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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 Pawa Thick1 Kg

Poha is an Indian dish prepared in the Indian states of Maharashtra, Odisha, Madhya Pradesh, Telengana, Karnataka, Gujarat, and Rajasthan.

Okra comes from a large vegetable plant; it has a mild flavour as well as a unique texture. Shana Okra, either whole or cut, may be used immediately from frozen, making them a tidy and convenient way of enjoying the vegetable at its best.

A traditional popular anytime snack originally from Gujarat, made from fermented batter of rice & Urad dal with a tangy sour taste