Dhuli Moong" or "Payatham Paruppu", are yellow lentils that have been hulled and split. They are particularly easy to digest and take on seasonings and spices well, so are often made into spicy dhals. Read more

Urid Dal are black lentils that are split and peeled. They are white from the inside and are therefore also called white lentils. Read more

Pigeon Peas are known for their full taste and are used in many Latin and South American kitchens. Read more

Split chickpeas, well known in Indian and Pakistani cuisine. Read more

AFP black eye beans are healthy beans that can be used in different ways. They have a sweet, mild, earthy flavor that fits well with all kinds of dishes of african, american and asian cuisine. Read more

Yellow split peas are a natural source of nutrients. They are packed with protein, fiber and vitamin C. It is also a great ingredient for Dutch Pea Soup. Read more

Adzuki beans, also called Azuki or Aduki, are red-brown, dried beans. In Asia, these beans are widely used in sweet snacks and desserts. In the West, they are often used in savory dishes. Read more

Whole Mung Beans / Moong Beans are small, yellowish-green beans. The whole beans are quite different from the split ones: they have a stronger flavour and so are seldom interchangeable. Read more

Dried large lima beans. They have a sweet, rich taste and a smooth texture. They taste great in salads, soups and stews. Read more

Toor Dal are split pigeon peas. Toor Dal is used in Indian soups and dishes. Read more

Broad Beans a natural source of nutrients. They are rich in valuable minerals, fibers and proteins and are an excellent meat substitute for vegetarians. With Valle del Sole Broad Beans you can not only prepare delicious Italian dishes such as salads, Fett Read more

Pinto beans are an excellent source of nutrients, including protein, fiber, vitamins and minerals. They are often used in various dishes such as chili, stews and soups. Read more

Soy pieces are rich in protein and are therefore an excellent substitute for meat. To prepare them, first soak the pieces in warm water until they soften. You can then fry them or cook them in broth or sauces of your choice. Read more

Brown Lentils. Read more

Use these chickpeas to prepare falafel or hummus and for dishes such as chana masala (crispy chickpea curry). Read more

The dried lupines are a well-known food in countries like Bolivia, Peru or Ecuador to make various Andean dishes. They are low in fat and calories and are a real energy source. Read more

Whole Mung Beans / Moong Beans are small, yellowish-green beans. The whole beans are quite different from the split ones: they have a stronger flavour and so are seldom interchangeable. Read more

Dried black turtle beans. Read more

Red lentils are used in many cuisines around the world. Highly nutritious and healthy! Read more

Valle del Sol Dutch Brown Beans, packed in a handy 900g bag, offer a nutritious and tasty addition to various dishes. Read more

Green split peas for pea soup. Read more

Dried Kidney beans. Soak in water before using. Read more

Split Moong Dal is green, split, but not felted. Read more