Also known as mut, mot, mat, papillon, haricot or dew bean, the moth bean is very small and brownish in color, with a creamy yellow colored interior. Similar in taste to the mung bean, but with a nuttier flavour, these tiny beans are simmered with other vegetables for a staple curry in North India.
Available in 500g bags.
Like a black mung bean but slightly sweeter and creamier, use in the same way as mung beans. A base for many dals and goes well with red kidney beans cooked together. Urid Beans are a good source of protein and are high in dietary fibre.
Available in 500g bags.
This creamy textured large pea holds its shape well and is a staple of Indian and Middle Eastern cuisine. Often used as a base for houmous, spicy dips, and salads.
Natco Popping Corn kernels are easily made into delicious American style popcorn. Selected from maize specially grown for its popping capacity, they are harvested from the golden fields of Nebraska.
Available in 500g.
Green lentils are larger in size and shape to red lentils with a delicious rich pea like flavour. An alternative to puy lentils.
Available in 500g bags.
Toor Dal Oily is full of protein and other important minerals. Toor dal is a brilliant source of carbohydrates that we need for energy . This dal not only increases the taste of your meals but also provided all kinds of nutrients. It is a dal which is consumed on a daily basis in almost all Indian households.
Toor Dal Oily is full of protein and other important minerals. Toor dal is a brilliant source of carbohydrates that we need for energy . This dal not only increases the taste of your meals but also provided all kinds of nutrients. It is a dal which is consumed on a daily basis in almost all Indian households.
Vegan; Vegetarian; High in Fiber; Kosher Pareve
Vibrant color
Grown in the Pacific Northwest
Rich in minerals, protein, and fiber
They're very easy to prepare, needing no pre-soaking and cooking in just 30 minutes.
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm in diameter. Mustard seeds may be colored yellow, brown or black. They are important herbs in many regional foods. Black or brown mustard seeds are widely used in Indian, especially Bengali and Southern Asian, cooking. When fried, the taste is nutty rather than fiery.