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Beans & Lentils
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Urad Black
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Urad black is used to make dishes like dal makhani, a popular dish where the lentils are slow-cooked in a rich and creamy tomato-based gravy. It’s also used to make idli batter and dosa batter, which are essential components of South Indian cuisine.
₹500.00 -
Urad Dal
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Urad dal is used in a variety of dishes, ranging from savory to sweet, in Indian cooking. It’s a key ingredient in dishes like dal makhani, a rich and flavorful lentil curry, as well as idli and dosa batters, which are essential in South Indian cuisine.
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Mix Pluses
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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.
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White Peas
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White peas are used to make a variety of dishes, particularly in Indian street food and snacks. They are often used in recipes like ragda patties, where the peas are cooked in a spiced gravy and served with potato patties.
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Roasted Chana
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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.
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Peanuts
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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.