Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Barley has been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.
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.
The lentil is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about 40 cm tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the majority of world production comes from Canada and India, producing 58% combined of the world total
Natco Urid (or Urad) beans split and dehusked to produce a small pale yellow split pea (dal). This dal has many uses and is popular in North and South Indian cuisine. Great for creamy dals and soups and also used to prepare dumplings. If fried in oil, this dal will turn red and acquire a nutty flavour.
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Whole Brown Lentils Belonging to the Lentil family, sabut masoor dal are round flat lentils, in dark brown colour and have an orange interior. Also linseed has been prized for their health-protective properties. It protects us from many diseases as well.
Bajra or pearl millet is an important coarse grain crop and considered to be the common man's staple nourishment. It is a rich source of carbohydrate & micronutrients.
Rose Coco Beans are a good source of protein and are high in dietary fibre.
Never eat raw or uncooked beans or pulses. Unless advised otherwise, always soak beans and pulses overnight or for a minimum of 8 hours, drain away the water, rinse and boil in fresh water for a minimum of 15 minutes.
Bajra is a grayish colour millet seed which is gluten free, high in energy and rich in fibers. Bajra flour is gluten free, consisting of high-protein, cholesterol-free source of a variety of essential nutrients. Bajra is ground along with Juwar and Chana to make multigrain flour. Bajra flour is popularly used in India for making Bhakri (flat bread). Bajra is also used for making khichadi, bajra uttapam and fritters
Fudco Vall Beans, sometimes called 'butter beans' because of its starchy and buttery texture, vall has a delicate flavour that complements a wide variety of dishes. you will find them in various shapes and sizes, Ranging from cream- coloured flat long beans, to broad hard beans and off white oval-shaped dal. This versatile ingredient is used commonly in Maharashtrian, Gujarati and parsi kitchens in traditional recipes like vangi ani Vaal, dalimbi ,walor muthia nu Shaak,Tottori dal etc.
Malawi Toor Dall or Toor Dall Oily is the skinned and split pigeon peas, more commonly known as arhar dal. The extra coating of oil, which is not removed during processing, helps preserve the dal for a longer duration of time, and is ideal for storage. Sometimes called the “King of Pulses”, toor dall is one of the most commonly consumed dals throughout India, and is known for its thick consistency, rich taste, and low cook time. Mostly it is soaked in water for an hour, and then pressure cooked, with an added tadka. It is also used for making different kinds of legume curries, stews, and many other dishes. It is one of the richest sources of plant based protein, and is also a good source of calcium, vitamins B and C, and magnesium.
100% Natural & Healthy Indian Grown Split Red Lentils (Masoor Dal) have Protein, Iron & Fiber Rich - 10 grams Protein & 5 grams Dietary Fiber Per Serving also soft texture, fast cooking & easy to digest. It’s delicious, naturally nutritious and easy to prepare. This real food offers you many possibilities in soups, stews, curries and dips.