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Pulses

Mangalore, being a coastal city in Karnataka, is known for its rich culinary traditions and the use of various pulses in its cuisine. Here are some pulses commonly used in Mangalorean cuisine:

Green Peas: Green peas are widely used in Mangalorean cuisine to make curries, pulao, stir-fries, and snacks. They add a burst of sweetness and texture to the dishes.

 

Black Lentils (Whole Urad Dal):

Black lentils, also known as whole urad dal, are used in traditional Mangalorean dishes like urad dal curry, urad dal dosa, and urad dal vada. They are known for their rich and earthy flavor.

 

Red Lentils (Masoor Dal):

Red lentils are used to make various lentil-based dishes in Mangalorean cuisine. They cook quickly and are often used in soups, curries, and side dishes.

 

Horse Gram (Kulith):

 Horse gram, known as kulith in Mangalore, is used in traditional Mangalorean dishes like kulith saar (horse gram soup) , kulith palya (horse gram stir-fry) and even chutneys

 . Horse Gram is known for its nutritional value and is considered to be rich in protein, iron, and dietary fiber.

 

Red Kidney Beans (Rajma):

Red kidney beans are used in Mangalorean cuisine to make curries, stews, and rice dishes. They have a hearty texture and absorb flavors well.

 

Whole Green Gram (Moong Beans):

 Whole green gram, also known as moong beans, is used to make dishes like sprouted green gram curry, sundal (stir-fried snack), and sprouts salad. They are a good source of protein and fiber

 

      Tingalavare or White Beans :

In Mangalore, white beans  are commonly referred to as "White Alasande" or "Tingalavare." These beans are typically larger and have a creamy texture when cooked. They are known for their mild flavor and ability to absorb the flavors of the ingredients they are cooked with. White beans can be used in a variety of Mangalorean dishes, such as curries, stews, salads, and side dishes.   White beans are not only delicious but also rich in dietary fiber, protein, and various vitamins and minerals

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