Split and dehusked to produce a small pale yellow split pea (dal)
Popular in North and South Indian cuisine
Great for creamy dals and soups
Can be used to prepare dumplings
If fried in oil, this dal will turn red and aquire a nutty flavour
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.
Fudco Mix dal is a blend of different dals. Mixed dals are a rich source of proteins. They are also a good source of folate. They maintain digestive health and boost energy levels. This dal mix can be used to make dishes like khichdi, cheela (a dosa variant), etc.
Whole green peas are small and round. They are most commonly eaten boiled or steamed. They have a sweet flavour and starchy texture, and are very similar to yellow peas.
Yellow peas are husked and about quarter inch wide and pale yellow in color. These delicious peas, wholesome peas are used in dishes across the world and are an excellent choice for thick and hearty dals or soups.
Moth Beans also known as mut, mot, mat, papillion, haricot or dew bean. The moth beans are very small and brownish in colour, with a creamy yellow coloured interior. Similar in taste to the mung bean, but with a nuttier flavour, these tiny beans are simmered with other vegetable or lentils for a staple curry in North India.
Whole Green Peas are small and round. They are most commonly eaten boiled or steamed. They have a sweet flavour and starchy texture, and are very similar to yellow peas.
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.
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.
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.
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.