Toor Dall is commonly known as Arhar dal, or the split Pigeon Peas. It is one of the most commonly consumed pulses in India, and is known for its thick consistency, rich taste, and low cook time. Mostly, toor dal is soaked in water for about an hour before being used in cooking. The lentil curry made by pressure cooking or boiling the toor dal, and then adding tempering, is a staple throughout India. Toor dal is also used in making curries, rasams, stews, and many other dishes. It is a rich source of plant based protein, along with being abundant in magnesium, vitamin B6 and B9, vitamin C, and calcium. It is mandatorily served to children, or adolescents in the growing age group, and is believed to help increase height. Toor Dall Unoily is the regular toor dall that has been treated to remove the extra oil, so that it can be readily used for cooking.

The tinda and plural called tinday, also called Indian round gourd or apple gourd or Indian Baby Pumpkin, is a squash-like cucurbit grown for its immature fruit.

Ground Cumin s stronger than whole seeds and its flavour is strengthened by toasting. It can be used in meat, rice and vegetable dishes. Available in 400g bag.

Dabur Chyawanprash has anti-oxidant properties & strengthens your body's internal defense mechanism, the immune system, thereby protecting you from everyday infections, cough, cold & stress etc.

This is a Vegetarian product. Authentic, mouth watering South Indian rasam A favourite with rice, or as a soup by itself.

Jalpur Millers sorghum / juwar flour Juwar flour produces wholesome bread and other baking dishes It is also widely used to coat vegetables and meats for a crispy outter shell A very healthy flour can make many recipes.