Kabuli Chana is rich in proteins, dietary fibre and low in cholesterol and saturated fat. The beans can be soaked in water and cooked along with vegetables in the preparation of a variety of curries that complement well with rice, roti, chapattis, puri, kulcha as well as bread.

Chana dal is baby chickpeas that has been split and polished. It looks and tastes like small kernels of sweet corn, Chana Dal is rich in B-complex vitamins such as B1, B2, B3, and B9 which plays an important role in glucose metabolism.

Pro Natures multi-millet mix is 100% certified organic. Its a super combo of foxtail millet, little millet, Kodo millet, proso millet, barnyard millet. It has the power of 5 grains in 1 bowl. It is gluten-free and is perfect for khichdi, pulao, biryani, Pongal, bisibele bhath, porridge, lemon rice, puliogare rice.

Urad dal is also known as Split black lentils and Black gram dal. Split urad dal retains the skin and also has a strong flavour. Skinned and split urad dal is creamy white and somewhat bland. When boiled, the dal has an unusual mucilaginous texture. ... In south Indian cuisine, urad dal is also commonly used for tempering.

Soya chunks are made using soy flour that has been 'defatted' or the oil is removed. They are the byproducts left after extracting soybean oil and have a rough texture when left dry. ... Soya chunks are also very versatile and can also be cooked to have a similar flavour as non-veg curries.

Kashmiri rajma are dark red kidney beans which are known for their rich red colour even after being cooked. True to their name, these popular beans are kidney shaped.

Mustard seed is the seed of the mustard plant. It is used to preserve pickles and spice up anything from salad to Curry, hotdogs and burgers. It is widely used in indian, mideastern and asian cuisines. Product of India.