Legumes

Yellow split peas for Dutch pea soup or Indian food! 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

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

TRS Mung Dal 1kg: Versatile, dried mung beans, ideal for curries, soups and stews. 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

Chopped Peanuts 500g: finely chopped peanuts, perfect for various dishes and baking. Read more

Dried black turtle beans. 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

Pigeon Peas are known for their full flavor and are used in many Latin and South American cuisines. 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

Alubia beans are the best known type of beans. They are often found in tomato sauce and are delicious as a side dish for breakfast, in salads, curries and much more. Read more

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

Chick Peas have an irregular shape and a nutty flavor. Chickpeas feel at home in the North African and Indian cuisine. Chickpeas can be eaten in salads, added to stews or ground into gram flour. It can be used in making hummus or falafel. 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

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

Urid Dal or Ulutham Paruppu are black lentils that have been split and skinned. A common and popular legume, they are widely used all over India for making dhal or soups. Urid dal, along with rice, are used to make dosas, the crisp pancakes of southern In 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

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

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

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