Poha is nothing but rice that has been parboiled, rolled, flattened and then dried to produce flakes.
Thick poha does not get mushy soon on soaking like the thin variety of poha.
Mogar (Sukhi Moong Dal) is made with split moong dal. Lentils are rich source of protein and this particular dal is very light and easy to digest. It cooks quicker when...
Skinned and split toovar is also, known as pigeon peas. It is a major source of protein and many other nutrients for vegetarians. It is the most widely-used form of...
India Gate Rozzana Basmati Rice is known for its delicious flavour and taste. The feast Rozzana basmati rice has long grains, which swell up and separate out on cooking. It has beautiful aroma...
Kabuli chana is believed to be one of the earliest cultivated legumes. It is a small, hard, knobby, beige-coloured bean with a diameter of less than a centimetre. It looks kind...
Chana dal, or split chickpeas, is a dried, split pulse that plays an important part in South Asian cuisine. It is made by removing the outer layer of black chickpeas and then...
The mung bean, alternatively known as the green gram, maash, or moong, is a plant species in the legume family. The mung bean is mainly cultivated in East Asia, Southeast...
It is an incredible source of vitamins like B6, C, folate, niacin, thiamin, riboflavin and minerals including manganese, phosphorus, iron and copper. The wealth of nutrients in Kala Chana is beneficial in...
