Legumes

Urid Whole Gota are whole, hulled urid lentils that are widely used in Indian cuisine for dishes such as dal, dosa and idli. These lentils have a mild, nutty flavour and provide a creamy texture in curries and stews. Read more

TRS Mung Dal 1kg: Versatile, dried mung beans, ideal for curries, soups and stews. Read more

Use these chickpeas to prepare falafel or hummus and for dishes such as chana masala (crispy chickpea curry). Read more

Soy pieces are rich in protein and are therefore an excellent substitute for meat. To prepare them, first soak the pieces in warm water until they soften. You can then fry them or cook them in broth or sauces of your choice. Read more

These red split lentils are peeled and split in advance. Red lentils are a very popular and widely used lentil variety. They are the fastest cooked of all legumes. Red split lentils are less likely to hold their shape when cooked and tend to become creamy Read more

Whole urid dal lentils, a natural source of protein and fiber. Read more

Dark green lentils have a firm texture and hold their shape well during cooking. They have a rich, nutty flavor and are an excellent source of protein, fiber, vitamins and minerals. Read more

Green split peas for pea soup. Read more

Yellow split peas are a natural source of nutrients. They are packed with protein, fiber and vitamin C. It is also a great ingredient for Dutch Pea Soup. Read more

Urid Dal or Ulutham Paruppu are black lentils that have been split. A common and popular legume, they are widely used all over India for making dhal or soups. Urid dal, along with rice, are used to make dosas, the crisp pancakes of southern India and also Read more

Whole Mung Beans / Moong Beans are small, yellowish-green beans. The whole beans are quite different from the split ones: they have a stronger flavour and so are seldom interchangeable. Read more

Jarpesi. Read more

Green Split Peas for soups and vegetarian dishes. Read more

Chick Peas have an irregular shape and a nutty flavor. Chickpeas feel at home in the North African and Indian cuisine. Chickpeas can be eaten in salads, added to stews or ground into gram flour. It can be used in making hummus or falafel. Read more

Yellow split peas for Dutch pea soup or Indian food! Read more

Urid Dal are black lentils that are split and peeled. They are white from the inside and are therefore also called white lentils. Read more

Urid Dal or Ulutham Paruppu are black lentils that have been split and skinned. A common and popular legume, they are widely used all over India for making dhal or soups. Urid dal, along with rice, are used to make dosas, the crisp pancakes of southern In Read more

Toor Dal are split pigeon peas. Toor Dal is used in Indian soups and dishes. Read more

Red lentils are used in many cuisines around the world. Highly nutritious and healthy! Read more

Pop, pop, pop! That's the sound in the microwave when you prepare this corn popcorn. When the popping decreases, the popcorn is ready. Season it with sugar or salt and enjoy! Read more

Whole Mung Beans / Moong Beans are small, yellowish-green beans. The whole beans are quite different from the split ones: they have a stronger flavour and so are seldom interchangeable. Read more

Split Moong Dal is green, split, but not felted. Read more

These dried chickpeas can be used to make delicious homemade hummus, stews, soups and side dishes. Read more

Split chickpeas, well known in Indian and Pakistani cuisine. Read more