| Description | | These tasty whole Masoor Dal are high in fiber and protein.They taste great in vegetarian dishes and stews and are a good alternative to rice or potatoes. | | Garam Masala is an indispensable spice in Indian
cuisine. It refines the dishes and gives them an incomparable taste. Unlike other spice blends, Garam Masala is added towards the end of the cooking time. This is the best way to develop its aroma. | Whole chilies are first dried and then ground.
Depending on the variety used and the associated extra spiciness | Black-eyed beans provide a range of nutrients, are
high in fiber and can be used in a variety of recipes. For vegetarians, these beans can be an important source of iron. |
| Content | Mung dal, also known as "Dhuli Moong" or "Payatham Paruppu", are yellow lentils that have been hulled and split. They are particularly easy to digest and take on seasonings and spices well, so are often made into spicy dals. | These tasty whole Masoor Dal are high in fiber and protein.They taste great in vegetarian dishes and stews and are a good alternative to rice or potatoes. | Turmeric is native to Southeast India and belongs to the ginger family. Turmeric is an important component of the curry powder and is obtained from the root of the Haldi plant. Even adding a small amount gives the dishes colour and a spicy taste. | Garam Masala is an indispensable spice in Indian
cuisine. It refines the dishes and gives them an incomparable taste. Unlike other spice blends, Garam Masala is added towards the end of the cooking time. This is the best way to develop its aroma. | Whole chilies are first dried and then ground.
Depending on the variety used and the associated extra spiciness | Black-eyed beans provide a range of nutrients, are
high in fiber and can be used in a variety of recipes. For vegetarians, these beans can be an important source of iron. |
