Kala chana are closely related to chick peas, and are sometimes called black chick peas. After picking they are sun-dried until dark reddish-brown. Kala chana must be soaked overnight prior to Learn More
Kabuli Chana is also known as Chole, Garbanzo Beans and Egyptian Peas, White Chickpeas or Kabuli Chana has a lovely nutty flavor. In India it is used to make curries, added to salads and even in Learn More
These skinless, pink lentils are small and round. These fast-cooking lentils don't need to be soaked. They are often cooked, mashed and added to curries and soups. Masoor is a very versatile lentil Learn More
Mango powder is made from raw green mangoes.
Mango powder is used much like lemon is used in Western cooking; but it gives food a tangy, sour taste without adding moisture.
Its used as a souring Learn More
Cumin blends well with coriander and with spice mixtures, as in Garam Masala, Curry Powder and Dhania Jeeru.
Cumin goes well with fish, vegetables and grains. Cumin is used in virtually every curry Learn More