Kollu is a variety of beans generally used in many South Indian dishes. These edible seeds are very nutritious and are used for multiple cooking purposes.
Peas are a good source of vitamins C and E, Zinc, and other
antioxidants that strengthen immune system. Yellow peas are milder than green peas and have a nuttier taste.
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Moong dal is used to make khichdi, vada, kheer, moong dal halwa, pakode, and other sweet and savoury dishes. It is used to make a special type of sambhar which served with idli.
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Chickpeas are usually boiled or roasted and go well in curries and salads Chickpeas offer specific health benefits, and consuming them regularly boosts your intake of a few key nutrients.
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Cow peas provide a rich source of proteins and calories, as well as minerals and vitamins. Cow peas starch is digested more slowly than the starch from cereals, which is more beneficial to human health.
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