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 ...
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
Kulathi Dahl is one of the most popular Dahl in Indian cuisine. Perfect with rice. This dahl can also germinate. It is added to soups, curries and stews. Rich in iron ...
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
In the Far East, these beans are often considered to be of the highest value. In East Asian cuisine, adzuki beans are often eaten sweetened. Adzuki has more sugar than other beans, so they also use dessert and sweet food ...
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
