Grocery

Dal Makhani is a rich and creamy North Indian lentil dish made with whole black lentils (urad dal), kidney beans (rajma), butter, and cream. It has a smoky, buttery flavor and pairs perfectly with naan or jeera rice.

Toor dal, also known as split pigeon peas, is a type of lentil that is commonly used in Indian cuisine. It is a small, oval-shaped legume that is beige in color with a yellow interior. Toor dal has a mild, nutty flavor and a creamy texture when cooked.

Toor dal is a good source of plant-based protein, dietary fiber, and other nutrients such as iron, potassium, and folate. It is also low in fat and calories, making it a healthy choice for those who are watching their weight.

Toor dal can be used in a variety of dishes, including soups, stews, curries, and side dishes. It is a popular ingredient in dal, a staple dish in Indian cuisine that is made by cooking lentils with spices and served with rice or bread. Toor dal can also be used to make sambar, a lentil-based vegetable stew, or as a base for rasam, a tangy South Indian soup. Toor dal is easy to cook and can be boiled, pressure-cooked, or slow-cooked to achieve the desired texture.

Bajri flour, also known as pearl millet flour, is a type of gluten-free flour that is made from ground pearl millet. It is a staple food in many parts of India, particularly in the states of Rajasthan and Gujarat, and is also consumed in other parts of the world.

Bajri flour is known for its slightly sweet and nutty flavor and is commonly used in a variety of dishes such as rotis, parathas, and porridges. It is a nutritious flour that is high in protein, fiber, vitamins, and minerals, making it a healthy alternative to wheat flour.

To prepare bajri flour, the pearl millet grains are first cleaned, roasted, and ground into a fine powder. The flour can then be used in a variety of recipes and can be easily substituted for wheat flour in many dishes.