Sago is extracted from the sago cycad by cutting the pith from the stem, root and seeds of the cycads, grinding the pith to a coarse flour, before being dried, pounded, and soaked.
Toor Dall is commonly known as Arhar dal, or the split Pigeon Peas. It is one of the most commonly consumed pulses in India, and is known for its thick consistency, rich taste, and low cook time. Mostly, toor dal is soaked in water for about an hour before being used in cooking. The lentil curry made by pressure cooking or boiling the toor dal, and then adding tempering, is a staple throughout India. Toor dal is also used in making curries, rasams, stews, and many other dishes. It is a rich source of plant based protein, along with being abundant in magnesium, vitamin B6 and B9, vitamin C, and calcium. It is mandatorily served to children, or adolescents in the growing age group, and is believed to help increase height. Toor Dall Unoily is the regular toor dall that has been treated to remove the extra oil, so that it can be readily used for cooking.
Haldiram Soan Papdi with elaichi brings in the ideal mix of taste and aroma. A popular North Indian sweet, Soan Papdi is majestic in taste and is used for festivals across India. The aromatic elaichi acts as the perfect accompaniment to the ghee.