To make yellow mustard: grind the seeds to a powder and add vinegar, water, salt and other seasonings according to taste.
They are also used in curries and other spicy food.
A classic bean with a "dry" but creamy texture. High in protein and fibre these beans are a staple base for many Asian and African stews and casseroles.
Also known as mut, mot, mat, papillon, haricot or dew bean, the moth bean is very small and brownish in color, with a creamy yellow colored interior. Similar in taste to the mung bean, but with a nuttier flavour, these tiny beans are simmered with other vegetables for a staple curry in North India.
Available in 500g bags.
Similar to cinnamon but with a coarser, thicker bark. The taste is stronger than true cinnamon with a very subtle clove undernote. Used in pilau's, lamb and other meat dishes.
An alternative to the traditional South Indian, Rice Urad dal dosai, It is made from semolina tempered sesame & cumin and fried in a flat circular shape.