Pulses & Nuts

Chana Dal 2kg

Chana dal is a type of split yellow lentil that is commonly used in Indian and Pakistani cuisine. It is made by removing the outer layer of the chickpea and splitting it in half.

Chana dal is a good source of protein and dietary fiber, and it is also low in fat. It has a nutty flavor and a slightly grainy texture, and it can be used in a variety of dishes, including soups, stews, curries, and salads.

Chana dal is often soaked before cooking to reduce the cooking time and improve its texture. It can be cooked in water or broth, and it is typically seasoned with a variety of spices, such as cumin, coriander, turmeric, and ginger.

In Indian cuisine, chana dal is often used in dishes such as dal makhani, chana dal curry, and vada. It is also a popular ingredient in vegetarian and vegan cooking as it is a good source of protein.

Chana dal can be found in most Indian grocery stores, as well as many health food stores and online retailers. It can be stored in an airtight container in a cool, dry place for up to six months.

Whole Yellow Pease 500gr

Whole yellow peas, also known as dry yellow peas, are a type of legume that is commonly used in cooking around the world. They are small, round, and yellow in color, and they are a good source of protein, fiber, and other nutrients.

Whole yellow peas can be cooked in a variety of ways and are often used in soups, stews, and curries. They can also be ground into flour and used as a gluten-free alternative to wheat flour.

In Indian cuisine, whole yellow peas are often used in dishes such as matar paneer, aloo matar, and dal makhani. They are also a popular ingredient in Scandinavian and Canadian cuisine, where they are used to make dishes such as pea soup and split pea and ham soup.

Whole yellow peas can be found in most grocery stores, as well as health food stores and online retailers. They should be stored in an airtight container in a cool, dry place and can last for up to a year. Before cooking, they should be soaked in water overnight or for at least a few hours to reduce cooking time and improve texture.

Urad dal, also known as black gram or black lentil, is a type of legume that is commonly used in Indian cuisine. It is a small, black, oval-shaped bean with a white interior. Urad dal has a nutty flavor and a creamy texture when cooked.

Urad dal is a good source of 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.

Urad dal can be used in a variety of dishes, including soups, stews, curries, and side dishes. It is a popular ingredient in dal makhani, a creamy lentil dish that is typically served with rice or naan bread. Urad dal can also be used to make dosa, a South Indian fermented pancake, or idli, a South Indian steamed cake. Urad dal is easy to cook and can be boiled, pressure-cooked, or slow-cooked to achieve the desired texture.

Urad dal, also known as black gram or black lentil, is a type of legume that is commonly used in Indian cuisine. It is a small, black, oval-shaped bean with a white interior. Urad dal has a nutty flavor and a creamy texture when cooked.

Urad dal is a good source of 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.

Urad dal can be used in a variety of dishes, including soups, stews, curries, and side dishes. It is a popular ingredient in dal makhani, a creamy lentil dish that is typically served with rice or naan bread. Urad dal can also be used to make dosa, a South Indian fermented pancake, or idli, a South Indian steamed cake. Urad dal is easy to cook and can be boiled, pressure-cooked, or slow-cooked to achieve the desired texture.

Urad dal, also known as black gram or black lentil, is a type of legume that is commonly used in Indian cuisine. It is a small, black, oval-shaped bean with a white interior. Urad dal has a nutty flavor and a creamy texture when cooked.

Urad dal is a good source of 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.

Urad dal can be used in a variety of dishes, including soups, stews, curries, and side dishes. It is a popular ingredient in dal makhani, a creamy lentil dish that is typically served with rice or naan bread. Urad dal can also be used to make dosa, a South Indian fermented pancake, or idli, a South Indian steamed cake. Urad dal is easy to cook and can be boiled, pressure-cooked, or slow-cooked to achieve the desired texture.

Urad dal, also known as black gram or black lentil, is a type of legume that is commonly used in Indian cuisine. It is a small, black, oval-shaped bean with a white interior. Urad dal has a nutty flavor and a creamy texture when cooked.

Urad dal is a good source of 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.

Urad dal can be used in a variety of dishes, including soups, stews, curries, and side dishes. It is a popular ingredient in dal makhani, a creamy lentil dish that is typically served with rice or naan bread. Urad dal can also be used to make dosa, a South Indian fermented pancake, or idli, a South Indian steamed cake. Urad dal is easy to cook and can be boiled, pressure-cooked, or slow-cooked to achieve the desired texture.