Black beans that resemble lobia are called Adzuki beans.Generally used in the pahadi cuisine called Kumaonis...

Black beans that resemble lobia are called Adzuki beans.Generally used in the pahadi cuisine called Kumaonis...

Kala chana usually is soaked overnight, pressure cooked and then made ready to use. Popularly served as part of the ashtami prasad , kala chana, puri and halwa. Kala chana is also used to make curries and gravies. In Kerala, the kala chana is used in a classic recipe called the Kadala curry, essentially black chana dunked in a coconut milk based cu..

Kala chana usually is soaked overnight, pressure cooked and then made ready to use. Popularly served as part of the ashtami prasad , kala chana, puri and halwa. Kala chana is also used to make curries and gravies. In Kerala, the kala chana is used in a classic recipe called the Kadala curry, essentially black chana dunked in a coconut milk based cu..

Also known as cowpea or white lobia. Lobia is cultivated in Asia and widely cooked here as well. the lobia is made into a curry, stir fried to make sundal and can even be used in salads when boiled...

Also known as cowpea or white lobia. Lobia is cultivated in Asia and widely cooked here as well. the lobia is made into a curry, stir fried to make sundal and can even be used in salads when boiled...

Tea is an integral part of our lives as, with each sip, it helps up to start a day full of new hopes. Our new economic launch, Chuski Chai is perfect for your energetic mornings...

Tea is an integral part of our lives as, with each sip, it helps up to start a day full of new hopes. Our new economic launch, Chuski Chai is perfect for your energetic mornings...

Cumin is a herb that has a very distinct flavour thet makes it a favourite for many. The greenish brown powder of this herb is pungent, sharp and slightly sweet used in many Indian and continental cuisines. It can also be used by sprinkling over curd or buttermilk with a bit of salt to give them an added flavour. It has also many health supporting ..

Fennel seeeds is a highly aromatic and flavourful herb, derived from a shrub. The seeds have a faintly sweet and refreshing flavour. Fennel sees powder can be added to dry masala powders used for making various gravies and curries. This can also be added to pickles like mango pickle, lemon pickle, etc. Fennel seeds are mostly eaten after meals eith..

Fenugreek seeds or Methi have a pleasantly bitter flavour and strong aroma. The seeds are often toasted to enhance their pungent aroma, and then powdered alone or with other spices. Fenugreek or Methi seeds, whole, fried or roastedand powdered, are used in the tadka for Dals and Subzis. It is used commonly in almost all the pickles recipes all over..

Horse Gram contains the highest protein content of any lentil in the world. This grain is fed to horses to keep them energetic and maintain weight, hence the namesake. Horsegram is also rich in iron and calcium among other nutrients. It is a poor man's food as it provides a lot of energy for a small portion consumed. It is a drought tolerant crop t..

Horse Gram contains the highest protein content of any lentil in the world. This grain is fed to horses to keep them energetic and maintain weight, hence the namesake. Horsegram is also rich in iron and calcium among other nutrients. It is a poor man's food as it provides a lot of energy for a small portion consumed. It is a drought tolerant crop t..

BrandJivraj 9 TeaFormLoose LeavesFlavourUnflavouredTea VarietyAssamUnits1000 gramNumber of Items1Package InformationBagSpecialtyVegetarianAllergen InformationAllergen-FreeMaterial FeatureVegetarian..

EASY-TO-MAKE: Masala means a mixture of spices & tea is a beverage. So masala tea is a beverage made by simmering spices with milk & tea.container_type: BoxHEALTH BENEFITS: Masala Chai prevents from cold, cough and gives relief from pains and digestive problems. It keeps you warm in winters with blend of 5 types of spices.SPECIAL TEA BLEND:..

eelam Masala Chai is believed to be a centuries-old Indian concoction, created as an invigorating home remedy for common ailments. Our special masala tea blend combines black tea leaves with aromatic spices like Cardamom, Cinnamon Clove, Lemongrass, Black pepper, Nutmeg, Ginger, creating a brew that is truly the heart of India. ..

Farali Flour best for your fasting days.Can used by wheat allergic...

Moraiyo is a good source of calcium, protein and amino acids and is rich in iron, magnesium and Vitamin A, B and C too. This grain, which is only remembered during Navratri and Ganesh Chaturthi, should be included in our regular diet for the numerous benefits it offers.Sama ki khichdi or moraiyo/mordhan khichdi is usually made on Navratri fasting o..

