Shan Shahi Haleem Mix for meat, grains & pulses curry.

Beans and Pulses are naturally low in fat, high in fibre and rich in protein.

Rose Coco Beans are a good source of protein and are high in dietary fibre. Never eat raw or uncooked beans or pulses. Unless advised otherwise, always soak beans and pulses overnight or for a minimum of 8 hours, drain away the water, rinse and boil in fresh water for a minimum of 15 minutes.

Alubia Beans are also known as White Kidney Beans and Cannelloni beans. Beans and pulses are naturally low in fat high in fiber and rich in protein.

Contains Potatoes, Peanuts, Pressed Rice, Yellow Gram Pulses, Cashew nuts, Curry Leaves, Sesame Seeds, Citric Acid, Sugar, Salt, Corn Oil, Spices

Ingredients: Tepary Beans Flour, Vegetable oil, Gram pulse flour, salt, black pepper powder, ginger powder, clove powder, mace powder, nutmeg powder, and cardamom powder.

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.

Haldiram’s bombay nuts and raisins mixture is a traditional Indian snacks containing mildly spicy mixture of richness of nuts and grains, gram flour noodles gram pulse, green peas and peanuts. Bombay mixture is commonly served with evening tea time snack and as well as for garnishing the street food.

Naturally low in fat, high in fibre and rich in protein. Suitable for vegetarians.

Urid beans are also called urad beans, black gram beans, beluga lentils or black lentils. These small black beans are a popular pulse, rich in protein and minerals. They are enjoyed for their rich, nutty taste and creamy texture. Urid beans should be soaked overnight before cooking in order to rehydrate them, then drained and cooked in ample fresh water until tender.

Tropical Heat Kenyan Chevda is a savory snack mix made primarily from Kenyan potatoes, which are reputed to be the sweetest in the world. The potatoes are carefully sourced and nurtured in Kenya, securing the livelihood of thousands of farmers in the region.

Tropical Heat Kenyan Chevda Mild 340g

Delectable traditional Indian Sweet made with sugar, almonds, gram flour, ghee and flavoured with cardamom. This Haldiram recipe makes melt-in-mouth burfi. What began as a small-town enterprise in India is today a global phenomenon. Haldiram's began as a tiny shop in Bikaner. By 1982, Haldiram's had set up shop in Delhi and the capital had begun to stop by and take note of the savouries and sweets. Today, Haldiram is famous across India and over the world. Haldiram's is a way of life for Indians no matter which country they live in. And the Countries they live in are also fast developing a penchant for Haldiram sweets and savouries.

Gram flour, besan, or chickpea flour, is a pulse flour made from a variety of ground chickpeas known as Bengal gram. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani, and Sri Lankan cuisines. Gram flour can be made from either raw or roasted chickpeas. The roasted variety is more flavorful, while the raw variety has a slightly bitter taste.

DAL BIJI - Indian snack made of crispy gram flour noodles and cantaloupe seeds and musk Melo.

Haldrirams Nut Cracker are peanuts that make a delightfully healthy and delicious snack. Excellent snack for anytime of the day and is ideal for everyone. They are crunchy and tasty and you can save it for weeks. These can also be added to salads or any other dish to enhance the taste. It has a delectable flavour and texture. These peanuts are roasted with salt and spices. It is a very good source of monounsaturated fats. Its so tasty that you can't stop eating it all day long. It makes a good tea time snacks, when you want to munch something.

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.

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.

Toor Dal Oily is full of protein and other important minerals. Toor dal is a brilliant source of carbohydrates that we need for energy . This dal not only increases the taste of your meals but also provided all kinds of nutrients. It is a dal which is consumed on a daily basis in almost all Indian households.

Toor dal is the most widely used dal in India. This ochre-coloured split pea has a slightly sweet, nutty flavour.