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  • Masoor Whole

    ₹500.00

    Masoor Whole also known as whole brown lentils or brown masoor dal, refers to the whole form of the masoor lentils. These lentils are small, round legumes with a brown or greenish-brown color. Masoor whole retains its outer husk and has a distinct nutty flavor and earthy aroma.

    ₹500.00

  • Mix Pluses

    The exact combination of legumes can vary, but it typically includes a mix of lentils, beans, and sometimes split peas. This mixture is used in a variety of cuisines to make soups, stews, curries, and other dishes. Mixed pulses are appreciated for their diverse nutritional profiles, providing a range of protein, fiber, vitamins, and minerals.

  • Moong Dal

    Moong Dal also known as split yellow mung lentils, is a type of legume widely used in Indian and Asian cuisines. These lentils are small, flat, and yellow in color. Moong dal cooks relatively quickly and has a soft, creamy texture when prepared.

  • Moong Whole

    Moong Whole also known as whole green gram or whole mung beans, refers to the complete, unsplit form of mung beans. These beans are small, round, and green in color. Moong whole retains its outer green husk and has a slightly sweet and earthy flavor.

  • Moth

    Moth beans are small, oval-shaped legumes with a brown or beige color. They are often used to make a variety of dishes, particularly in Indian states like Gujarat and Maharashtra. Moth beans have a nutty flavor and are used in dishes like curries, sprouts, and even fritters.

  • Other Rice

    Rice is known for its long, slender grains and delightful aroma. It’s a staple in Indian and Middle Eastern cuisines, cherished for its fluffy texture and ability to absorb flavors.

  • Peanuts

    Roasted peanuts are peanuts that have been dry-roasted until they turn golden brown and acquire a crispy texture. Roasting enhances their flavor, making them a popular and savory snack enjoyed around the world.

  • Ragi (Finger Millet)

    Ragi has small, reddish-brown seeds that are ground into flour and used for various culinary purposes. It has a slightly nutty flavor and a unique texture. Ragi flour is commonly used to make dishes like porridge, flatbreads, and baked goods.

  • Rajma

    Rajma is typically used to make “rajma masala,” a popular dish in which the beans are cooked in a spiced tomato-based gravy. It’s a comforting and richly flavored dish often enjoyed with rice or bread. Rajma is a good source of protein, dietary fiber, and essential nutrients like iron and folate.

  • Rava/ Suji

    Rava, also known as semolina or suji, is a coarsely ground grain product that is commonly used in cooking and baking. It is made from durum wheat, a hard variety of wheat that is rich in gluten. Rava has a gritty texture and is often used to make a variety of dishes in different cuisines around the world.

     

  • Red Beans

    Red beans are a popular ingredient in many cuisines around the world. They are often used to make chili, stews, soups, salads, and bean dishes. Kidney beans, including red kidney beans, are a good source of protein, dietary fiber, and various vitamins and minerals

  • Rice Flour

    Rice flour’s versatility and gluten-free nature make it a valuable ingredient in various cuisines, catering to individuals with different dietary preferences and restrictions.

  • Roasted Bengal Gram

    Roasted Bengal gram is often consumed as a standalone snack, similar to nuts or trail mix. It’s also used as an ingredient in various Indian dishes, such as chutneys, snacks, and desserts.

  • Roasted Chana

    Roasted Chana, also known as roasted chickpeas, refers to chickpeas (garbanzo beans) that have been dry-roasted until they become crispy and golden brown. This roasting process enhances their flavor and gives them a satisfying crunch, making them a popular and nutritious snack.

  • Sama

    Sama is another term for barnyard millet.  It’s a common substitute for rice in fasting dishes during festivals or religious observances in India. Sama is used to make porridge, pulao, and other dishes typically enjoyed during fasting periods.

  • Sattu Ata

    Sattu is a traditional flour made from roasted chickpeas (gram) or other grains and pulses. It’s a popular ingredient in North Indian cuisine, especially in states like Bihar and Uttar Pradesh. Sattu is known for its high protein content and is often used to make nutritious drinks, snacks, and dishes.

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