Gram flour, besan, or chickpea flour, is a pulse flour made from a variety of ground chickpeas known as Bengal gram. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani, and Sri Lankan cuisines. Gram flour can be made from either raw or roasted chickpeas. The roasted variety is more flavorful, while the raw variety has a slightly bitter taste.

A delicious small green bean with a creamy nutty flavour. Also used for bean sprouts. Mung Beans are a good source of protein and are high in dietary fibre. Available in 2Kg bags.

A kidney shaped bean used in Indian and Caribbean dishes. Also known as Rajmah they can be used in a bean salad.

Cardamom Flavour Unsweetened Instant Chai Pre-Mix.

Ginger(Adrak ) Flavour Instant Chai Pre-Mix

Malawi Toor Dall or Toor Dall Oily is the skinned and split pigeon peas, more commonly known as arhar dal. The extra coating of oil, which is not removed during processing, helps preserve the dal for a longer duration of time, and is ideal for storage. Sometimes called the “King of Pulses”, toor dall is one of the most commonly consumed dals throughout India, and is known for its thick consistency, rich taste, and low cook time. Mostly it is soaked in water for an hour, and then pressure cooked, with an added tadka. It is also used for making different kinds of legume curries, stews, and many other dishes. It is one of the richest sources of plant based protein, and is also a good source of calcium, vitamins B and C, and magnesium.