Alasandalu(Bobbarlu)

ALASANDALU;ORGANIC AND NATI ALASANDALU
They are often used in various cuisines worldwide, especially in Middle Eastern, Mediterranean, and Indian cooking. The beans are rich in protein, fiber, vitamins, and minerals such as iron and magnesium. They can be eaten whole, roasted, or ground into flour (as in chickpea flour or besan) and are commonly used in dishes like hummus, falafel, curries, and soups.