Textured vegetable protein is made from organic pea protein, faba protein and a pinch of salt. No artificial flavoring or deliberate additions have been added during the manufacturing process. Impregnate with water by adding 1: 2 ...
Beluga lentils should be boiled for about 30 to 40 minutes and will retain their firm shape after cooking. They can be eaten both warm and chilled, so there will be a great basis for various salads, which ...
Chana Dal is low in fat, high in fiber and rich in protein. This duck is made from brown Turkish peas, peeled and split. Great taste cooked with a pinch of turmeric, Indian ...
Chana Dal is low in fat, high in fiber and rich in protein. This duck is made from brown Turkish peas, peeled and split. Great taste cooked with a pinch of turmeric, Indian ...
One of the main ingredients in the preparation of Kichari. Also tastes good in soups and sauces. It is rich in iron and B vitamins, and is the main source of protein in Vedic cooking. Moong ...
One of the main ingredients in the preparation of Kichari. Also tastes good in soups and sauces. It is rich in iron and B vitamins, and is the main source of protein in Vedic cooking. Moong ...
Kala peas are low in fat, high in fiber and rich in protein. Peeled and split kal peas are known as chana daal. Before cooking, we recommend soaking overnight in water. Weight: 500g
These beans have a rich, slightly sweet taste. You can cook it with spices and grated coconut, and make thick curries and dahlias. Good for germination. Salad of delicious moth beans ...
Creamy white beans with a black mark or "eyeball" are delicious even without any spice. They can be added to soups, dahlias or made into pastes to be used as a snack. Weight: 500g
Tapioca is a starch obtained from the root of cassava. These are smooth round grains found in the famous bubbler. They are also widely used to prepare kichi during fasting. 500g
In India these lenses are also called Ulundhu. These lentils have a delicate nutty taste and are used in the preparation of various soups, stews, pasta sauces and spicy dahlias. Weight: 500g
Red beans, also called chili beans, are a great source of vitamin B9, fiber and magnesium. A cup of cooked beans contains about half the required daily intake of fiber for human consumption. Also recommended for heart disease ...
Urid split chilka lenses are widely used throughout India. From these lentils you can make soups, sauces, crunchy pancakes. Beans and lentils are low in fat, high in fiber and rich in protein. Weight: ...
Soya beans, 500g Soya beans are unique in their rich protein content. They can be used to make a variety of dishes for all tastes ... For example, soy milk, yogurt, cottage cheese, tofu, structured soy (soy ...
Toor Dahl is one of the most indispensable and popular Dahl in Indian cuisine with a slightly sweet, nutty taste. It is added to soups, curries and stews. Rich in protein and ...
Turkish peas - also known as ram peas (English Chick-pea, German Kirchenerdse, Italian Cece, Spanish Garbanzo, Latin Cicer arietinum) - one of the oldest legumes known to mankind.The dishes made from nuta were ...
