Masoor dal is an important part of the diet in many parts of the world, especially in the Indian subcontinent, which has a large vegetarian population. It is basically split lentil without skin and is red in colour. It does not need soaking prior to cooking as it is a soft dal and cooks quickly.

Maida is a white flour from the Indian subcontinent, made from wheat. Finely milled without any bran, refined, and bleached, it closely resembles cake flour. Maida is used extensively for making fast foods, baked goods such as pastries, bread, several varieties of sweets, and traditional flatbreads.

Soybean, (Glycine max), also called soja bean or soya bean, annual legume of the pea family (Fabaceae) and its edible seed. The soybean is economically the most important bean in the world, providing vegetable protein for millions of people and ingredients for hundreds of chemical products.

Ambemohar rice is short-grained aromatic rice and has the most economical and versatile cooking nature, which is why it is the most, preferred rice across the globe. Ambemohar is considered one of the most fragrant varieties of rice.

Moong dal is low in fat content and very high on protein. In fact, moong dal is considered to be one of the best plant-based sources of protein. Macrobiotic Nutritionist and Health Practitioner Shilpa Arora says, "Moong dal is extremely light and high on protein.

Soybeans are small round seeds, each with a tiny hilum (small brown spot). They are made up of three basic parts. ... Exports include raw products like whole soybeans or processed products like soybean oil or soybean meal. Fertilizer: any substance used to fertilize the soil, especially a commercial or chemical manure.