Vigna mungo is known as Urad Dal, black gram, black lentil. It is largely used to make dal from the whole or split, dehusked seeds. The bean is boiled and eaten whole or, after splitting, made into dal; prepared like this it has an unusual mucilaginous texture. The main ingredient in Dal Makhani
Pigeon peas are tasty legumes that are popular in Indian, Caribbean and African cooking, and make a healthy addition to any meal. They have a rich nutty flavor and provide protein, B-complex vitamins, and minerals, including potassium. Pigeon peas can be used in a variety of dishes, like Arroz con Gandules, which is a holiday meal combining rice and pigeon peas. Try them in your own side dishes or soups for a boost of nutrition at every meal.
Top-Op Chickpeas, also known as garbanzo beans, are a type of legume that is commonly used in Mediterranean, Middle Eastern, and Indian cuisine. They are round, beige-coloured beans with a nutty and slightly sweet flavour, and they are a good source of protein, fibre, and essential vitamins and minerals.
Deliciously sweet and smooth, this favorite Indian dal is delicious with vegetables. Naturally low in fat, high in fibre and rich in protein Suitable for vegetarians.
TOP OP CHANA DAL 2KG is a product of Top Op Foods, a leading brand in Indian food products. Chana Dal is also known as Split Bengal Gram and is a popular ingredient in Indian cuisine. This product is made from high-quality Chana Dal, which has been carefully selected, cleaned, and packed to ensure freshness and quality. It is a rich source of protein, dietary fiber, and essential nutrients, making it a healthy addition to your diet.
Fudco Butter Beans. Butter Beans are also known as Lima beans. In India, it has several names such as Val, Vaal and Walor. It is rich in potassium, iron and fibre. It is normally served with salads, casseroles, mashed and can also be eaten as a side dish.
Natco Red lentils are being a favourite in dishes such as red lentil curries, stews and soups. Lentils, a staple food in Indian homes and Indian cooking, they are the seeds of plants of the 'leguminous' family. They posses the natural property of absorbing the flavours of spices added to them during the cooking process.
Fudco Moong Dall is split and skinned green grams, and moong dall washed is moong dall that has been treated with water to remove excess oil. Moong dall washed does not need to be rigorously rinsed before being used in cooking, and can be used after one gentle rinse. Moong dall is mostly used in making lentil curries and rasams, besides being used in a wide variety of sweet and savory dishes. Moong dall is a great source of proteins, fibers, iron, vitamin B6, vitamin C, magnesium, and calcium; and is generally recommended to people recovering from diseases, or suffering mild diseases like an upset stomach or diarrhea. Moong dall has a lower cook time, is easily digestible and is ideal for people who don’t have much time for elaborate meal preparations. It is a staple source of proteins all over India.
Top-Op Green Peas Whole, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. ... Top-Op Green Peas Whole also provide good to excellent amounts of four important minerals, two B-vitamins, and protein--all with virtually no fat. Dried peas also feature isoflavones.
Toor dal is the most popular and widely consumed dal in India and cooked most often in Indian households. This dal is known with many different names in different part of India, like Tuvar dal, Toovar dal. In Northern part of Indian it is known as yellow dal (peeli dal) or Arhar dal. Toor dal is very simple and nutritious and very easy to cook with simple tempering of cumin seeds and asafetida. But when you give extra tadka of onion, garlic, tomato and green chilies it becomes more spicy and flavorful - Tadka Dal. The popular south Indian sambhar is cooked with Toor dal.
Fudco Vall Beans, sometimes called 'butter beans' because of its starchy and buttery texture, vall has a delicate flavour that complements a wide variety of dishes. you will find them in various shapes and sizes, Ranging from cream- coloured flat long beans, to broad hard beans and off white oval-shaped dal. This versatile ingredient is used commonly in Maharashtrian, Gujarati and parsi kitchens in traditional recipes like vangi ani Vaal, dalimbi ,walor muthia nu Shaak,Tottori dal etc.