Moong Dal (Green Gram)
Moong dal is a small, green lentil that is a staple in many Indian cuisines.
It is known for its high nutritional value, being a good source of protein,
fiber, and essential minerals.
Applications
Widely used in soups, stews, curries, and as a base for
Split Yellow Mung Dal
This is the split and de-husked version of green gram. It has a yellow
color and cooks faster than whole moong dal.
Applications
Commonly used in Indian cuisine for dishes like dal tadka,
khichdi, and halwa.
Split Chickpeas (Chana Dal)
Chana dal is split chickpeas, a popular legume with a nutty flavor and
firm texture. It's a good source of protein and fiber.
Applications
Used in a wide range of Indian dishes, including curries,
salads, and snacks (like besan chilla).
Split Chickpeas (Chana Dal)
Semolina is a coarse flour made from durum wheat. It has a high gluten
content, making it ideal for pasta and certain types of bread.
Applications
Used to make pasta, upma (a south indian breakfast dish),
couscous, and desserts.
Maida
Maida is a finely milled, refined wheat flour. It is very versatile due to its
fine texture and gluten content.
Applications
Used extensively in baking (breads, cakes, pastries), making
noodles, and as a thickening agent in sauces.
Wheat Flour & Whole Wheat Flour
Wheat flour is a common baking ingredient made from ground wheat.
Whole wheat flour includes the bran and germ, making it more nutritious
than refined flour.
Applications
Wheat flour is used for various baking applications, while
whole wheat flour is preferred for healthier breads, rotis, and other baked
goods.
Bran
Bran is the hard outer layer of the wheat kernel. It is a rich source of
dietary fiber, essential nutrients, and antioxidants.
Applications
Often added to cereals, bread, and other food products to
increase their fiber content. Can also be used in animal feed.
