Ingredients: Chick Peas, Water, Salt.

Commonly known as ‘Kala chana’ (Hindi) in India, chickpeas are a part of the vegetarian diet in India. These are basically legumes belonging to the Fabaceae family. The plants are short in height and are mostly found in tropical and subtropical regions. The seeds are excellent sources of protein. There are generally two varieties of chickpeas, ‘desi’ and ‘kabuli’. The ‘desi’ variety comprises of darker smaller seeds having a rough outer covering whereas the ‘kabuli’ variety are comparatively larger light colored beans with a smoother coat.

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.

Natco Cassia Bark (Dalchini, Taj) is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.

Cloves are used in the cuisine of Asian, African, and the Near and Middle East countries, lending flavor to meats, curries, and marinades, as well as fruit such as apples, pears or rhubarb. Cloves may be used to give aromatic and flavor qualities to hot beverages, often combined with other ingredients such as lemon and sugar. They are a common element in spice blends such as pumpkin pie spice and speculoos spices.

Pigeon peas are an important legume crop. The Indian subcontinent, eastern Africa and Central America, are the world's three main pigeon pea-producing regions. The dried peas may be sprouted briefly, then cooked, for a flavour different from the green or dried peas.