TRS Toor Dall Plain (2kg)
Description
Nutritional Information per 100gm (unless otherwise stated):
Calories/Energy: 1260kJ/300kcal
Fat: 5g
of which saturates: 0g
Carbohydrates: 50g
of which sugars: 5.3g
Fiber: 5g
Protein: 20g
Salt: 1g
Ingredients:
100% toor lentils
Additional information
Weight | 2 kg |
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Brand
TRS
Quick Comparison
Settings | TRS Toor Dall Plain (2kg) remove | TRS Moong/Mung Dal (2kg) remove | TRS Chick Peas (500gm) remove | TRS Chilli Powder Extra Hot (100gm) remove | TRS Red Kidney Beans/Rajma (2kg) remove | TRS Turmeric/Haldi Powder (400gm) remove | ||||||||||||
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Name | TRS Toor Dall Plain (2kg) remove | TRS Moong/Mung Dal (2kg) remove | TRS Chick Peas (500gm) remove | TRS Chilli Powder Extra Hot (100gm) remove | TRS Red Kidney Beans/Rajma (2kg) remove | TRS Turmeric/Haldi Powder (400gm) remove | ||||||||||||
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SKU | 3TR042 | 3TR043 | 3TR009 | 4TR043 | 3TR018-1 | 4TR111 | ||||||||||||
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Price | 8,99 € incl. VAT | 7,99 € incl. VAT | 2,19 € incl. VAT | 1,39 € incl. VAT | 10,69 € incl. VAT | 2,99 € incl. VAT | ||||||||||||
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Description | Chickpeas are used in many Middle Eastern countries in dishes like falafel. Together with tomatoes, ginger, garlic, onions and Indian spices, they make the popular main course "Chole", which is usually served with rice, puri or bhatura. Chickpeas can also be added to chaats, salads and soups, or eaten as a snack. | Whole chilies are first dried and then ground. Depending on the variety used and the associated extra spiciness | Rajma or Red Kidney Beans are deep red, kidney-shaped beans that are popular all over the world. The rajma gravy has a gorgeous red colour and is thick and creamy. It is a great combination of health and taste. As the Rajma beans take time to cook, they are soaked overnight. | |||||||||||||||
Content | Nutritional Information per 100gm (unless otherwise stated): Calories/Energy: 1260kJ/300kcal Fat: 5g of which saturates: 0g Carbohydrates: 50g of which sugars: 5.3g Fiber: 5g Protein: 20g Salt: 1g Ingredients: 100% toor lentils | 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. | Chickpeas are used in many Middle Eastern countries in dishes like falafel. Together with tomatoes, ginger, garlic, onions and Indian spices, they make the popular main course "Chole", which is usually served with rice, puri or bhatura. Chickpeas can also be added to chaats, salads and soups, or eaten as a snack. | Whole chilies are first dried and then ground. Depending on the variety used and the associated extra spiciness | Nutritional Information per 100gm (unless otherwise stated): Calories/Energy: 1429kJ/336kcal Fat: 1.4g of which saturates: 0g Carbohydrates: 57.3g of which sugars: 4.6g Fiber: 15.7g Protein: 24.7g Salt: 1g Ingredients: 100% kidney beans | 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. | ||||||||||||
Weight | 2 kg | 4 kg | 0,5 kg | 0,1 kg | 0,5 kg | 0,4 kg | ||||||||||||
Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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