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 Red lentils, also known as masoor dal, are legumes that appear orangey-red. They tend to have a nutty flavor and usually come split down the middle. Because they don't have skins, these tend to break down into a creamy consistency as they cook 

Yellow lentils are known for their mild flavour, making them an excellent “base” for creating wholesome, balanced meals. Recommended for physically active individuals, vegans, and vegetarians, yellow lentils are packed with high-quality protein. 

Green lentils are about the same size as brown lentils but with a glossy surface. They cook longer, about 45 minutes yet they hold their shape well after cooking, which makes them a good choice for salads. Green lentils are often described as earthy in taste and texture. 

Known for its delicate aroma and extra-long, slender grains, our basmati rice brings an authentic taste to traditional dishes. 

A versatile choice for those seeking value without compromising on taste, our broken rice is ideal for soups, porridge, and desserts.

Ideal for everyday meals, our long-grain rice is light and fluffy, perfect for curries and stir-fries. 

The chickpea (Cicer arietinum) has many types variously known as gram or Bengal gram, chhola, chhana, chana, or channa, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein. 

The kidney bean is a variety of the common bean (P. vulgaris), so named because of its kidney-like shape and its colour. The colour of kidney beans ranges all the way from very light red to very dark, almost purple. 

Fresh pigeon peas offer a nutty taste and crisp texture, similar to edamame. The young pods will be bright green, maturing to a dark brown-purplish color, with brown splotching or striations. 

Sunflower oil is light in taste and appearance and supplies more Vitamin E than any other vegetable oil. It is a combination of monounsaturated and polyunsaturated fats with low saturated fat levels. The versatility of this healthy oil is recognized by cooks internationally. 

Sesame oil made from seeds that have not been toasted is a pale yellow liquid with a pleasant grain-like odor and somewhat nutty taste, and is used as frying oil. Oil made from pressed and toasted sesame seeds is amber-colored and aromatic, and is used as a flavouring agent in the final stages of cooking. 

Mustard oil posses rich health-promoting properties and is used in indigenous medicine systems to treat common cold, cough, headache, and chest congestion.