Panch Puran is a colourful blend of flavourful seeds. Panch Puran is usually fried in oil or ghee before adding anything else to the pot, flavouring the oil and releasing the aroma of the oils in the seeds. Suitable for Vegetarians.
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.
Coriander seed is possibly the most important ingredient in Indian curries and dried roasted Coriander seeds or dhana dal are eaten as a snack. Coriander seeds are also an essential ingredient in tagines.
Coriander goes well with ham and pork, especially when orange is included. It enhances fish dishes and, with other spices, may form a delicious coating for spiced fish or chicken, rubbed into the scored flesh and grilled. Try frying a few seeds with sausages to add an unusual flavour. Coriander complements chili and is included in many chili recipes, such as harissa, the hot North African red pepper sauce. It may be added to cream or cottage cheese.
Plain or Non- Oily Toor dal, this Toor dal is without any oil application. Many dishes like puran poli, sambhar and dal fry can be prepared. Toor dal is the staple food of India and is consumed on a daily basis in almost all Indian households along with rice and roti.
Deggi Mirch is a unique, age-old blend, processed from special varieties of colourful Indian red chillies. It is mildly hot and imparts glowing natural red colour to curried dishes making them palatable.