OILS,DALS,ATTA,RICE

Moong Dal Yellow or Mung Dal is split and skinned Green Gram Beans which is also known as Yellow Lentils. Moong dal is very healthy and easy to digest. You may add such as curry leaves, cumin seeds, black mustard seeds and asafoetida when making the dal. The herbs and seeds add an unique layer of aroma and flavor.

Moong Dal Yellow or Mung Dal is split and skinned Green Gram Beans which is also known as Yellow Lentils. Moong dal is very healthy and easy to digest. You may add such as curry leaves, cumin seeds, black mustard seeds and asafoetida when making the dal. The herbs and seeds add an unique layer of aroma and flavor.

After gram, arhar is the second most important pulse crop in the country. It is mainly eaten in the form of split pulse as ‘dal’. Seeds of arhar are also rich in iron, iodine, essential amino acids like lycine, threonine, cystine and arginine etc.

After gram, arhar is the second most important pulse crop in the country. It is mainly eaten in the form of split pulse as ‘dal’. Seeds of arhar are also rich in iron, iodine, essential amino acids like lycine, threonine, cystine and arginine etc.

The bean is commonly used across India. In North India, black-eyed peas are called lobia or rongi and are cooked like daal, and served with boiled rice. In Maharashtra, they are called chawli and made into a curry called chawli amti or chawli usal

The bean is commonly used across India. In North India, black-eyed peas are called lobia or rongi and are cooked like daal, and served with boiled rice. In Maharashtra, they are called chawli and made into a curry called chawli amti or chawli usal

Urad dhuli or Urad Mogar is pale yellow/whitish color on the interior and has a somewhat glutinous texture, that is obtained by removing the outermost layer of tiny black skin. It’s one of the most highly valued pulses in India.