Dal and Legumes for Ayurvedic Cuisine
Legumes: 6 products
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Maharishi Ayurveda Organic Yellow Mung Dal, Halved & Peeled, 500 g
- Quickly prepared
- Suitable for Vata, Kapha & Pitta
- Versatile uses
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Berglöwe Organic Minced Soy Meat, 300 g
- Partially defatted soy flour
- High-quality protein source
- Versatile
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Berglöwe Sliced soy meat, organic, 250 g
- Partially defatted soy flour
- High-quality protein source
- Can be used in many ways
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Alnatura Organic Chickpeas & Coconut Stew, 400 g
- Vegan
- With Oriental spices
- Quick to prepare
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Rapunzel Organic Roasted Chickpea Flour, 500 g
- Fine nutty taste & delicate roasted aroma
- Ground whole chickpeas
- For cooking, baking & as an egg substitute
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Berglöwe ORganic Soy Meat Medallions, 200 g
- Partially defatted soy flour
- High-quality protein source
- Versatile
All prices incl. VAT.
Legumes are very important in Ayurvedic cuisine and are an important source of protein. Chickpeas, different types of lentils, sweet lupines, soy and peas plus all kinds of beans belong to this category of foods and help add protein to your meals.They are often eaten as a supplement to rice or added to hearty meals or veggies dishes. They make wonderful soups, chillies and appetisers.
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