Beans & Lentils

Asian Beans & Lentils – The Most Popular Varieties

• Black Beans: Fermented black beans are a classic ingredient in many Chinese stir-fries. Their rich umami flavour adds depth to dishes such as Chop Suey, vegetable stir-fries and meat dishes.
• Red & White Beans: Red and white beans are versatile legumes with a mild flavour and a pleasantly firm to creamy texture. They are commonly used in curries, soups, stews, vegetable dishes and rice recipes. Pre-cooked beans are ready to eat and can easily be added to many meals.
• Mung Beans: Mung beans are an essential ingredient in Vietnamese cuisine. Available both whole and split, they are traditionally used as a filling for Vietnamese Bánh Xèo (crispy turmeric pancakes), where they provide a soft texture that perfectly complements the crispy pancake.
• Adzuki Beans: Adzuki beans are especially popular in Japanese cuisine. These small red beans are traditionally cooked into a sweet bean paste used as a filling for mochi, dorayaki and many other desserts. You can easily prepare it at home with cooked adzuki beans, sugar and water, or choose one of our ready-made sweet bean pastes.
• Kidney Beans: With their rich flavour and firm texture, kidney beans are ideal for curries, rice dishes, soups and stews. They also pair perfectly with vegetables, garlic, ginger and soy sauce in many Asian recipes.
• Urid Dal (Urad Dal): Urid Dal, also known as black gram, is one of the key ingredients in Indian cuisine. Although often referred to as black lentils, it is actually a type of bean. Split or skinned urid dal is commonly used for dals, dosas and idlis.
• Green Lentils: Green lentils have a slightly nutty flavour and retain their shape during cooking. They are excellent in soups, curries, salads or served with rice. They also add texture to stir-fried vegetable dishes.
• Red Lentils: Red lentils cook quickly and develop a smooth, creamy texture. They are ideal for flavourful lentil curries made with coconut milk, ginger, garlic, coriander and spices.
• Chickpeas: Chickpeas are a staple ingredient in both Middle Eastern and Asian cuisine. They are perfect for curries, salads and stews and are also used to prepare hummus and falafel. Combined with sesame, coriander, garlic and ginger, they create wonderfully aromatic dishes.

Create Sweet Soups & Desserts with Beans

Have you tried traditional Asian sweet bean desserts? In China, these dessert soups are known as Tong Sui and are prepared with ingredients such as mung beans, longan or red beans, usually combined with sweetened water or coconut milk. Similar desserts can also be found in the Philippines as Halo-Halo and in Thailand as Tau Suan. Served chilled, they make wonderfully refreshing desserts, especially on warm days.

Popular Asian Dishes with Beans & Lentils

Beans and lentils are used in many traditional Asian and Middle Eastern recipes. Some of the most popular include:

• Dal: One of India's most famous dishes, prepared with various lentils or dal varieties and served with rice or naan.
• Chana Masala: A spicy North Indian chickpea curry with tomatoes, onions and aromatic spices, and one of the best-known vegetarian dishes in Indian cuisine.
• Sambar: A South Indian lentil stew combining lentils, vegetables and a tangy spice blend, traditionally served with rice, idli or dosa.
• Mujaddara: A Middle Eastern speciality made from lentils, rice and crispy fried onions. This simple dish is loved for its rich flavour and wholesome ingredients.
• Sweet Adzuki Bean Desserts: Sweet bean paste is used not only for mochi and dorayaki but also in many Japanese pastries, desserts and ice cream.
• Stir-Fries: Mung beans and kidney beans add texture and flavour to stir-fried vegetables, noodles and rice dishes.

Why Buy Asian Beans & Lentils from Asia Foodstore?

• Extensive Selection: Discover mung beans, adzuki beans, kidney beans, lentils and many more ingredients for authentic Asian and Middle Eastern cooking.
• Perfect for Sweet & Savoury Recipes: Use our beans and lentils for curries, dals, soups, stir-fries or traditional desserts made with adzuki beans.
• Trusted Brands: We stock quality products from leading brands including TRS, Cock Brand and Imuraya for authentic flavour and reliable quality.
• Everything for Asian Cooking: Complete your order with rice, spices, coconut milk, soy sauce and many other essential ingredients.
• Fast Shipping: We usually dispatch your order within 1–3 business days. Shipping within Germany is free for orders over €49.

Order Asian Beans & Lentils Online Today

Ready to try authentic recipes with beans and lentils? Our online shop offers everything you need. Whether you're preparing stir-fried mung beans, a fragrant lentil curry or mochi filled with sweet adzuki bean paste, Asia Foodstore has a wide selection of beans and lentils for Asian and Middle Eastern cuisine. Complete your order with soy sauce, rice, sesame, curry powder, coriander, turmeric and many other essential ingredients.

If you have any questions about our beans, lentils or other legumes, simply contact us via our contact form or by email. Our team is always happy to help you find the right products.

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FAQ – Asian Beans & Lentils

How do I make a creamy lentil curry?
To prepare a creamy lentil curry, sauté onions, ginger and garlic before adding red lentils, curry powder or your preferred spices, along with tomatoes, water or coconut milk. Simmer for around 15–20 minutes until the lentils are soft and creamy, then season with salt and fresh coriander.

Which spices pair well with beans and lentils?
Beans and lentils work wonderfully with spices such as ginger, garlic, coriander, cumin, turmeric, sesame and chilli. Combined with the right seasoning, they create flavourful curries, soups and many other Asian dishes.

How do I cook green lentils?
Green lentils usually do not require soaking. Simply rinse them under cold water and cook for around 20–30 minutes, depending on the variety. Since they retain their shape, they are ideal for salads, curries and side dishes.

Do dried beans need to be soaked before cooking?
Not all dried beans require soaking, but many varieties such as kidney beans and chickpeas should be soaked for several hours or overnight to reduce cooking time and ensure even cooking. Lentils, including red and green lentils, can usually be cooked directly after rinsing.