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.

Gram flour or besan is a pulse flour made from ground chickpeas and used for sweet and savoury dishes. It is an essential ingredient to make pakoras, onion bhajis. North Indian soup called Kadhi

Fudco Moong beans are 100% natural, have no preservatives or "fillers" & have Great Health Benefits. Great source of a natural protein, ideal for vegetarians & vegans.

The fresh tender green leaves of the fenugreek plant, called Methi have a bitter-sweet flavour and are widely consumed as a regular green vegetable in Indian cooking. Shana Methi is chopped and may be used immediately from frozen, making them a tidy and convenient way of enjoying the vegetable at its best.

They are also known as green chick peas. As the name suggests, they are dark green in colour and tender with pods.

Ashoka Arvi (Cut) Frozen 310g