Wheat is a globally vital cereal grain from the Triticum genus, cultivated for its kernels to produce flour for breads, pastas, and baked goods, and also used as animal feed

Moth bean (Vigna aconitifolia), also known as matki, Turkish gram, or dew bean, is a drought-resistant legume popular in Indian cuisine, especially in arid regions, valued for being rich in protein, fiber, vitamins, and minerals

small, green, protein-rich legumes native to the Indian subcontinent that are used in both sweet and savory dishes

nutritious, heat-loving legumes known for their cream color with a black "eye," rich in fiber, protein, folate, iron, potassium, and vitamins A & K, offering benefits like improved digestion, heart health, and blood sugar control

Maize seeds are the kernels of corn, crucial for planting new crops, with varieties chosen for specific seasons (Kharif/Rabi) or uses (sweet, pop, grain), available as hybrids

White, black, and green chickpeas are different varieties of the same legume, offering unique flavors, textures, and slightly varied nutrition, with black (Kala Chana) generally highest in protein/fiber/iron, white (Kabuli Chana)

White and green peas (Vatana) are staple legumes, with green peas being sweeter, rounder, and often fresh or frozen for salads/soups, while white peas (Safed Matar) are dried, earthy, protein-rich

Kidney beans, also known as rajma in India, are a versatile legume popular worldwide for their kidney shape and red color. They are an excellent source of plant-based protein and fiber

A lentil is a nutritious, lens-shaped edible seed from a legume plant, prized globally for its high protein, fiber, and nutrient content, used in dishes like soups, stews, and curries (dal)

Pigeon peas, or Cajanus cajan, are resilient, nutrient-rich legumes (also called red gram/toor dal) vital in tropical diets, providing protein, fiber, B vitamins, minerals (iron, calcium)