Red Kidney Beans, also known as Rajma, are commonly used in South Asian Cuisines. They are often used to make rajma curry but can be used in casseroles, stews and soups.
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.
Heera Soybean is an important source of protein,and a decent source of both carbs and fat. They are a rich source of various vitamins, minerals, and beneficial plant compounds. For this reason, regular soybean intake may alleviate the symptoms of menopause and reduce your risk of prostate and breast cancer.
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.
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.
Moong dal is also known as green bean they are small cylindrical beans with bright green skin.this is the most nutritious beans and very easy to digest. moong dal is always tasty and an excellent source of valuable nutrients and protein. This dal is a great combination with chapattis.
Mung Dal, one of the most loved dal alternatively also Called Moong bean, green gram, mash. It is the most favored lentils in Indian Cuisine. Rich source of Vitamins and Proteins. In Ayurveda, mung dal is said to be a portion of very beneficial health food.
At the rate of high heart problems, Mung Dal lowers blood pressure.
With fast and junk food, the weight adds another problem to ourself and family health. But Nature has provided us with such good healthy food. Mung dal controls weight.
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.
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.
Tiny Mung beans are split and dehusked to produce Mung Dal Yellow. This very popular dal has a deliciously creamy taste and smooth texture when cooked. Used in soups, stews, casseroles and vegetable dishes. Cooks quickly, usually no more than 20 minutes.
Gluten free. Suitable for vegetarians.
Available in 500g bags.
Toor dal is also known as pigeon peas. These nutritious peas contain high levels of protein and the important amino acids methionine, lysine, and tryptophan
Commonly known as ‘Kala chana’ (Hindi) in India, chickpeas are a part of the vegetarian diet in India. These are basically legumes belonging to the Fabaceae family. The plants are short in height and are mostly found in tropical and subtropical regions. The seeds are excellent sources of protein. There are generally two varieties of chickpeas, ‘desi’ and ‘kabuli’. The ‘desi’ variety comprises of darker smaller seeds having a rough outer covering whereas the ‘kabuli’ variety are comparatively larger light colored beans with a smoother coat.
Natco Whole Yellow Peas. Whole Yellow Peas is a high source of protein and fibre. Some of the pulses are used as a whole, while others are split. Whole Yellow Peas are used to make dal in Indian homes.
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