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 Moong beans are 100% natural, have no preservatives or "fillers" & have Great Health Benefits. Great source of a natural protein, ideal for vegetarians & vegans.

Also called Kala Jeera this is a more rare form of cumin. Black Cumin is more subtle than brown cumin, the seeds are sweeter, smaller and have a more delicate taste. The first flavour is small, then it grows to a smokey black flavour like lapsang suchong. The after taste is slightly bitter with nuances of citrus and aniseed.

Natco Fine Semolina is sifted from the finest quality freshly milled Durum Wheat and ground to a superfine texture.

KTC gram flour is finely milled from Channa Dall, a variety of chick peas, and is essential in Indian cuisine when cooking bhajees, pakoras and many traditional sweets. Pack Size: 2kg

Rasoi Magic - Ready to Cook Spice Mix - Jain