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Yellow Lentils

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The appearance, flavor, texture, cooking time, and other characteristics of  Yellow Lentils are described here.


  • Legume

  • Primarily grown in Pakistan

  • Green (whole), Yellow (split and de-husked)

  • Mild, earthy flavor

  • High in protein, dietary fiber, vitamins

  • Lower in fiber, vitamins, and minerals compared to brown rice and minerals

duration

15-30 minutes

uses

Soups, salads, curries, snacks, sprouting


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chickpeas lentils

The appearance, flavor, texture, cooking time, and other characteristics of chickpeas are described here.


  • Legume (Split Bengal Gram)

  • Primarily grown in Pakistan

  • Mildly sweet, nutty flavor

  • Yellow

  • High in protein, dietary fiber, vitamins and mineral

  • Moderate digestibility, soaking recommended before cooking

duration

25-40 minutes

uses

Curries, soups, stews, snacks, flour (besan)


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red lentils

The appearance, flavor, texture, cooking time, and other characteristics of red lentils are described here.


  • Legume (Lentil)

  • grown in pakistan

  • Mild, earthy flavor

  • Red, orange, or pink

  • High in protein, dietary fiber, vitamins

  • Highly digestible, often recommended for infants and elderly


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cooking duration

12-15 minutes

uses

Curries, soups, stews,

White lentils

The appearance, flavor, texture, cooking time, and other characteristics of white lentils are described here.


  • Legume (Split and de-husked Black Gram)

  • Primarily grown in pakistan

  • Earthy, slightly nutty flavor

  • White (after de-husking)

  • High in protein, dietary fiber, vitamins

  • Moderate digestibility; soaking recommended for better digestion


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cooking duration

30-45 minutes

uses

Dosas, idlis, curries, dals, papadum, vadas

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Your reliable supplier of high quality rice ,lentils ,salt,sesame,wheat straw  onions, potatoes and Rhodes grass. We offer our customers quality products, dependable service and all supported with professionalism. “


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