Moth Beans also known as Matki is rich in protein and are great for building muscles and providing energy. It is rich in B vitamins, magnesium, calcium, potassium, phosphorus, manganese, iron, copper, sodium and zinc all of which are essential nutrients the body needs for internal development. For those who have type 2 diabetes, eating cooked ..

Moth Beans also known as Matki is rich in protein and are great for building muscles and providing energy. It is rich in B vitamins, magnesium, calcium, potassium, phosphorus, manganese, iron, copper, sodium and zinc all of which are essential nutrients the body needs for internal development. For those who have type 2 diabetes, eating cooked ..

This chai has such good texture; you will want it in all kinds of weather! This chai is made from specially handpicked leaves and blended perfectly to get the best texture of CTC Tea. Neelam Special Brokens is the most chosen one by all the Neelam Chai Lovers! So looking for an ultimate pick? Try a cup of Neelam Special Brokens and as our tea lover..

Rentio Premium Desi Oiled Toor Dal is a Premium Desi Toor Dal processed naturally and is packed with triple filtered cottonseed oil that preserves its nutritional value and provides longer shelf life.RENTIO TOOR DAL contains suffient natural and chemical free protein to fulfill your daily needs.Processed without use of water, by a uniqye dry proces..

Rajgira is also known as Amaranth is a powerhouse of nutrients. Rajgira Atta is obtained from Rajgira/Ramadana (amaranth seeds).It is an ideal source of proteins for vegetarians and is mostly consumed during a fast. This flour is gluten-free.The presence of amino acids in Rajgira makes it the perfect fasting flour. Good source of calcium, protein a..

Familiar with North Indians speak of Rajma Chawal. Yes the rajma gravy goes best with some steamed rice, making it a complete meal. Red kidney beans are ideally soaked overnight, boiled and then used in any recipe. Apart from using it to make the rajma dish, the boiled rajma is used in salads. Rajma is an essential ingredient in Mexican cooking as ..

Familiar with North Indians speak of Rajma Chawal. Yes the rajma gravy goes best with some steamed rice, making it a complete meal. Red kidney beans are ideally soaked overnight, boiled and then used in any recipe. Apart from using it to make the rajma dish, the boiled rajma is used in salads. Rajma is an essential ingredient in Mexican cooking as ..

The unpolished R-Proto Toor dal is made of premium lentils grown on pollution-free terrains and processed naturally to preserve its nutrients and provide the most delicious taste.R-Proto Toor Dal is easy to clean and cooks faster.Store in a Cool, Dry, Clean and Insect free place...

Sesame seeds, add a nutty taste and a delicate crunch to many Asian dishes. Natural Sesame seeds comes in different colours including white, yellow, black and red. Natural Sesame seeds are largely served in bakery products such as breads, coockies, pasta, vegetables and curry dishes. The toasted variety of natural sesame seeds are used in chockolat..

Supreme Quality, Cleaned by Machine without dust & stoneHygienically packed, No Additives or Preservatives addedOur products have been expertly sourced and hygienically packed so that you get great taste and nutritionIt is this no-compromise attitude towards quality that gives us the confidence to promise you the best and bring you the purest.C..

Soy beans are cooked as is to make a dal and many a times the bean is used to make other by product like soy  milk, tofu, soy flour and the soy chunks that have pretty much the same nutritional value...

Soy beans are cooked as is to make a dal and many a times the bean is used to make other by product like soy  milk, tofu, soy flour and the soy chunks that have pretty much the same nutritional value...

Similar to that of the whole black urad dal, this one is split with it's skin intact.This split black urad dal is generally used where the dal is to be ground to make a batter...

Similar to that of the whole black urad dal, this one is split with it's skin intact.This split black urad dal is generally used where the dal is to be ground to make a batter...

Split Bengal gram also know as Chana dal is best quality, organically grown, no preservative, no artificial colour and free from harmful chemicals or pesticides. Chana dal is delicious, nutritious and easily digested...

Split Bengal gram also know as Chana dal is best quality, organically grown, no preservative, no artificial colour and free from harmful chemicals or pesticides. Chana dal is delicious, nutritious and easily digested...

This split version of the whole green moong dal, is used a variety of recipes other than where the whole green moong dal is used. Usually, where the split green gram is ground , to be used in the recipe. This split green moong is used to make dals and khichdis too...

