Dals & Pulses

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    Masoor Dal (500 Gm)

    Masoor dal or red lentils is a lentil that is consumed largely in the northern parts of India. Pinkish in colour, this lentil needs no soaking and cooks fast. When cooked the dal turns pleasantly pink in colour with an earthy flavour. With 26% of protein this lentil have the third highest level of protein, by weight, of any plant based ingredients after soybeans and hemp. 

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    Kabul Chana (500 Gm)

    Kabuli Chana has its origin in Afghanistan, hence the name. It is a small, hard, knobby, beige-coloured legume with a diameter of less than a centimetre. It is a rich source of protein, folate, vitamin B9, magnesium, zinc, and fiber. improving digestion, aiding weight management and reducing the risk of several diseases. It is high in protein and makes an excellent replacement for meat in vegetarian and vegan diets. Kabuli Chana can be used to make Chole, sundal, wadas, hummus, falafel, or snacked on.

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    Cowpea Red (500 Gm)

    Commonly called Kempu alasande in Kannada and lobia in Hindi, cowpea (Vigna unguiculata), originated in Africa and is widely grown in Africa, Latin America, S.E.Asia and in the southern United States. It is chiefly grown for grain and animal fodder.

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    Chia Seeds (200 gm)

    Chia seeds are tiny black seeds from the plant Salvia hispanica, which is related to the mint. They were an important food for the Aztecs and Mayans back in the day. They have the ability to provide sustainable energy. In fact, “chia” is the ancient Mayan word for “strength.” Chia seeds are now cultivated on a small scale in its ancestral homeland of central Mexico and Guatemala, and commercially in Argentina, Bolivia, Ecuador, Guatemala, and Mexico.

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    Quinoa Seed (500 m)

    Quinoa is a flowering plant in the amaranth family. It is an herbaceous annual plant grown as a crop primarily for its edible seeds. The seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals and is the new Western superfood. Quinoa is one of the most protein-rich foods we can eat. It contains almost twice as much fiber as most other grains, is a rich source of iron, lysine, magnesium, manganese and Riboflavin (B2). Consuming quinoa everyday each day could reduce the risk of premature death caused by heart disease, cancer, respiratory ailments, diabetes and other chronic diseases by 17 per cent. Quinoa can be used to make upma, pulao, lemon rice, tomato rice, bisibelebath, salads, payasa, sweet pongal, phirni, etc

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