Masoor dal is probably the most commonly used dal in India. It is basically the split lentil without skin and is red in color. It is known for it's fast cooking properties. This is generally used in a mashed form to thicken curries.How to
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MASOOR WHOLE - 1kg-------It is also called pink lentils. It is one of the easiest dals to cook. This recipe makes a sort of thick curry with the whole masoor dal, which can be had with roti, paratha or even with rice.How to
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Moong dal green is a traditional ingredient in Indian Cooking. It's used often in curries. It is low in fat and high in protein and fibre, but it has the added advantage of cooking quickly. Due to its mild, earthy flavour, green moong dal is best coo..
Moong beans are light yellow in color when their skins are removed. That's why it called moong dal YELLOW. It's very easy to cook, so you can enjoy curry and soup.How to
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Moth bean is a plant belonging to the genus Soza. Also known as matt bean, turkish gram, or matoki. Moth bean which is difficult to obtain in Japan and tastes like moong beans. Because the grains are small, it can be used as a soup, sprouted, s..
Rajma is a popular in South America and also South Asian vegetarian dish consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice and food. It is very nutritions and rich in protei..