This split version of the whole green moong dal, is used a variety of recipes other than where the whole green moong dal is used. Usually, where the split green gram is ground , to be used in the recipe. This split green moong is used to make dals and khichdis too...

The orange masoor dal is essentially the whole masoor dal that has been dehusked, removing the skin. Easy to digest and quick to cook. This earthy flavoured dal is used to make dals in different ways, varying from region to region. Apart from just being a high source of protein, it contains essential amino acids, potassium, iron and fiber.&nbs..

The orange masoor dal is essentially the whole masoor dal that has been dehusked, removing the skin. Easy to digest and quick to cook. This earthy flavoured dal is used to make dals in different ways, varying from region to region. Apart from just being a high source of protein, it contains essential amino acids, potassium, iron and fiber.&nbs..

The split white urad dal, is used differently in various regions. In South India, urad dal is an important element of  the tadka or seasoning. It adds a bite to the dish the tadka is added to. Apart from making dal out of the urad dal, this split white urad dal is used to make papads, vadas, and even payasams. Urad dal not just improves digest..

The split white urad dal, is used differently in various regions. In South India, urad dal is an important element of  the tadka or seasoning. It adds a bite to the dish the tadka is added to. Apart from making dal out of the urad dal, this split white urad dal is used to make papads, vadas, and even payasams. Urad dal not just improves digest..

Hing mainly originates from Iran and Afghanistan, which has a fetid smell but in cooked dishes it delivers a smooth flavour. This spice is used as a digestive aid in food and as a condiment in pickle. Asafoetida is a standard component of Indian cuisine, mainly in lentil curries and in numerous vegetables. It is also used in the preparation of some..

Kabuli chana is super popular in the state of Punjab, in India. The authentic pindi chole used kabuli chana in it and served best with kulchas and bhaturas. Kabuli chana is also used in Mediterranean cuisine, and is the main ingredient for the hummus and falafel...

Kabuli chana is super popular in the state of Punjab, in India. The authentic pindi chole used kabuli chana in it and served best with kulchas and bhaturas. Kabuli chana is also used in Mediterranean cuisine, and is the main ingredient for the hummus and falafel...

Black skinned urad dal with a white interior, this black dal is packed with nutrients and super high in fiber. Cooks best when soaked overnight. This black dal is used to make dals, and even mithais. The classic Dal makhani and dal bukhara is made using this whole black urad dal...

Black skinned urad dal with a white interior, this black dal is packed with nutrients and super high in fiber. Cooks best when soaked overnight. This black dal is used to make dals, and even mithais. The classic Dal makhani and dal bukhara is made using this whole black urad dal...

This versatile dal that is packed with nutrients, can be used as is by soaking and cooking it or made into sprouts and used too. Not just used to make the green moong dal dish but can also be used in salads, pulaos, cheelas, soups and even in parathas. ..

This versatile dal that is packed with nutrients, can be used as is by soaking and cooking it or made into sprouts and used too. Not just used to make the green moong dal dish but can also be used in salads, pulaos, cheelas, soups and even in parathas. ..

A brown skinned lentil, that packed with fiber, the whole masoor dal appears brown on the outside and orange on the inside. This protein rich dal, required to be soaked for 4-6 hours or overnight and then used. A classic tadkewali masoor dal is absolutely popular in the Northern states of India. This dal can be used to make khichda as well. ..

A brown skinned lentil, that packed with fiber, the whole masoor dal appears brown on the outside and orange on the inside. This protein rich dal, required to be soaked for 4-6 hours or overnight and then used. A classic tadkewali masoor dal is absolutely popular in the Northern states of India. This dal can be used to make khichda as well. ..

Whole white urad dal is essentially used, wher it is required o be ground, mostly into a batter or a flour. A variety of vadas are made using this whole urad dal..

Whole white urad dal is essentially used, wher it is required o be ground, mostly into a batter or a flour. A variety of vadas are made using this whole urad dal...

One of the most commonly used dal in Indian households is this yellow moong dal. Dehusked, with it's skin taken off, this yellow moong dal gets cooked very easily and does not require soaking for a long duration. It is used in both sweet and savoury cooking.  From making a classic dal to halwa, stuffing in parathas and used to make salads and ..

One of the most commonly used dal in Indian households is this yellow moong dal. Dehusked, with it's skin taken off, this yellow moong dal gets cooked very easily and does not require soaking for a long duration. It is used in both sweet and savoury cooking.  From making a classic dal to halwa, stuffing in parathas and used to make salads and ..