Vineeta Kharkwal

1 INTRODUCTION Beans and vegetables are common source of carbohydrate, protein, dietary fiber, vitamins, and minerals in diet. Both are used as a staple food along with cereals. In India, beans are most commonly consumed in boiled/steamed form as daal, while vegetables are consumed as sabji or saag. These cooked beans and cooked vegetables are commonly consumed with chapatis or cooked rice in daily diet. It provides proper nutrients to the consumers.